Recent content by JayS20

Hey @BrokenChef congrats dude, super happy for you. Since they named you there should be no problem and you will get an email. The stuff with the invoice is for the not named guys who paid via credit card as far as I understood. They will get contacted via invoice. E-mail was...

There are two things which an S-grind can impact 1. reduce drag and stiction, so a smoother cutter 2. food release, reduce sticking A near perfect convex grind is really hard to execute. There are some people who do really good convex grinds. But even though their convex grinds are top notch...

So sexy the choil got pixeled😮

8,5% custom duties only start over 150€, so it will only be 19%+postage fees.. But in general there should be no custom duties since Germany has a treaty (Freihandelsabkommen) wit Japan. But Japanese have to declare it correctly which often times doesn't happen. So you pay Vat 19% and postage...

You are right that the 1922 which is a pretty good knife but also no longer too cheap, and quality control could be better with the handles, is less bad in that regard bu for me it still stands. Would have to lie saying I totally remember how the Lignum 3 cuts and sticks. Definitely held one in...

Curious what makes you hesitant towards the Culilux? It's better than the Kanetsune although didn't have the VG10 yet. Misonos are heavily asymmetric grinds with way too much convexity at the edge, definitely needs thinning. After that they are solid performers. Up to 200€ you can get quite...

Price drop 595€

You just buy tickets and if you are lucky you are getting picked for one specific knife of the 20 available, so you can't choose which one you like best should you win one. You scroll down and then you have a number, starting at 1 with how many tickets you wanna buy. Next to it "in den...

Hey, some knife makers from German speaking countries came together for a good cause and each one involved made a kitchen knife pretty close in specs, around 220mm. All in all it's 20 knife makers including household name likes @KAMON Knives, @martinhuber, Tobias Hangler... But all are pretty...

Yeah, looking really good. All clean, playing with facets while not looking uncomfortable. Good job

That's the mildest and weakest one, takes the longest so I no longer do that. Imo wine cork is the way to go. No scratches, you can exert some pressure and you won't ruin any sponges or the like. Also can cut off for a fresh new surface.

BKF is Oxalic acid, helps getting rid of Patina. Careful with KU finishes. Also if you let it sit on the blade too long it gets quite reactive. Flitz is a polishing paste. Will polish the blade slightly but for stubborn patina often times works better, no deep scratches or so. Not the best for...

and then they don't

I fail to see how he was harassing the guy. New guy asked a question, a strange one at that since Ashy provided all info, his measurements and original retailer's link. Jedy asked what else he would like to know out of curiousity. Newer guy asked more specifically How should someone know this...

240, 270, 300 depends on how oversized they are like Shehan's