New threads and interesting conversations directly in your inbox. Sign up now and get a daily summary of the latest forum activities!
This technique works. The broken link is another bit of KKF censorship. If you google "XXXXXXXXXXXXXXXXXXXXXXXXXXXX" you'll find it.
Believe it or not, I have perfected the art of time travel. I have traveled 1,000 years into the future and added the LAST post to this thread....
Definitely a keeper. I flattened with an Atoma 400, didn't have any problems. I've used it on several single bevels, and it pretty much eliminates...
Dieter Schmid carries the Gihei line in HAP40. I've had a couple, and they're superb--take a very nice edge and haven't chipped for me (home chef).
Laughed out loud at that.
Reminded me of someone's recipe for the driest martini: you whisper "vermouth" into the glass, then add the gin.
Arizona Custom Knives has a lot of Takeda stuff.
I hope you'll be making some kitchen knives for us.
Here's a link to the Nick Wheeler HIP (hamon in process):...
Just had to show a pic of the most three-dimensional hamon polishing I've ever seen, from Nick Wheeler:
As others have noted above,...
I think you're right.
FWIW, you can view the site using an Australian/New Zealand-based proxy, like this one: http://pink.net.nz/g/
Could you put a picture of bacon on the shirt?
Could not agree more with this. I'm extremely picky, and when I have an issue, Lefty just says "what can I do to make it right?" If I were a jerk...
What he said. This the best 800-1200 stone I've ever used, and I've used more than a dozen.
Yup, got 'em all.
Always fun to watch a master.
Very nice review, thanks. Good to see a viable alternative to the Mag Blok.
And you're right---I can't believe the number of "high end" stores...
Great shots. How do you fix the focus so the choil is sharp (pun intended)?
I have a spare 240 that's unused and flawless. Please PM for pics and price.
Okay, but how's the edge retention? :biggrin:
Separate names with a comma.