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Wow, thanks very much for this extensive review. I recently bought atoma 400 and 1000 grit stone + 3000 grit naniwa diamond stone. I only used it once, but loved muuuch more the feel on the naniwa than atoma.

Thanks, Great to see each person's own version of food release grind. Performance wise apart, some are just gorgeous !!

Do we know how many makers do the hook grind ? -kippington -kamon -me (Guiraud) -others ? @Kippington, how many people contacted you ? (this question is only out of curiosity ;))

I was talking about the man he talks about who makes hook grind knives. But anyways, thanks for these info ;)

So cool ! Do you know the guy who makes it ? Is he coming from kkf ?

Thanks very much. It is indeed different, but it's good that we have our own touch :)

No worries, i'll wait next year :)

Hi all, Thanks to @Kippington support, i finally managed to finish a stainless steel knife that i'm happy enough to show you. It is a 22cm long gyuto, 14c28n stainless steel at 59hrc (theoretically, not measured), 2.5mm thick at the spine, 400grit handsand finish, wa-d handle made of ironwood...

Not open for european people 😪

After lots of trials, i ended up using odie's oil + odie's wax. This is a top notch combo, that lasts very long and is magnificent. + it's food safe. The only con that i have, is that you must wait 24h between the oil and the wax, and another 3 days before using it in a moisture/water...

very interesting your conversation! Thanks very much for the tips!! I'll give it a try ;)

This is amazing dude ! Double concave grind ! You must have hard time not overheating the edge...

Oh, and i'll have also to thin more the edge, and adding a hollow grind there. So far, it is a flat grind. I was too scared to destroy this damascus blade, i played it on the safe side...

Dear all, after quite some mails to @Kippington , i started doing the hook grind on some of my knives. i wont show here the failures, but the last one i've done. It is made of damascus steel (160 layers, 1075/15N20), and forge welded cutting edge in W2. I forged it myself. It includes a...

I'm a knifemaker in switzerland, I could do your profiles as you desire. You can contact me in mp ;) I have at the moment in stock 14C28N and Suminagashi VG10 san mai (67 layers) as stainless steels.

Ok, I understand ;) it's a shame that you cannot buy abroad anymore... I'm a full time knifemaker, and it's so cost efficient to buy large stocks, that i went for it. For sure, it will last me a long time, but still a good oportunity.

I always make my japanese handles in two parts: -The long and back one, I drill a long hole with a 5 or 6mm drill. And then burn in the tang. -The small front element that needs to be precisely fit to the tang, I use a groove cutter (Or slotting cutter? sorry, I dont know the exact term) that I...

Really? Where do you come from? here in Europe, getting 1m long sheets is pretty common. I even bought a few months ago some sheets 60cm wide, 2m60 long... Have a look at eurotechni.com. They ship worldwide They dont have AEB-L, but 14C28N is very very similar, which they have in stock.

Ok, if you start with 300mm long sheets i understand ;) I thought it was intentional to cut a short tang. And i agree with you, i'm more on long tangs side aswell ;)

Maybe a stupid question, but why are you trying to weld tangs instead of just cutting its whole length on your metal sheet ? You "lose" some material for sure, but you gain time and quality as there is no weak spot... Or is it just for experiment ? Anyways, you weld much better than me, and...