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I’m still kicking myself over these. A bigger better stone lost the label entirely.

If the cost is in labor, I'd vote for a pile of 300mm, and people can trim them to spec. If cost is in materials, what Mike said. I'm in the 240+ crowd personally.

Gone within the day!

Just a ‘baby bump’ for the hopeful spring season of joy and rebirth

Bargain of the forum. Awesome blade handle combo. I went out of my way to get one of these myself.

Another term is “joining” or more correctly “jointing” the edge (cabinetry term for “making it flat”). Basically you use abrasive to cut the burr and/or fatigued metal off the edge. That gets you back down to “virgin” steel that’s hard and ready to take an edge. Some folks advocate or...

I’m going to vote against newer Mizunos. Around 2017 they made good knives, but my last two had uninspired grinds and poor finish. Pictures from other members here make me think it’s gotten even worse. I have sold all my Mizunos. Don’t hold their value well either. I also can’t recommend...

Hey all, This is a bit of a ‘completionism’ hunt for me. I’m looking to finish out a washita set, since I enjoy them so much for knives, tools and razors. These last two are my (Lily) White Whales. While traveling recently, I lost out on two of each, and regret it. If anyone has one floating...

The only correct amount is too much! Let the bullying continue, pm inbound for @ethompson

Weird, the curly Qs are a bit easier for me. What I find hardest about the Oli Standard is that he uses MAYBE half of the edge. Long pull cuts are easy enough, but the nearly straight push is tricky (probably because I'm a bad sharpener).

Long axis, one sheet, free hanging. The Oli standard. Others need not apply.

I made it a goal to get a clean one-straight-slice this year. It begins.

No. I mostly do cutlery and razors, so it doesn’t seem to add much for me.

This really sucks. I’ve heard the Knifetalk hosts complaining about the same issues and trying to get creative with how they posted. I’d personally much rather see 🔪 than 🍑

I think you have to file an appeal. I’m not 100% sure though.

That spine is a turd. That’s the rasp you use to smooth out a horses hoof.

Probably 2017 and earlier. I had one around 2017/18 with a good grind and decent finish. Iron cladding was still too reactive for me. Since then I think I dipped my toe in the water twice and was disappointed.

My last couple Mizuno disappointed me. Rough finish plus very reactive iron cladding equals rust magnet. Only Meh grinds these days too.

Bill Burke makes very good kitchen knives. So do Rader and Carter. I had one MS knife I couldn’t get away from fast enough. That particular maker is not my cup of tea either. Take a look at what the MS test actually selects for. None of it is kitchen focused. You can probably count on a good...