I've been facinated by sharp tools for the most part of my life.
The last few years kitchen knives in particular. It makes more sense to me, putting a razors edge on a kitchen knife than on a splitting maul for example.
I have a small collection of mainly larger kitchen knives like gyutos, chinese cleavers, western chef knives, santokus, nakiris etc.
I just started to modify some of my knives with custom handles and hope to start working on the grinds when my 2x72 belt sander comes in.
And to be honest start to make my own kitchen knives any time soon.
Hope to learn a lot on this forum about knives in general, grinds, steels and handle materials.
Kind regards
Stefaan
The last few years kitchen knives in particular. It makes more sense to me, putting a razors edge on a kitchen knife than on a splitting maul for example.
I have a small collection of mainly larger kitchen knives like gyutos, chinese cleavers, western chef knives, santokus, nakiris etc.
I just started to modify some of my knives with custom handles and hope to start working on the grinds when my 2x72 belt sander comes in.
And to be honest start to make my own kitchen knives any time soon.
Hope to learn a lot on this forum about knives in general, grinds, steels and handle materials.
Kind regards
Stefaan
