All in good timeYou still haven’t put a handle on it yet?
Send it over to me to give it the love it deserves
, works great without the handle too, the tang is huge. Feel free to shoot some ideas for the handle 
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- Thread starter HumbleHomeCook
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, works great without the handle too, the tang is huge. Feel free to shoot some ideas for the handle 
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Set of the day:
I have that same Dengjia and was surprised by how much I like it. Busted it all up cutting up turkey carcasses because even though it wasn’t the right tool it was the cheapest thing I had on hand, then spent a couple hours fixing it. It isn’t quite as thin as it was but it’s still fabulous.
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My current service board knife, Sukenari Hap40 210 K-tip. It is a pretty serviceable blade. The spine and stainless cladding are sturdy enough to take a beating. I recently rounded the spine and choil, and put a new comfy handle on it. Stabilized curly oak with a brass nosepiece.
Maybe @RDalman can make you a "special" one?All in good time
tostadas
Hobbyist / Craftsman
This was fun
BillHanna
Gotta get ready for ARM
No video? Rude.
Crappy $30 mono steel beater from a knife shop in Tokyo. Anyone have any clue what it is? Best edge yet with Tsushima slurry on a binsui. Really beginning to enjoy natural stones 
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Damn fine handle work
Thanks Cap! I am flattered!
Which knives are these?
Yeah man! I know we talked about it earlier. I'm (hopefully) a week away from graduation, then I can get back into the shop again...
yanagi and deba is suisin with custom handle, and gyuto is nenox
WiriWiri
Senior Member
Last night‘s lazy supper prep (further pile of greens not pictured). Probably should have used the Takeda, nakiri or cleaver, but the Oul is still newish
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I am sure you will come up with something cool! I have barely had time to do any handle work because ,y job has been so busy. Everyone wants to come out to eat, but no one wants to come out and work in a restaurant.
Preach!
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No one beats the French when it comes to Cheese. No one.
Fair bit of sharpening today. Shown here is my Tsunehisa Ginsan gyuto finishing on a Shapton Glass 2k.
WiriWiri
Senior Member
Sunday was a day of Maz (and a cheeky flash of Blazen)
Forgot to shoot the finished meal - too late and busy eating - but griddled asparagus with asparagus risotto. I added far too much cheese really, but it was darn fine
Forgot to shoot the finished meal - too late and busy eating - but griddled asparagus with asparagus risotto. I added far too much cheese really, but it was darn fine
Man that is a good looking gyuto! I love that handle.
WiriWiri
Senior Member
You’re too kind HHC. No, you really are in this case: this is one of the widely disliked Maz handles with the walnut ferrule. Looks cheap, feels cheap and blocky. It does look mildly better after a thorough soaking in mineral oil admittedly, and i can at least boast that it’s the same handle used on the $2500 Mazaki damascus from the same retaler.
Good gyuto mind - others may have been unlucky wIth thick grinds from the same batch, but this one was a peach to cut with ootb.
About to go to work
Something dense and heavy would be cool. I’m thinking Hornbeam or Olive.All in good time
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Grayswandir
Senior Member
No one beats the French when it comes to Cheese. No one.
I love French cheese, but I think the Italians give the French a good run for their money when it comes to cheese.
Definitely in variety!
