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  1. _THS_

    How to understand the strengths and differentiating factors of different custom makers

    "How to understand the strengths and differentiating factors of different custom makers" My answer: the only thing you can't skip is trying various knives to define what your taste is. What do you like of this knife, what do you like of that one? Do you think tapered spine is a must have? Do you...
  2. _THS_

    Shig. Kasumi DIY

    Those are state of art
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    Shig. Kasumi DIY

    Beside, my "fail" is not an unusable piece of crap, but a perfectly fine knife
  4. _THS_

    Shig. Kasumi DIY

    Maybe wait till the day you'll do one before talking
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    Shig. Kasumi DIY

    With a plasma cutter
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    Shig. Kasumi DIY

    Yess, let's have a "I've got money to ruin a expensive knife and balls to share it online" sh*tshow
  7. _THS_

    Shig. Kasumi DIY

    Let's not judge improvements after butchering a Togashi honyaki o_O
  8. _THS_

    I Tested the Edge Retention of 48 Steels

    I wouldn't be able to discuss whether the OP is right or not on his heat treatment as I have no idea whatsoever on the topic, but once you separated some sterile trolling from the serious questions, you can notice that 2 quite famous and renowned makers had the same question: why some steels...
  9. _THS_

    I Tested the Edge Retention of 48 Steels

    Would be much better for the test itself to be discussed and clarified instead of being putted on a stand to be untouchable. If someone have a doubt on why some steels are hardened in a way, why not explain it instead of saying we lack the intelligence for understanding? You're taking a...
  10. _THS_

    Japanese Makers Quenching

    This is the kind of information I was looking for. I believe both heiji and Watanabe are water quenched, less sure about togashi.
  11. _THS_

    SOLD Comet 2c63 260mm Honyaki Gyuto

    That's the mother of all bargains!
  12. _THS_

    Japanese Makers Quenching

    I'm not sure I've ever mentioned water being better than oil. I have a Comet honyaki that's actually tits and it is oil quenched. My question is wich quenchant is being used on the treatment I like on specific japanese knives... IE: heiji and Shigefusa supposedly share the same steel, why is...
  13. _THS_

    Japanese Makers Quenching

    I own a Watanabe and I honestly love it, think the taper is just about enough... goes from 4.2 at handle to 1.9 at 2cm from the tip. Where did you get the info about the 63-65? Any clue if it is oil or water quenched?
  14. _THS_

    Japanese Makers Quenching

    Hi all, In a quest to dial down what kind of heat treatment I like for future purchases, I'm trying to figure out how some of my favourite blades are heat treated. For instance one of my favourite steel to sharpen is Raquin sc145, I know it get hardened to 64-65 with water quenching. Some...
  15. _THS_

    Raquin knives

    Here you talk about minimal effort, wich is straight plain ********, knowing Bryan and how much effort he putted to get where he is, it kinda trigger me a lil. You also talk about rustic, how do you judge them rustic if you didn't handle any? Bryan round and polish spine and choil, and also the...
  16. _THS_

    Raquin knives

    Wow, you managed to judge and compare two knife makers without having tried none of them!
  17. _THS_

    Show your work! Uchigumori and co...

    https://www.instagram.com/p/B-P2TMhDXV8/?igshid=1gnq0vtmr26nh
  18. _THS_

    Tanaka Yoshikazu from JNS

    I have one, it gets very ugly pretty quickly, but it performs super ngl
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    American Knives

    He thinks the best possible geometry on a knife is full flat grind, saying a knife is a wedge and needs to have flat surface to work at it's best. Refuse any other opinion on the argument. Once is been pointed on the fact his knives are not thin at the edge (presenting a edge of at leas a mm or...
  20. _THS_

    Best wood/material for kitchen knife handles and why

    I believe Craig of CKC make his own handles
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