Hockey3081
Senior Member
Nico Nicolaides helping to pseudo-supreme some clementines for my kiddo. Love the wood on the handle (I know this is not proper technique but it’s quick and I eat/suck the juice out of the scraps)
That’s a good one!N(to me)KD courtesy of @Jbpruner
Andrei (Marko) Tsourkan 220 mm in 52100
Me and monosteel are having a moment
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Until you see THAT ONE KNIFE .
If you just want it to look more presentable again and aren’t bothered about doing a full stone polish, sandpaper would be the quickest way to get to that result.Removed the chip in my Yoake. I decided to do a bit of thinning (just a little, I thought), then I started chasing high/low spots. Now it looks a bit messy. Between the highs and lows and weird uneven cladding. If I go back through my stone progression will this look better?
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If you just want it to look more presentable again and aren’t bothered about doing a full stone polish, sandpaper would be the quickest way to get to that result.
On the other hand, if you specifically want to do it all with benchstones for the practice, then yeah you will want to drop right down to a coarse grit.I was about to say this.
Removed the chip in my Yoake. I decided to do a bit of thinning (just a little, I thought), then I started chasing high/low spots. Now it looks a bit messy. Between the highs and lows and weird uneven cladding. If I go back through my stone progression will this look better?
View attachment 311695
If you just want it to look more presentable again and aren’t bothered about doing a full stone polish, sandpaper would be the quickest way to get to that result.
I hear ya, buddy! And what’s nicer than cutting in half a hard boiled egg with a 260!
Everything about that Joel Black is just perfection
Cutting a peeled hard-boiled …I hear ya, buddy! And what’s nicer than cutting in half a hard boiled egg with a 260!
That handle is so reminiscent of a dry aged piece of meat… the bottom looks like the meat and everything above it all looks like levels of pellicleCleaning and portioning a whole slab of Dry Age RibeyeView attachment 311682
Very interesting. Definitely assumed it was intentional, I’ll read into it moreIt’s intentional - I’m using a technique called rust bluing to restore the KU as part of a full refresh of this blade before it enters service for myself. Alternating cycles of forced rust and boiling create a very durable black oxide finish on areas where the KU has worn over time. Much much better results than a nasty bluing chemical solution
It's still March!Man I love this knife!
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I use this thing all the time. It serves duty for me as something of a utility knife. From breaking down poultry to quick citrus cuts to opening food packaging, this knife handles all those smaller and finer tasks.
Kawatsu 120mm Funayuki.
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