It'll buff out lol.
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This has been happening to me with my last few knives
Same! I went from never having tipped a knife to 2 in 3 monthsThis has been happening to me with my last few knives
BillHanna
Gotta get ready for ARM
I’ve never had that problem.
[rectanglegangb*tch]
[rectanglegangb*tch]
I like thin tips, they don’t like me apparently
Oooof my bidinger A2 had the exact same thing happen to it. Was cutting and the tip grazed a nearby cast iron pan while I was scooting stuff off the board. Hard steel and insane distal taper does not a durable tip make. Good news is his distal is so strong that you’re still left with a plenty thin tip !
Definitely. It's pretty cool to see them push these steels as well, love the nail flexing edge. Plenty of thinness left at the tip.
Hey Culinary Warriors!
Do you find yourself breaking tips? Do those delicate pointy little ends sometimes get you down? Maybe you don't knock them off but even worse, bend them and then have to either deal with flimsy tips or just suck it up and grind them away.
The tip. Just the tip. Amiright?
Well, we've got great news Kitchen Samurai!
It's time to GRO. The Global Rectangle Organization understands you and welcomes you.
Break those pointy tip shackles and join the literal trillions of people and other beings who have already discovered the wonders of the no-point knife. Become a Rectangler today and be embraced by a welcoming community.
Our next event is just weeks away so don't miss out! No subscription required and we'll never ask for your personal information. Well, unless you have sock and knife pics and a monthly subscription service... Uh hum... I mean...
Rectanglers tip wait staff, not knives!
Join us for All Rectangle March (ARM) 2024. We can't wait to have you!
https://www.kitchenknifeforums.com/threads/all-rectangle-march.63694/
The board of GRO, the founders and members of ARM and all associated organizations are not responsible for any claims expressed or implied in any promotional posts. Any statements that pointy knives suck and are for sissy sheep followers are unproven and offered as third-party opinions only. Kitchen Samurai and home cooks should choose their knives based on their own preferences but should also know that not choosing a rectangle may subject them to certain judgement and scrutiny.
Do you find yourself breaking tips? Do those delicate pointy little ends sometimes get you down? Maybe you don't knock them off but even worse, bend them and then have to either deal with flimsy tips or just suck it up and grind them away.
The tip. Just the tip. Amiright?
Well, we've got great news Kitchen Samurai!
It's time to GRO. The Global Rectangle Organization understands you and welcomes you.
Break those pointy tip shackles and join the literal trillions of people and other beings who have already discovered the wonders of the no-point knife. Become a Rectangler today and be embraced by a welcoming community.
Our next event is just weeks away so don't miss out! No subscription required and we'll never ask for your personal information. Well, unless you have sock and knife pics and a monthly subscription service... Uh hum... I mean...
Rectanglers tip wait staff, not knives!
Join us for All Rectangle March (ARM) 2024. We can't wait to have you!
https://www.kitchenknifeforums.com/threads/all-rectangle-march.63694/
The board of GRO, the founders and members of ARM and all associated organizations are not responsible for any claims expressed or implied in any promotional posts. Any statements that pointy knives suck and are for sissy sheep followers are unproven and offered as third-party opinions only. Kitchen Samurai and home cooks should choose their knives based on their own preferences but should also know that not choosing a rectangle may subject them to certain judgement and scrutiny.
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tostadas
Hobbyist / Craftsman
I've tipped a cleaver before after going too aggressive with thinning in combo with banging it against the sink. However, even after tipped, it was still just as cleaver...maybe 2% more nakiri.
A Tsunehisa 210mm with aogami super steel in the core, according to the person I bought it from. The handle is from BladesKnivesandStuff ... but it was already attached when I purchased it.
Took a couple of pictures since I considered offering it up for a trade, but then I realized I didn't really want the other knife that was offered. I think I'm satiesfied at the moment. Weird feeling.
Took a couple of pictures since I considered offering it up for a trade, but then I realized I didn't really want the other knife that was offered. I think I'm satiesfied at the moment. Weird feeling.
Who is this!!!
Sheepersbuilt
We have a winner here. Absolutely outstanding.
Freshly thinned and polished Raquin.
tostadas
Hobbyist / Craftsman
One of the two @Knot Handcrafted mini cleavers finished up, going to be for my brother. Ended up doing a full spa treatment with spine/choil, dialed in the profile and light thinning BTE (to be fair, I purposely asked for a little more substantial to allow for adjustment), brushed refinish, and a cute little burnt oak mono to top it off.
The grind up the blade on these are great thin midweight. Really happy with how it turned out, and I think my brother is gonna be stoked.
185x75mm, 256g AEB-L
The grind up the blade on these are great thin midweight. Really happy with how it turned out, and I think my brother is gonna be stoked.
185x75mm, 256g AEB-L
Well done, it looks great with the handle fitted. I am sure you brother will be very happy with it.
tostadas
Hobbyist / Craftsman
Many thanks Michael. It came out just the way I wanted. Can't wait to finish up the remaining one for myself.
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Halcyon Forge, 230mm feather dammy. Possibly the most beautiful knife I've ever held, pictures don't entirely do it justice. The performance is lovely as well.
CLICK TO WATCH VIDEO
Per Joe:
CLICK TO WATCH VIDEO
Per Joe:
Attachments
Something I made but haven’t tested, actually haven’t sharpened yet lol. A203E clad Blue No. 2, Full tang, walnut, G10 liners, corby bolts. Really happy with the outcome and balance is right at the emblem right in the pinch. 9” blade.
tostadas
Hobbyist / Craftsman
Nigara Ginsan workhorse. 230x50, 257g. Polished bevels, spine, and choil, and custom spalted maple burl mono handle.
That is just stunning work. The finish is sexy as hell and the overall package just works.
Takada family shot.
When my wife asks me again about why I HAVE TO buy both Japanese and Western knives
We had Super Bowl sunday homemade pizza party and my Mazaki/Nigara/Nihei/?? pizza cutter got chipped. Extra iron in the diet all ok? Toss the pizza? 
BillHanna
Gotta get ready for ARM
Nah. Treat it like a King cake.
Pretty sure we(my poor wife) already ate it. 
