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Do you have height and choil shots of the doi?
thats not super viable unless you are starting with lots of steel. I would just put a flat grind on the left, or a more steep one, and a convex...
Ive owned the 52100 8", 10", and petty for several years(~2012/13) and the meiji line for about 3 years. They are good, but slightly thicker...
Do you have a choil shot of the ashi?
great looking set, welcome!
at least this one is from the last 6 months. I've seen 3+ year old necros
Yes, Bernal cutlery is great. Their SF location is having a sale today and tomorrow, unfortunately I'm not in the area or I wouldve been there
have you tried changing your contrast settings on your monitor?
I would return the two chefs, santoku and nakiri. Like others have said, the 6", santoku and nakiri essentially fill the same role. At most I...
use the sharpie trick to see where you are sharpening
I just assumed that whole post was a joke. But people surprise me all the time
Did you get a choil shot Pre thinning. And height measurements Pre and post thinning as well?
Unfortunately it looks like most fixes would remove the KU finish. I think this is fair grounds for a replacement from the vendor. You purchase a...
The takamura is an amazing knife but is very hard and thin. How do you usually cut with your knives?
Welcome. What knives do you currently have? Cause that knife is specialized like @LucasFur said
mmmm I can smell it
also free wobbling
Have you tried posting this on a edc knife forum? Or try knifeswap on reddit
Haha no worries, we’ve all been there.
Ahh I see, but for the 1 week being unused, oil should be more than fine. As for daily use, wiping more...
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