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  1. Wander Vanhoucke

    What is your favourite Yanagi?

    Anyone want to post their spine and choil shots of their genkai or okishiba? ;)
  2. Wander Vanhoucke

    What is your favourite Yanagi?

    That seems to be the case... I was hoping to get down in the details about taper and edge geometry
  3. Wander Vanhoucke

    SOLD Two Aoto

    can you tell me more about the omura? where are you based?
  4. Wander Vanhoucke

    Making a brass bolster tsuba

    No just roughed it up good and epoxy. The slot is square and it took a hammer to press fit the spacer. I'm confident it will not move.
  5. Wander Vanhoucke

    Making a brass bolster tsuba

    Hey, wanted to share the making of this bolster piece for a recent gyuto. It was inspired by Ford Hallam's series on making a copper tsuba. I will not show the making of the slot, there is enough material on that. So, I started with a piece of brass the same shape as the front of my handle...
  6. Wander Vanhoucke

    Dumb work injuries

    heh, was cutting spring onions the other week... and knuckle sashimi!
  7. Wander Vanhoucke

    Ultimate leather strop

    do you use compound? I hope there isn't any sanding grit that got stuck...
  8. Wander Vanhoucke

    What is your favourite Yanagi?

    People! please also say WHY you like them the best.
  9. Wander Vanhoucke

    What is your favourite Yanagi?

    honyaki yanagibas are better to hang on your wall no? :p
  10. Wander Vanhoucke

    What is your favourite Yanagi?

    hey everyone, doing some research on what makes a good Yanagiba tick. This might be a good way to educate the forum: why don't you post your favourites? Choil shots are very welcome as well measurements or anything interesting. It seems like everyone knows what makes a good gyuto, but I think...
  11. Wander Vanhoucke

    Thinning behind the edge

    your edge should flex a bit under your fingernail. That'll tell you if you're thin enough. I finish with stones too. Usually chef knives are 1mm thick 10mm away from the edge, from that point to zero at the edge will give you a grind better than 90% of what's out there.
  12. Wander Vanhoucke

    Knife display rack

    Don't wanna nag but id put them edge up...
  13. Wander Vanhoucke

    Sanding buffalo horn

    You could also rub in the buffing compound by hand if you don't have a wheel. Takes a little longer but it can work. Make sure you sand it to a high enough grit.
  14. Wander Vanhoucke

    SOLD Misono 525 360mm Sujihiki "kitchen katana" (new)

    what did you buy it for? dragons? ;)
  15. Wander Vanhoucke

    I found the solution... or did I?

    hey it'll fix itself! unless you have endless money...
  16. Wander Vanhoucke

    Recommend me a knife for my spouse

    sorry, read a little too fast :)
  17. Wander Vanhoucke

    Recommend me a knife for my spouse

    The 240 gyuto without the K-tip. I've had a crush on shibata's knives since the start
  18. Wander Vanhoucke

    Recommend me a knife for my spouse

    Shibata kotetsu AS would fit your requirements I'd say
  19. Wander Vanhoucke

    WTS A few smaller JNats (Aizu, Uchi koppa etc)

    what a pretty kiridashi you have:)
  20. Wander Vanhoucke

    Ever get mildly disappointed by a knife?

    Made a single bevel gyuto once... Wasn't good at gyuto tasks nor Yanagiba tasks.
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