tostadas
Hobbyist / Craftsman
I prefer the mark on the right side as you have it. Most of my photos are from the right side because it lets me hold the knife in my left hand while taking pic with right.
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It is perfect! That’s the designated spot for your knife on my wall and it has prevented me from getting hurt when I use the outlet on the left which you can’t see in the picture…
That said, I like how Ben puts his maker’s mark on both sides!
I’m sure you’ve said elsewhere, but what are the dimensions on that Okubo gyuto?
256x57
tostadas
Hobbyist / Craftsman
Simple dumpling lunch. I love this shindo 210
great job on the ginger!
My Kagekiyo Nakagawa x Myojin got a new pair of pants today!
The handle is a custom piece I commissioned from @Loong Workz and I couldn't be happier with it.
The handle is a custom piece I commissioned from @Loong Workz and I couldn't be happier with it.
tostadas
Hobbyist / Craftsman
Nice! how is the balance with that new handle?
A little more blade forward than with the stock handle, which is to my preference so I'm happy!
DitmasPork
Senior Member
That Devin is hot!
The tendon part is mostly collagen protein as long as as you skim the fat
It’s amazing soy, ginger, scallion, and star anise braised
A must have (along with shank) in Taiwanese beef noodle soup
NotAddictedYet
I react to your post
Ghosting through some sweet potato with the Eddworks
And trying out the new Joel Black. Cuts beautifully, and a really nice size. Someone should scoop up the one Dave has for sale.
And trying out the new Joel Black. Cuts beautifully, and a really nice size. Someone should scoop up the one Dave has for sale.
Probably the last of these Munetoshi Bloomery I’m going to do for a while since they really seem to trigger the arthritis, but another project done for another KKF member. What’s satisfying/fun about these is how different the end product is from the start, and I can never really predict how the final finish will look based on the etch
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OkayMode
Jiro apologist
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You’ve really opened my eyes to the fact there are more ways to do it than just benchstones, lovely work!
How do you work the core steel whilst keeping the edge protected from whatever abrasives you’re using?
Thanks!!! Sandpaper polishing really is nice for those with ADHD stuck on the hedonic treadmill of wanting more immediate results (ie pretty steel) as opposed to taking time on immaculate geometry.
Fortunately Munetoshi heat treat for this steel is hard enough or the steel is wear resistant enough that it doesn’t really get affected by the muds I use - which also makes it more of a pain to polish it in the first olace
First off, beautiful work, you really brought the banding out. I like it better than Maxim's work, which is excellent in it's own right.
He noted that the Bloomery iron's core steel was similar to Blue 2 in composition, so that isn't surprising about the hardness, and almost seems potentially counterintuitive to the purpose of cladding? Thinking out loud on that.
Out of curiosity, why would a hard blue-like steel make it counterintuitive to cladding? In my mind, cladding is mostly for aesthetics but also makes knives easier to thin and fix bends
I had the discussion on cladding before with @MSicardCutlery - cladding makes the knife easier to fix, easier to thin and also reduces the amount of "expensive" core steel used is how he put it. All very valid points from a knifemaker perspective.
At first I thought you said you do all this whilst having ADHD on a treadmill. I was like, I guess everyone polishes their own way. Lol
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Merion Forge nakiri 192 / 62 / 262.6g in 1.2562 in wrought iron clad with pentagonal handle in stabilized maple and horn ferrule:
I absolutely
this knife!!! 
It literally fell through the butternut squash…
I absolutely
this knife!!! It literally fell through the butternut squash…
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Thick sliced NY strip for Korea BBQ with Rader
Wife also wants dak gomtang so brought out the old Toyama to butcher another bird.
Damn....That is the nicest Rader I've seen.
Stone polished the bevels and gave my Munetoshi a new cedar handle. Already cut great but now it really cuts like butter.
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Could use a diet but I like the length and the shape
This is just about how my wife describes me.
iimi
Well-Known Member
What would you break out for normal gomtang? A bone saw?
lol I only butcher chicken at home…for that, I would probably just ask the butcher to do it or buy pre cuts…I started a separate thread about using deba to break down chicken. I find that I like it more than using my honesuki.
