Recent content by kswick

I tend to use a 190mm santoku on the line. Nice size and does most of what I need.

I went the blood route. Didn't get much of a pattern after soaking. As I used it though, 20lbs zucchini 20lbs squash, a million red and yellow onions later it started to get a multi-color pattern with mostly blue but some yellow. Looking good! Didn't do it on purpose but the Kanji did not...

Yeah its cheap, cheaper than my other knives but its a Fujiwara FKH, 270 suji. I love getting these packages from Japan, its so fun to open them every time! So the question is, of the forced-patinas, which shall I do tomorrow morning? I've got a bucket that I've saved a lot of lamb and beef...

Be patient! My last purchase sat in customs longer than the rest of the trip combined! No fees though. I've got a FKH Suji on the way from Koki, my first carbon - its hard to be patient! :D

I'm going to be in the market for a suji soon, PM me when you're ready to part with it, please. Have fun, I get tired after working on 3 knives - let alone 7!

Hi all, I've just recently caught the bug of knives, more specifically J-knives. A little back story: I started cooking at home when I was about 18-19 at college. Couple of my friends joined a 'cooking club' and it was a great way to try new food and really opened my eyes. Ever since...