Recent content by woodworkcan

I doubt that blade is forged of Tamahagane, which takes several days to make from iron sands using a traditional tatara which were mostly closed after WWII. Seeing the metal bolster and kanji hammered with a die, it would not make sense to me. But that does not mean it is not a good knife.

I have this Henckels set for several years and quite satisfied. https://www.amazon.ca/dp/B00OVCDLEU/?tag=skimlinks_replacement-20 Some sets look quite modern and nice to look at, but in the end it has to be comfortable in the hand and be efficient for it's prime function; that is to pick up and...

This part is not accurate. If left untouched after a few minutes, the steel will be at room temperature. Like everything else, without self-heating or external source of heat or cold (e.g. radiator, sun, cool outside air, etc.), they will eventually reach temperature equilibrium with the current...

At what temp did you heat the blade for the petty straightening process? Or did you just clamp it down without heating? I am thinking it might have screwed up the original tempering, meaning your carbon steel has lost hardness. To be sure to straighten a blade without interfering with the...

This makes sense to me, additionally the upper part seems to be a duller gray than the bottom. Usually softer steel does not polish as shiny as the hard carbon steel. The upper would be a delimitation between the 2 steels and the second would be the temper line (hamon).

The size and the profile seems to match. So it's not a food knife. Thank you.

That's very interesting to document how you do it to show the Dos and Don'ts to others. I have a few comments regarding the tang installation. I have done a few hidden tang handles myself. Why put glue inside the handle if you use the burn-in technique? It should be sufficient to hold it inside...

I googled the tatami knives and they do match the profile. But they generally seem to be twice as large as mine. Maybe mine would make nice doll house tatami mats?:D

Hey KKF, Can anyone tell me what type of knife this is and what is it designed for? It looks like a cleaver, but it is fairly small (L=85mmW×40mm) and thin (2.5mm at heel). It is double beveled. Some of the Kanji apparently says Munemitsu. I got it from an auction and was too curious to leave...

That looks very similar indeed!

Of course, it would be appreciated Simon :-)

It is the only carbon chef knife I have ever found from Jernbolaget. Why are their carbon steel knives are difficult to find? Would it be because they simply did not make that many? Or combined to the fact people tend to keep them? It is much easier to find their stainless steel knives from the...

Interesting contributions, especially on the shear steel. It's appreciated! Two points I wanted to add related to the blade surface. I did a hardness test using files are the more shiny areas are harder than the duller areas - which is consistent with my tempering hypothesis, don't remember...

I like the sliding door part, where he still managed to get a corner shelf or counter in without any interference. Nice wood chisel too :-)

Welcome!