Search results

Like Wiri mentioned, it is friction fit at the spine near the handle. The bolts and rubber spacers outline the blade well with little looseness or give and the rubber spacers between also reduce down in width to match the blades taper.

After a couple weather delays it had arrived. ~230mm, 54mm heel, 4.8mm spine at the heel, 204g A sincere and happy thank you to the 3 organizers and @KAMON Knives!

Good thing you're not making any short pretty knives... The cold might make the blade disappear too

Wasn't there a magic little blue pill invented to help in this kind of situation?

Posting so I get email updates as I'd love to be in on this order for a 210 or 180 Also, if the honyaki is quenched with farts, would it called an Onara honyaki?

Something simple since my handy work is not that advanced. Just a cheap shadow box from a hobby store with some black felt lining and a cheap magnet bar to hold everything. Hung with a an aluminum French cleat. About 50-60 usd all in. Trying to convince the GF to let me put up a second with...

All sold out of everything 😢 His instagram shows he's about to finish a batch. But he doesn't say if they're going to hit the store. Maybe msg him to see if he can do a custom? Don't know about prices but the website prices don't seem bad. Once my finances get better I'll prob ask too 😁

I've been checking out Dan Prendergast Knives On Instagram and he seems to make most of his knives in the size your looking for. The look nice to me and as I remember reading good things about his product

If you don't mind sharing, What did you get?

Bigger boning... Nice 😅

It's a little on the shorter side but maybe Bessaku Hankotsu? https://carbonknifeco.com/collections/honesuki-hankotsu/products/kanehide-bessaku-hankotsu-140mm-rosewood-handle

just found out that chef Frank has a youtube channel and thought this video with the not as advertised method of onion chopping was interesting:

Maumasi

maybe check out Dao Vua? have one and it's def a bit rough, but it's super under your budget to try out. some reviews say may be hit or miss on the heat treat. i havent tried to sharpen or use mine as it was meant as a holiday white elephant but was replaced last min with a bottle of whiskey...

Wow lots of info in such a short time. Guess it's time to pull out the stones and reevaluate what I'm doing. From reading a bit in the edge leading thread link I wonder if I'm applying a much greater pressure when I flip sides so I'm pressing too hard on the lead when scrubbing on the left side...

Oddly enough the left side of the blade feels gummy on the stones. Right side seems to sharpen well but I can't seem to get anywhere on the left side, esp with a grit higher than 1k. It feels like it just rubs more thean grind/scratch. For sure, definitely a sizable amount of user error for me...

Does anyone else have trouble getting VG10 sharp? I've got a 150 Tanaka petty that i have never really been able to get nearly as sharp as my other knives by a long margin. My sharpening skills are still at a learning beginner stage after all this time but i feel a bit frustrated and now...

210 in a professional environment may be inefficient but 240+ in a small kitchen as a home cook leads to injuries, at least for me. That being said my main cutting board is a baby boardsmith... That being said 180 is all I reach for currently. If I had a reg sized prep space, 210 would prob be...

I bought a wa handle from epicurean edge and had them install on a Tanaka b2 210 gyuto that I thought went very nice. Pretty sure I could have just paid the $35 install cost with my own handle too. They used a burn in method and I think it took them about 4 days to get it done though you can pay...

History will just keep repeating so might as well skip straight to: https://www.christiesrealestate.com/sales/detail/170-l-82539-f1018262553/close-to-geneva-extraordinary-castle-74140 Searched in France to match the French maid but I think the site has listings in Italy too should you enjoy...