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Dude, you are literally grinding all day everyday. I am seriously impressed with your continued production at such high quality. Nice work on this piece, that taper is something else.

I’ve used a pretty basic set up for the past 15 years, so maybe not the most experienced user out there. But the work @MSicardCutlery puts out is incredible. You won’t regret it for a second. Beyond happy with the gyuto he did for me. I can’t wait for the others to come in!

Thank you! It’s not big, but well equipped and gets the job done!

My wife wanted to have her coworkers over for a bbq. So I got to have some fun! Decided on Texas style brisket and crispy pork belly (first time making it) on my offset. And halal chicken and leg of lamb on the drum smoker. Rounded out the menu with creamed corn, green beans, and Spanish rice...

Recently decided to upgrade my collection and these are the first two. First is a magnacut gyuto that im just breaking in now. Made by @MSicardCutlery and it’s such a pleasure to use! It’s light, nimble, but feels surprisingly substantial in the hand. It’s easily less than half the weight of...

If I hadn’t just purchased one of your other guytos I’d be all over those! Nice work, the leopard wood and walnut are a nice combo for the handle

I’m new here, but figured I should join in on ARM. So I picked up a shi ba zuo 8 inch cleaver on Amazon to give it a try. Figured it was worth a try since people seem to love the rectangles so much. Figure potatoes and cabbage on St. Patty’s Day wasn’t a bad time to start!

Agree that they are not ground thin. My technique probably could use some work. But it’s not the worst. I think there has to be something to the heat treat.

Thanks for the advice. Custom is gonna be awhile! Starting off easy…

Thank you! I’ll check this out

Haha I may have seen his name come up once or twice on the site!

Thanks!

Finger’s crossed I’m the same!

A good mix of protein and veg. I’m American and like to bbq. So lots of protein! I use only wood and plastic cutting boards. My sharpening skills are definitely not at expert level yet. So that could be part of the problem. I just got some angle guides from wedgek which have upped my game...

Awesome thank you!

That’s good to hear! I basically use carbon steel and cast iron pans exclusively these days.

Thats great to hear. I like the idea of custom knives. And most of the makers I’ve seen work with high carbon steels. I haven’t come across many making stainless knives, thought I’m sure they are out there. The one I have is 52100 monosteel. I’ve only had it a couple weeks, but the edge has...

Hrmm. I’ll keep that in mind. Mine are VG10. From what I understand VG-max is a bit of a step up. Not sure why mine chip so much. I don’t cut on anything but a wooden or plastic board. But I did catch my wife cutting on a ceramic plate once.l!! We had a talk about that. It hasn’t happened since

Good to know. I definitely don’t leave them sitting out for any length of time. I’ve had carbon steel pans for years know. So was hoping it was along those lines

Good afternoon all! I’m dipping my toes into the carbon world. I have a stainless clad shun set that I’ve used for years. But they loose their edge quickly and they chip all the time. I’m only an amateur home cook, but cook nearly every day, so they see plenty of use. My plan is to ultimately...