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Preserved ham/Bacon; traditional food for Chinese people during lunar new year. [ATTACH][ATTACH][ATTACH][ATTACH]
Tsourkan WH gyuto 220mm from @Barmoley
It’s very impressive. Seconds after holding in hand I already knew it’s going to be great. Digging the...
2020 will be the year for me to make my first kitchen knife from raw steel to finish :rolleyes:
Does the different hardening have any effect on the feedback of the knife when cutting?
I really enjoy the feedback/respond when a honyaki knife...
I have the exact same stone, and exact same experience. I purchased it to flatten my honyaki and after first use (1hr) I will say good 5% went away.
I had similar experience as well. There isn't much you need to do. I had knives stuck at customs many times now. At the end I always received...
I have heard many good things about them, but never had a chance to try one.
To me personally, the most underrated knife I have used is my Munetoshi honyaki gyuto. It has been my daily driver for a month now. After...
Name one underrated knife from a maker that never received the recognition as it deserved.
Its a ChanChiKee wok, I got it from China maybe 3 years back? Pretty good stuff
Yes a bucket of water
Made a unique handle for it
Polishing the blade abit
I agree with Ochazuke, you don’t want more than 6 ppl per 1 standard size pot. I personally would suggest you to have a practice run early, for...
I am planning on next flatten the blade on station grinder and start forming some edge on the station grinder
I wanted to achieve a decent amount of tapering but I don’t have any knowledge of how to.
So I decided to shaping the knife...
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