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This may be an unpopular opinion… S-grinds are no better than a good convex grind. I suppose they have their merits if you wanted some weight reduction or are slicing through a thick slab of something and were peculiar about the amount of drag on the blade. What do all you think about it?

😂 Definitely doesn’t exist. I wish it did but I think it’s part of human nature and a necessity to our evolution to constantly set our sights on new things. For the last 5 years Ive been stuck in this never ending cycle of “ if I could just make a knife like this I’d be happy and that would be...

Thanks man!

Thanks Matt! Sooner or later I hope to organize a pass around for one of my more utilitarian knives so people can get to use one.

I’ll get some more photos next week. Cheers to the weekend! 🍻

Well, I ended up getting a bit too immersed and neglected to take any more progress photos after the grinding process. So here’s the finished piece! It was basically all polishing and whittling anyways. Tedious stuff. Thanks for looking!

Got all the grinding done on the knife today. Once I start to get close to the final geometry I use layout bluing to help me fine tune the bevels.

That’s awesome to hear!

I’ve always liked knives that have an elegant and rustic look to them, so for me forged textures and antiqued looks hit the spot. For fit and finish I like to heirloom fit all the parts ( not only for expansion and contraction but because I feel it adds another level of craftsmanship to the...

Very detailed. Thanks!

Aside from performance, how important is design and craftsmanship to you? Are there certain materials or finishes that catch your eye more than others? As a maker, to me everything is important from performance, heat treating, geometry, etc but the design is where I get to be creative. Let me...

Forged blade

Hey all, I thought I’d start a post showing the making of one of my chefs knives. This piece will be made from twisted w’s Damascus consisting of 103 layers of 1084, 15n20, and w2. So far, I’ve made the steel, and forged it out into a blade. Ill add pictures as it comes along.

Speaking of bread… over on some other platforms there is debate on whether bread knives should have serrations or if one should just use a regular knife. I feel like a good sharp suji or chefs knife could do the job fine for softer loafs, but for hard crust I think serrations would be better...

https://www.enso-forge.com/product/7-coffee-gyuto/

I’ve been battling ig for about 6 months now with no avail. I’ve appealed, removed, even signed a petition and shared it trying to get some traction. Every time I remove the posts they flag, I just get 5 more flagged. Maybe we could post the petition here to try and help makers?

It’s an early season for them here in southwestern Pa. There were a few that were already too old unfortunately. And yeah the turf war thing is real! Had to duck a few passerby’s today 😅

Fillet, Japanese sweet potato, and freshly foraged morel mushrooms. Pretty tasty!