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Can anyone lead me in the right direction as to some steps and pointers for rounding the spine of a knife.

Just wondering if there are any food truck owners out there. I am out in Hawaii and thinking about taking the plunge and investing in a truck to start doing my own thing. I would love to chat and pick your brains about the postives and negatives of owning one as well as who you got your truck...

Just a quick question regarding rounding of the spine of a knife. What are some simple and effective ways of doing this at home? I do not have a full machine shop, but basic tools and equipment. Thanks for any suggestions.

Thinking about adding a 270mm Shigefusa yanagi to the stable of work knives and just wanting to get feedback to see if this knifemaker lives up to all the hype. Or do you think there are others out there in the same price range that are of better quality? Any information is gladly appreciated.

Just wondering how many of you have purchased a knife based purely on looks. What percentage does the asthetics of the blade and how it looks in your hand play in to your decision to purchase a new knife. I know how easy it is to get caught up on steel types, grinds, heat treatment, etc, etc...

Just curious if anyone can provide me with some information regarding what the characteristics of "Silver" steel might be that is used by Konosuke. I have read that it provides stain/rust resistance but haven't been able to find information about ability to hold an edge and ease of sharpening...

Aloha Stefan, Great to see another Hawaiian on the forum site. I have enjoyed viewing your beautiful handles and will probably be contacting you in the future to get some information. Thanks for all of your pictures.

Aloha Everyone... Great to see another awesome forum for us knife nuts!! These venues provide so much information and I cant wait to start searching all of the interesting posts. Cookin808