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I confess I like shiny things and I'd like to learn the magic that is required to make etched blade shiny. Here's an example of D3 core in stainless cladding after ferric chloride etch. Doesn't look good to me. Actually on this photo I tried to add a thin coat of wax and do some buffing...

Dear fellow members, I gathered you here to ask one serious question. That the hell is dammy? Or damy. My google fu has failed to get an answer. And I also failed to understand the meaning from the context. Please halp!

I mostly use IG to post finished projects and WIPs, but I have way more pictures/things to share than I could post to IG and I like ability to post large images. So here we go Will start with a bunch of photos I took yesterday. The first one being a small storage bag that I repurposed for...

Hi there If you spend more than 15 minutes per day browsing IG, than you might want to consider using Instagram Lite instead of full version. Lite version is buggy and pretty castrated in terms of posting functionality. But, there's one good reason I use it instead of full one. Lite doesn't...

Hello there! It's been a year or so since I visited KKF and done any knife related work. But these day I managed to scrap some time and learn welding basics. While I feel myself pretty confident welding garage doors or workbenches, I'm most interested in welding tangs. I tried to do my homework...

The Knife in all it's glory 200mm custom chef made by Cris Anderson. This knife started his Extra Heavy line. Thick spine, agressive taper, thin tip and very good food release. Mizu honyaki W2 steel hardened to a crazy ~65 HRC. Easy to sharpen, holds edge pretty well and not chippy. 200mm...

This is probably the most impressive knife in my collection. Custom made 245mm heavy weight chef knife. Jannis measured it as 245mm, but it's actually 249 on the edge. So closer to 250 rather then 240. Steel is 1.2562 has: Carbon: 1,45%, tungsten 3,0%, chromium: 0,35%, vanadium: 0,25%. Some...

For sale is my belowed Wakui gyuto. 215mm on the edge. Stainless clad over V2 core Weight: 182g Balance point is 2 cm from the handle. 50mm height at the heel Spine tapers from 5mm to 0.9mm (1cm from the tip) Stabilized BurlSource Mango with walrus tusk spacer and ebony ferrule. 135mm long...

Hi KKF, Selling this pretty unique knife. It's one of the first production knives that Mert ever made. I think it was among first 5 knives (but I could be wrong here). Anyways. 250mm S-grind laser chef knife made from 52100 steel. How about that?! Add comfy western Ringed Gidgee handle and...

Hi KKF, I though that knife would be mine for a lifetime, but i'm in need for some cash, so had to sell few of my all time favourites. For sale is 185mm (actually 195) Kato. Workhorse version from Maxim. I bought it many years ago when I was at the JNS gathering. Later on I made a new handle...

Hi KKF, it's been a while since I posted anything and even more time since I sold any knives. But the time has come and I'm going to list few knives for sale starting with this Dan's monosteel chef. Slightly under 210mm on the edge. 46 mm in the heel area spine is 5mm near the handle and...

For sale is almost unused Konosuke petty in white#2 steel and carbon cladding. Almost immediately upon receiving I managed to drop it on the concrete floor. Had to reground and repolish tip area. Now the length is 145mm. So I decided that small blade needs a smaller handle, so now it wears Bog...

Being a lousy home cook, I find it hard to test how long my knives can hold their edges. Because with normal usage it could take weeks before I even notice any degradation of the sharpened edge. So I often come up with different excuses to take my knives on the stones. Man was I happy when my...

I'm continuing thinning my knives collection. Now it's time to pass my beloved and highly praised Watanabe to a new owner. This was my best cutter for a good amount of time. So this knife was used and sharpened and thinned when needed. There are several marks on the cladding, but overall the...

I was delaying selling of this baby for a while, but it's time to find a new home for this Drawer Queen. About 1.5 years ago I snatched it from Australian KKF member and later made a new handle for it. Another year later I thinned it and tried to bring some clouds with a help of JNATs polishing...

Hey, while visiting last JNS gathering, Dan guided me on making my first saya. I'm pretty happy with results and really enjoyed the process. Now, when I back at home, I'd like to continue making sayas. The only tools I'm lacking are chisels. I know they could be as cool as some of high end...

I got myself 210mm Yamawaku gyuto about a year ago. Soon after rehandling and friend of mine tested it and asked to keep it. This year another friend of mine decided to dive into world of good kitchen knives and asked for recommendation. I showed him my own knives and he decided to try...

Since there is not gallery thread for MTMWood boards I decided to start one. This is the board that Andrey made for my parents. I have seen it live only once while visiting my parents during vacations. I ordered 350 х 250 х 30 to keep it reasonably light for small kitchen...

When I saw an opportunity to buy new Konosuke Fujiyama White#2 150mm blade, I couldn't get past it. Wanted to try white#2, see if I like Fujiyama grind and have a blade for rehandling. Photos of competed handles in chronological order. Mango and Gidgee: Biiiig one. Mango...

My parents lives about a thousand miles away from me and we see each other once or twice a year. They came to my place few days ago and were impressed by my growing collection of knives and new handles. So they asked me to buy and rehandle a knife that they are going to present later to a very...