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Maybe Shiraki will appreciate this one too.

Here is my first contribution to this thread, well used spatula. ;P

I think it was 1.5" inches, around there. If you nick the tang, it'll give good purchase for epoxy ;)

I have used a torch and hacksaw in the past. The torch (and a scraper) can make quick work of it it, but it will make a lot of fumes, maybe do it outside, or with an exhaust. A hacksaw can scratch up the tang, but it is 'less' messy and less dangerous in my experience. Here is a pic of...

I have used two Messermeisters, a boning knife, and the park plaza carbon. The boning knife (I think the elite?) Was nice, if the handle a bit small, but it was finished nicely. I've been enjoying the plaza carbon a lot, especially the blade shape, but for me it was a lot better after removing...

Well thanks for all the advice, I'll have to give the spider a try, though it seems like it might be awkward. I tried the hopper again, and after mangling it into a better shape it seems to work better. About the tongs, I've been using ISI pro tongs. I think discussion on tongs would be...

Yeah, I do use gloves, but it does go through as you say. Maybe thicker gloves would help.

Hey all, I just wanted to know if anyone has a good method/tool to portion fries. I'm using tongs 12" tongs which are kind of annoying... Hands are great except for the burning... And I've tried a fry hopper which I haven't had much luck with. Thanks for any advice anyone may have...

Thanks for help folks, I give him a hand cleaning it up. It'll be his first large carbon steel knife, so I hope he enjoys it. The guy moved somewhere near Barbados or something like that.

Howdy KKF, My brother found this gyuto at his work; a coworker abandoned it. I know it's dirty in the pic, but the marker's mark is clear. Thanks for the help!

I have to say, I purchased a CCk 1103 (freakin' Beast) from an online retailer a few months back. Oddly enough, it had a bent corner on the same spot, though was packaged well. I just eased it with a diamond file.

Yeah, I use a benriner myself, but I figured it would be good for a quick laugh.

Yeah, the Carters sure look nice! So I take it that sujis height are the major factor in the design that aids in slicing then. I see now.

Hey there KKF, I was browsing youtube, and came across this vid from a guy called John Heisz. He goes through a build of mandolin, and I keep wondering, what's the blade gonna be? At about the three minute mark, he installs the blade. seems to cut darn well too.. I hope this is the right...

So spoiledbroth, what's your preffered length fora gyuto then? I suppose the shorter blade allwos you to get closer with the protiens... Commonly at work we clean racks of lamb with gyutos on the line. It's still a little fumbly for me. Are sujis as assymetrical as gyutos commonly or...

Hey there KKF, A question has been on my mind as of late, and I figured it is about time I asked. Is there much of a performance difference from a good sujihiki and good gyuto? I'm aware of the obvious height difference, but the geometries must be similar, correct? I'd imagine it must...

Beautiful job CPD! It's absolutely stunning!

It's a winco Forged chef knife. I bought a 270mm a while ago, and I reprofiled it too. :P Wanted to try a different style of blade shape, and for 16$, an angle grinder, and sometime on a stone, and out came a new knife. Will post pictures soon..

Well, there's Emoleur in Montreal, but that's all I know for knife shops. As I said, I've used various sizes, and I just grew fond of using 300mm. I've grown accustomed to it... I'll be sure to read up on the asymmetrical bevels before I make the purchase. How did you force a patina, tjangula...

Well, I think the Misono is the winner then! Once I get my paycheck, I think I'll get it. :) 360mm is quite a lot of knife! Any reason you want that size? the 360mm Sab I have is simply too heavy to use regularly, but, I'd imagine that a Misono in the same size is probably half the weight.. it's...