Recent content by kbright

I recently started using C-Tough epoxy from CEC corp in Canada. It's still resin based but has different characteristics from other epoxies. Might have a different sensitivity profile for you. I have sensitivity to rosewoods (cocobolo), micarta and G10 dust.

IF the black palm and other soft woods are stabilized, you should be able to dunk them in water to cool. The hardwoods, G10 and metals will be OK wet. Black Palm splinters easily. I have done this stacking with my scraps and used them for bottle opener handles. The early ones broke during...

Perhaps the issue is with communication styles. If Evan had "asked" Jiro if he would object to some polishing, Jiro would probably agree to it. But he may be somewhat offended that it was done without asking. Most of Japan manufacturing industries are strongly focused on quality control and...

At least you didn't make a nakiri out of it.

This might be a good time to add a new handle.

Restoration project: Lots of water damage. I was able to flatten and reuse part of the handle wood, but added G10 spacers and G10 ferrule to add thickness and strength.

@demirtasem Many people use a 1x30 belt sander for handle work. One of the problems is that high speed belts and especially fine grit belts, will burn the wood. Unless you are doing a large number of handles, you might want to try using rasps, files, and sandpaper wrapped around blocks or...

I would decide where I want the balance point, and how much handle weight I need to get that. A stabilized wood or very dense wood will help counterbalance a long heavy blade. You're in Oz so maybe an Ironbark handle. Ironbark sinks in water.

Rehandled CCK 1912 stainless:

Maybe consider Stax electrostatic headphones (from Japan!). Also, consider used high-end equipment. Just like Japanese kitchen knives, there are B/S/T forums where people "catch and release" high-end audio equipment. Most people don't abuse expensive stuff. try audiogon.com

CCK steel is not very hard (Rockwell hard), and therefore should not be very hard (difficult) to thin. I reprofiled the edge on a CCK 1912 stainless, and then thinned and sharpened it. Not a problem.

If your edge tends to chip, it may get shorter more quickly.

Very nice design and workmanship! What is the weight of the integral gyuto?

Someone else posted this knife rack, it takes up some room.

How hard is it to chip or break the edge of a cleaver on a coconut or beef ribs? "I don't know, 'cause I won't try."