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I watched some footage of an old gun HT method I thought was pretty neat. They pack the steel in a container with Charcoal and Bone. After packing they place it in furnace, forge or what have you. and heat it to I believe 1200 degrees. Same tempurature as lava from a volcano, nearly at melting...

Hey All, So I'm moving at the end of the month and my computer just crapped out. I really can't afford that kind of purchase right now so I'll have to part with my Yanagi I suppose. I've only used it twice since I have recieved it. It's in the same condition as when I revieved it from pesky...

Going back to Cali, Cali. Ha ha, not really. I'm moving back to Toronto at the end of September, I was wondering if we have forum members here that would like to grab some coffee and talk knives. :knife: I've been considering applying to Tosho for a Part time position if possible, I'll...

Hey guys. I know there are exec chefs and the like on here. so maybe someone could please shed some light. Business is slow, but I am working 21-35 hours a week in the busy season(I normally work 70+ a week regardless). Usually I stand apart from the crowd, but I am in the bare min. as far...

Hey, So I am looking at picking up a low cost 210mm gyuto. It's for line work, so I'm looking for something that can perform but won't kill me if someone messes it up or a tip breaks etc. People here have a thing for just chucking gear into sinks. I sharpen up to 4k and maintain with 2 ceramic...

I've got a 240 Fowler in W2 I purchased from a member on the forum a little while ago. Great knife but it's so close in length to my Yoshihiro that it doesn't see all that much action, So maybe someone else will enjoy it. Still in very good shape, couple sharpening marks from the previous owner...

Hey all. I realize alot of this will be posted in other threads. but I would like to avoid days of searching, it might be good to compile the info in one spot. I have a Tojiro Petty in White #2. I'm looking at taking the back of the face off to make it a "single bevel" as well as a new...

Got my knew blades yesterday and today off of forum members. Fowler 240mm Gyuto W2 tool steel. with a box elder and cocobolo handle. Yoshihiro 270 Hagane Gyuto with saya. Cant wait to see how they perform on the Job. You both know how to pack up a knife! Thanks again P.s. The...

I think every cook should purchase, read, scim or borrow the Flavour Bible. Do you Agree, Disagree? Any particular qualities or gaps?

Hey All! So yesterday the hotel I work for caught on fire. It created enough smoke that it made it rain. From town all I could see was a big black cloud of Doom! It burned for 6 hours. Our fire brigade as well as the one from town did a fantastic job keeping things under control. We only have...

Looking to swap out my german french knives. I enjoy Carbon steels. I'm going to be ordering Pierre's professional series once they are good to go. I'm not in a Massive rush and would like to spend under 300. wa or western handles are both good.

Sorry for the bad Cell pics Fujiwara FKH Suji Shun Classic 8" Graton Tojiro ITK bread knife Global Tourne knife Tojiro Petty Tojiro ITK Damascus Nakiri Ceramic Steel diamant Steel (for German) Grand Prix french Classic French Classic Ikon Santoku Gourmet bread knife...

I have ordered a couple of synthetic stone from CKTG, but would like to try a natural stone for finishing. I was wondering if anyone had any advice, and what also would be the best place to order them from, as I am in Canada. I have heard it is cheaper to ship from Japan, but I have no idea...

I'm not sure If this is where I should be posting this.. What type of knife(s) do you think you want? I'm just starting to get into Carbon Steel Blades. I like the look of Kiritsuke knives. Why is it being purchased? What, if anything, are you replacing? Continuing to develop my knives...

Hey everyone, sorry jumped the gun and posted something. found the forum when researching a knife I had just ordered. I'm just starting to get into carbon steel knives, What is the difference in the final product of a forced or natural patina? How do different food effect look of the patina...