Recent content by Tim Rowland

a few to add... Sheffcut steel with coffee etch, curly koa Sheffcut steel with nickel silver and sambar stag. Sheffcut steel with bacote ferrule, cocobolo base

Depends on how often it's washed. I typically recondition every 4 to 6 months on my cherry end grain board.

compression lock on top is awesome, you have to pinch the sides keeping your digits out of that thin ass blades path. Practice.

Western handle paring, or wa handled petty? lets create an experiment.

Like most have said it is a big majority of folding and handmade fixed blade (tactical/hunting/edc) knives and a smaller majority of makers who focus on kitchen cutlery. But there has been steady growth each year of culinary blades. I will be there setup at table 14V in the main room. Stop by...

I'm inclined to agree. I would not have wanted it during my time in the kitchen for an all day user but perhaps on a filet knife or boning knife that only gets used for shorter periods of time of prep. that said, I am always up for an experiment. currently if I want grippy g-10, I just finish...

my spyderco rep has told me that in the para line their s35vn and s45vn are being targeted for 61rc. @panda as for peel-ply textured g-10 on a western handled kitchen knife.........I'll throw one in a batch of our in house knives in the next few weeks and see how it feels.

I personally don't use on cutting boards as I personally prefer a mix of extra virgin coconut oil, beeswax, and limonene. Handles yes. I use food grade ingredients in my handle mixture of oils/waxes that does include pure tung oil and lab grade limonene (pure citrus oil extracts)

Hey Shaun, I would recommend the 967 of you grind with high pressure only. The 984f is still an amazing belt for low pressure grinding...do not change your grinding style to suit the belt, change the belt to suit your grinding style. Happy spark making, - Tim

Could be a combination of factors at play here. My first inclination is the wrong ceramic abrasives. I use a decent amount of Sheffcut and usually heat treatment for my blades is 63/64rc. For the major stock removal my belt progression is 3m cubitron 967 belts in 36g then 60g as the 967 series...

Another tip of the hat to g-flex...I have used it on over 1000 knives. It is the industry standard for a reason.

I remember that one. I believe 2018 or 2019. Buckeye burl, white g-10 and copper for the spacers. The concave pinch cutout I used to do a lot years ago. Here you go....

Most of my preferred knives to use are in the $400 to $600 range. I only own a handful over $1k and they get used but not regularly.

Whipped parsnips with brown butter, lemon thyme, Aleppo chile, and coriander.

first knife of the new year was a drop point hunter for a buddy of mine who owns a cigar shop so he wanted the handle to loosely resemble a cigar. blade is 8670 carbon, handle wood is camphor burl, spacers are g-10 and yellow stabilized mammoth molar.