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Why not in milimeters? UK is closer to EU than to USA....So....I guess that makes sense

With metric system used, its quite difficult (for a lazy guy) to get an idea about the measures...

Got misleaded by this seller. Its variation is stainless. Thanks @Mikeadunne

Wait...how does natural patina form on a SS knife?

Did they tell you that you have the style of a professional writer? The text sounds to me as if I am reading John Grisham, but the legal terms are changed with cooking ones.

This one looks yummy! WOuld you provide the (source of ) recipe?

@PasDeChance, nice work...Looks like knew and I guess it is at least 30 y.o.... Tell us more about the pic on your profile. What is the story? What is it?

I guess if I follow your advice, the repaired tip should have this shape... Not bad, in my opinion (if I do it properly).

Unless I thin it. Although, I am not sure I can do the thinning properly, though I have the stones (1000, 2000, 4000, 5000)... Never done thinning in such case. If I thin from the spine only, I am afraid I would change the aestethics and the initial idea of the bladesmith. And I would like to...

Bending back has already been done. Unsuccessfully. Now I should concentrate on reparing the tip.

Which metal you mean, the section from the spine side or the opposite section? I didn't understand the above quoted question, too... Note: The tip has been accidentally bended and the vertical black line is where the bend goes. I hope this clarification is useful.

This is my first tip repair and I am indulging it. I want to keep the profile of the knife and in My opinion that means to keep the "slopes" both from the edge side and the spine. The latter is more steep. That means (as per my humble aesthetic understanding), that I will have to grind as per...

Welcome, Patrick!

I missed a killer deal, indeed, @xsmx13 ...

:LOL:

@Michi , that looks so interesting and delicious! I love recipies with lots of ingredients. They train the patience and the skill to organize.

We had a gathering with friends for the New year Eve. So , I decided to be the chef and wife and son were the ...helpers and inspierers, too. The dish is typically Bulgarian and is called "kapama". Slow cooking at its best. Contains slices of pork belly, beef and pork chops, sausage, chicken 🍗...

A useful thread and further advices...I will face same issue soon. Thank you, all invoolved.

Stunning...

I guess one dish can drink at least 2 * 500 ml of lager or bock beer...