Recent content by Martyfish

Introduction I took part in a passaround from @SylvainM and wanted to post a review here as well as in the passaround thread. I want to start off by saying that it has been an absolute pleasure to interact with @SylvainM during the passaround. He reached out to me via DM shortly before I...

Stropped on leather loaded with 1 micron diamond compound before the first video Sharpened before video 3, using a Naniwa Pro 800 to set the bevel and then a Naniwa Pro 3k to refine the bevel / deburr Touched-up before video 12 (the one with the eggplant) via few edge leading strokes on a Naniwa...

Cool concept and good luck with the business! I'm in 🙂

Introduction I want to start off by saying that it has been an absolute pleasure to interact with @SylvainM during the passaround. He reached out to me via DM shortly before I received the knife and I have been updating him on my thoughts and impressions over the last week or so. Throughout...

A beautiful patina and some nice banding or something going on with the steel on the passaround blade from @SylvainM:

The knife arrived safely with me. So here are my very initial impressions based upon a visual inspection and cutting a grand total of one onion and 4 chorizo, so don't take this as a comprehensive review. The knife arrived with a stunning patina. I have no idea what @JayS20 cut up, but damn...

All non-macro photos were taken in indirect light on an undercover balcony, the choil and tip shots were made facing the sky and the macro images were made indoors with a USB microscope. All of the non-macro photos were shot at F7.1, ISO 320 and auto shutter speed.

I wanted to post some positive buyer feedback after purchasing a Toyama nakiri from @Ocicat. He was quick to provide pictures and measurements and also quick to organise the shipment after payment was made. The knife was well packed and arrived in exactly the condition shown and described in the...

I snagged a new in box 210mm Toyama nakiri off of BST and damn, it's a big bit of metal with an awesome looking grind! My next largest nakiri is a 173 x 52mm Mazaki and it is absolutely dwarfed by the Toyama. I'm looking forward to giving it a try and if it is as fun to use as it looks, then...

My Yoshi was getting a bit thick, so I thinned it down and took the opportunity to give it a face lift. If anyone is interested, full details can be found here in my handiwork display thread...

Yoshikane Spa Day Part 3: More Polishing, Marco Images and Kasumi After many hours invested, I am finally finished giving my Yoshikane a face lift. I'm really happy with the end result and the performance boost from the thinning should have it back to cutting like it did out of the box. Be sure...

Yoshikane Spa Day Part 2: More Polishing and Building a Foundation for the Kasumi I refinished the cladding over the weekend with the aim of laying a good foundation for a finger stone kasumi. I basically just evened out the scratch pattern using P600 and P800 grit sandpaper and even with the...

I rounded the choil with a diamond grinding attachment that is marketed as something for trimming dogs nails followed by scratch depth reduction using a fine sanding drum and then sandpaper. Here is a link to the product of you're interested: https://amzn.eu/d/0uTgq3y A Dremel can really speed...

Thanks :). I rounded the spine using a hand-held wood working belt sander mounted in a support fixture and basically just rocked the knife by raising and lowering the edge until it had a nice radius. I rounded the choil using a dremel, and the polishing on both the spine and choil was done using...

Based upon my past experience with semi-mirror finishes, yes, they tend to become really sticky due to a partial vacuum effect suctioning food on to the blade. In this case I'm planning to apply a kasumi finish on the cladding, which I hope will effectively negate the stickiness. I haven't cut...