Recent content by BryceMorsley

+ 1 for the Classic stainless. I have 2 in my work kit, and 1 at home.

I've got a 210mm Saji r2, with rosewood handle?

I'll reccomend to books by Australian based authors. 1. The whole fish cookbook by Josh niland. 2. Meat; the ultimate companion by Anthony Puharich

"Somebody feed phil". Phil Rosenthal is the guy that wrote "Everybody loves Raymond", and now just travels the world eating food.

There's a product here in Australia called 3B cream; works wonders for chefs arse. The moment you feel the rawness coming, a little bit on the area, and that's it. Helps relieve at the end of the day as well. The other thing is thick socks; 100% merino tradie socks; dry quickly, last forever, nd...

I had an Oatley w2 Honyaki that was my daily knife for about 2 years; I bought it with the intention of using it. Now I use a mix; shun petty, Hunter Valley Blades chef knife, and a Chefs knife and Bunka that I have made, that haven't made the standard to being sold.

It's $700 USD, Shipped. The steel is 15n20 and O1. I've had the knife for a number of years, but I need to fund workshop equipment and it's time to move it on.

I've got a 200mm catcheside, in feather damascus. 45 mm tall at the heel however

Just about to do my first O1 knives. This will help!

How do these feel in the hand? They look quite square; photos can be deceiving though.

52100 for carbon. And rwl34 for stainless.

I'm about a minute around the corner from there.

I've also using 1095, and 1084. So far carbon steel is where I'm up to. Based just north of Newcastle; little town called Medowie. About an hour east of the entrance to the hunter valley.

Hello everybody! I'm a chef based near Newcastle, Australia, with an aim to make hand made knives affordable and accessible for chefs everywhere. Mainly working in high carbon steel, all of my processes are done by me, in my tiny workshop. I'm working on 3 main style currently: a 240mm gyuto, a...