Recent content by big_adventure

I've bought a few things from them over the years and their service is uniformly perfect - packages are shipped promptly, they are always well packed, and everything is "as expected." Not much better feedback is required. Good luck to them, this is a bummer. I'm sure insurance will save the...

If you feel a burr on one side but can't raise on from the other, it's basically guaranteed that you are sharpening at too low of an angle. If you feel the burr at some points along the edge but not at other points, it means that your angle isn't hitting the edge along the entire surface. This...

I was a lucky client of Harbeer's knifemaking workshop. He and I chatted a couple of months ago about his move to France, and I offered to answer any questions he might have about administrivia of integrating oneself here. He had that pretty well wired. I asked him about making a knife for...

This is basically exactly what you should do. You've reported earnings that will coincide with the 1099. You've announed expenses that equal that. Zero net income = zero tax. If they audit you, you explain this. It's simply not enough to matter, and they won't audit you.

That, though, begs the question of what, exactly, is too fancy, too expensive or too fragile to really use. The answer to those questions is different for everyone. 99.999% of people I know would never, ever spend over 500 on a knife. 99.9% would never spend even 200. So for them, "too...

The answer is obvious: 1. Buy a 240mm TF Denka Gyuto - 748usd. 2. Pick a pro-TF or anti-TF side 3. Physical therapy for carpal tunnel syndrome from engaging in TF Wabi Sabi wars - 252usd.

Just a chime in: 1. As @esoo points out above, shipping knives to Isreal is apparently problematic. As to why it appears as a destination in a website, well, most knifemakers aren't, I know you'll all find this shocking, expert web designers. The overwhelming majority are using off-the-shelf...

I have basically this identical knife and it's the best-performing knife I own. The tip is thin enough to glide through shallots and garlic for the tiniest brunoise, the flat spot is just perfect, food separation and release are as good as anything. I have to make myself select any other knife...

Yeah, I've also sharpened garbage knives for friends on a Chosera 400 and stropped on cardboard then had them rave about the edges. Of course, prior to those sharpenings, the knives in question generally could be pressed hard and dragged across a baby's forearm without doing any damage at all...

Well, the title of the thread uses the word "collection" - so the question immediately passes the river "need" and heads into the vast ocean of "want." What does a home user need? Actually need? One good-sized gyuto (or western chef's knife) will literally do anything. Maybe it's justifiable...

Not really, not as far as I can possibly imagine anyway. On a k-tip, the space towards the tip is further from the spine, so it really couldn't be stiffer with everything else being equal.

It's OK. Based on my limited sample size of one blade, it feels like R2/SG2 in practice. If, barring conflicting knowledge, you told me it was made of SG2, I'd believe it. If the scale of "sharpens easily and well" goes from Shirogami steels at 9 or 10, let's call this a 5 or 6. Somewhat...

I agree entirely - and not just this forum. Many sites will tell you how you need to wash your carb... lloy steels within 6 yoctoseconds of cutting something acidic. Others will say "pfft, a little patina and it's INVINCIBLE." The truth is somewhere in between.

I agree entirely - it's almost always the cladding. I have a a couple of honyakis literally next to a Kato on the mag strip, and they have never shown a hint of rust.

First off: you do know that 100% of steels are "carbon steels," right? Adding carbon to iron is what makes steel. I get that people say this all the time, but you can just say "low alloy steels" and be correct. Sorry, it's my pet peeve. Second, this isn't correct for many knives. Notably...