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I am sure you will love the tw-90. Are you going to make some blades from scratch or make repairs and modifications. I know you will find the horizontal mode of the tw-90 useful. David

I have used my kmg for a few years It is a tank and can do almost anything with attachments like small wheel. get a 3 phase 2-3 hp tefc motor on ebay and the ac drive on one of the web sites. Also get the steel base to mount motor. The tw is a better more versatile machine but the Kmg is...

Well thanks everyone for your thoughts. It was an interesting point about the cutting boards size. Probably a short 240mm or long 210mm is right for me. I knew 240mm sets the gold standard here and I was really surprised to hear so many of you pretty happy with your 210mm. Now is a western...

I know a 240mm Gyuto is more efficient and in some ways easier than a 210mm, but would you still suggest a 240mm for a home cook that usually cooks for just two people. Maybe a 225mm has some merit. What do you think? - this is for cooks but without crazy knife skills. Thanks for your...

Oh boy, I have much to learn and consider. Thanks everyone for your comments. I read the assymetry post started by Dave and I have looked at many edge up shots to view the grind. I think a vacation to Venice Beach is in order to talk with Jon, maybe a tour to some makers. David

Thanks Eamon, really good to know. I am so interested in the nuances of grinds and profiles but I don't have access to many Japanese style knives. I have a Japanese friend with a few from Japan that she showed me, they were mostly petty size. One of them had an interesting 1/16 x 1/16 bar...

Do you like the center of the edge to fall directly below center of the spine or on a right handed gyuto (70/30 edge angle - left 6.5,right 15 degrees for example) would you rather allow for more right side convexity and have the edge left of center. I have tried a little variation and I am...

I was just wondering what the current government policies are with non stainless knives (carbon) in restaurants and whether health inspectors care.

I decided to go with 3.5" sheepsfoot. The birds beak looks nice also. I will have to try that messermeister peeler also. Thanks again. David

Great ideas everyone, keep it up. Rodrique is so beautiful. Messermeister - didn't know that would work! I thought some might say a petty. David

Besides making some knives I grow peaches, and we peel a lot of peaches every year. I was just wondering what knife design you would recommend for peeling peaches with a picture or drawing if possible and the type of handle you like.

Yeah "carbon steel" I guess was named that meaning that there is enough carbon in the steel to harden the steel. Once you get to about .8 % carbon, the carbon is not helping the hardening as I understand it. I guess this was before stainless steels were invented since stainless steels for...

I don't really understand why the chromium in some stainless steels allow such fine grain, such as 13c26 and AEB-L. I believe these are fine grain, somewhat similar to the carbon steels we use like o1, 52100, 1095, 1084, W1, W1, White and Blue. I think they are more difficult to harden to 62+...

Thanks Pierre, My time isn't to valuable so I often make things or repair things. I don't need one right now but I would like one in a year or so.

The blade shape on most Kramers is so different from a gyuto I find it interesting so much love on a Japanese Knife oriented forum. I read once that someone came in to his shop and advised him to shape it like a certain sail boat, I assume the sail. Can the Kramer owners give any idea what...

Really beautiful. You could do a fun pass-around. :bliss:

Is it pretty much a light box with a lid and timer? I wonder if it would be easy to make? I made my own etcher and it works great.

I guess when you say carbon steels you are looking at non stainless steels, is that right? Most people want a steel that can get rather hard and has fine grain to make for ease of sharpening, very sharp edge and edge holding abilities. Steels like 1084, 1095, W1, W2, 52100 and 01 are popular...

As far as I know these are hand made knives with a hand done in forge heat treat with cooling and tempering by master craftsman. The hardness is not typically tested. Correct me if I am wrong. The point that these hard HRC knives are made this way on purpose is most likely valid. It is...

Yeah the edge is chipping more than rolling but I will study it more, maybe I can take a couple pics. Maybe my wife is harder on them then I think. A bit of a mystery.