Recent content by jaydee

That is weird! 52100 has >1% carbon and is far from being very reactive. I love mine for those reasons. Develops a nice patina but is easy to care for. Maybe you have a knife that is not monosteel but with iron cladding? I would bet on it! Most of their recent offerings seems to be monosteel so...

Not sure you´re looking for 240mm,210mm etc. but this shop in germany has a 210mm KU with the same profile (by the looks): mazaki-white-2-nashiji-gyuto-210-mm You could send it on to the handle maker afterwards?

Of course not and hats not what i said; ignoring the last sentence which was half a joke. He might not be and i hate judging but he is using aggressive marketing to move his stuff fast. And i seriously doubt the quality when i see a santoku made out of B1 steel with a fancy handle below 100$...

I am more worried about how the bladesmiths manage to turn a profit with greedy distributors like that. Or better how the bladesmiths adjust the quality long-term to be able to make blades at that price. It is real easy to see that pushing prices further and further down is neither good for the...

Looks like a very interesting series! Not that I need anymore knives! Guess they wanted to say something else here. (sent them a text) "The G10 is a very durable material and very sensitive to water, cold, heat, rot or corrosion."

You think so? Which ones? I find prices reasonable. And they have lots of stuff that you cannot get anywhere else, like the Togashis and the iron-clad Wakuis. Other shops would flip such knives much more i think.

Dullest is an old steak knife from grandparents (top), still good for many things! The paring knife underneath is actually very sharp. From Zwilling, some kind of molybdenum steel. Easy to sharpen because its a sheepfoot/straight blade and stays sharp forever. Would definitely get something...

Here is one for the flower power generation: Hitohira Kikuchiyo Rou VG10 Sakura Damascus Gyuto 240mm Sakura Handle some new Heijis at Japan Messer Shop (yes the shop is legit and yes they make crap photos. Still plenty of Togashi x Tosa stuff to be had too)

There is a foldable Messermeister reviewed here: Camping knives reviews i like the off-grid grizzly but have a hard time ignoring its name. If you want to look as cool as those guys in the instagram outdoor cooking videos, the bush slicer near the end of that page would do. This one does...

Steel by Lundbergs webshop is full of nice knives at the moment. Love Jacob Hedbergs work especially with the kurouchi, 26C3 core, nickel and stainless clad.

Does the board need sanding at all? Very dirty (unknown) marks, deep scratches etc.? Otherwise I wouldn´t bother and just wash (water and a little bit of soap, always both sides!, especially when not oiled or unknown state, or else it can warp/break etc.), let dry (wipe off and let it stand...

Not an expert on EDC/camping stuff but I would argue that there thousands of knife just like the James Hell Gap which are much cheaper. Had a Helle knife and they are super thick. Anything like onions or even denser stuff won´t be ANY fun to cut. And yes, rather get a big opinel for your food...

Yes, point 1 surely is true for linseed oils too. (purity) Tung oil has to be cured to be food safe though if I remember correctly which takes up to 30days. Linseed oil is edible anyway. I did not know that linseed oil hardens the same way as tung oil. Wood that I treat with linseed oil, has to...

1. Tung oil has to be the pure kind(check bottle and safety datasheet). There are many oils with tung oil in them that are not food safe. 2. Tung oil properly hardens and thus if you have tung oil near the surface it will influence the hardness of the board (in a negative way)

Hard to tell from the picture, I mean, what does it feel like? Is it kinda smooth? As for oiling, I use linseed oil ("Leinöl") as we eat it regularly anyway.