8670 steel with ironwood scales. any thought on shape ..read more

Twisted crushed W's 1080/15N20 ,with a bright orange/black G10 handle and stainless bolster ..read more

52100 / 420SS San Mai with red/black G10 handle ..read more

Greetings, I just ground out 4 x 11" long, Blade is 7" by 3.25" wide kitchen cleavers. I am using 52100. Should I edge quench or fully harden the entire blade? Thanks for your replies... Dennis Paish ..read more

All My boy (age 50) came across some poplar logs here in N. Calif and we’ve milled some gorgeous burly slabs. I’m into wood stabilizing using Cactus Juice and love the process and the results. I get stainless knife blanks from the BIG DOG who sponsors this forum, and I make kitchen cutlery using stabilized wood handles. My question is this : will poplar wood work well for knife handles? It’s very light weight, but that might be just the thing for its intended use. Post pix of your... Read more ..read more

What is everyone's go to finish for waterproofing a wooded kitchen knife handle? I sand to 400 grit and then coat with 4 coats of Waterlox marine sealer mixed 50% with mineral spirits. Then 2 coats of 100% Waterlox marine sealer and resand with 400 grit. Next is 25 coats of CA super glue and then I sand it down to 1500 grit. How does this sound to you? Tell me what you do. Thanks Wallace ..read more

So every nakiri I have seen so far has a pretty universal shape. Pretty much a rectangle, with the front having an angular face where the spine is longer than the edge, and slopes back toward the edge. Does anyone know why this front edge is not simply square with the edge? Does it serve some purpose, or is it just aesthetic? In using one, I can’t imagine how it would make anything “better”, other than how it looks ..read more

I have a recurring problem with the edge of my chef knives after I begin sharpening a finished knife. The bevels are ground, everything else is done, and the edge profile is good and flat near the heel. However, when I finish sharpening and check the edge against my granite slab, I notice that there's a small divot in the edge about two inches from the heel that lifts away causing light to shine through. It's not super apparent, but it's enough to be a problem. It's a pain... Read more ..read more

These days, having a food preservation system is no longer a luxury, it is a necessity. And of course, it doesn't matter whether you own a small or a pretty sizable kitchen. Considering the lake of time, you'd agree that no one wants to go grocery shopping every day, right? So, no wonder the popularity of vacuum sealers keeps surging daily. It presents a guaranteed way to make sure your food is not only safe but also conserves its taste and freshness over an extended period. In a nutshell... Read more ..read more

I have a chef friend/potential client who is designing a honesuki with me, and asked for a 70/30 grind, but I've only made symmetrical secondary bevels before. I understand what he's referring to, but I'm not sure how to start grinding and finally sharpening once the knife is done. Do I scribe a centerline that isn't centered? Is one side more convex? Do I just grind a 17 degree edge more on one side than the other, eyeballing it and then nodding if he asks I accomplished what he asked for... Read more ..read more