Chefknivestogo Forums

Oh dang. We forgot the tip of taping the tang to the depth you want. I bet that's happened to almost everyone on their first install. Looks good though. BTW my cleanup trick for smoothing out the glue is to torch a spatula a little bit and the wipe/scrape/press it around the tang hole until it looks...

I usually tape up my handle and blade for easy cleanup anyone have tips for this?
One thing I have noticed is that some tapes can lighten kurouchi. Maybe obvious if you think about it, but good to be aware of.

Watch out for a wire edge (burr) on those softer steels also, especially with edge trailing strokes. Try running the edge along a cork maybe, then a few more passes on the stone to finish.

At least it's not Hunts.

Fighting words.

Since we're on the subject, has anyone found it necessary or worth it to make a jig to get the install straight on the first try?
I've had to redo an install a couple times after realizing it was tilted or crooked.. If there's any tips and tricks for this I think would be helpful too.

Wifey and I were driving past loaf lounge yesterday afternoon. Decided to stop in for a loaf but they were sold out of everything.. Ah well.. Another time maybe.

I used beeswax for my Shibata and it held for a while, but it did come loose eventually. I believe much of the problem was that it was not a tight fit from the tang to the handle opening, and eventually the wax got compressed enough to come loose. It did not get loose enough to come out of the handl...

Update contd. Next I pulled out a Shapton M5 12k stone gifted to me by a friend. It has some wicked gouge marks that suggest an otherwise undocumented encounter with great frustration. It gave a streakier finish than the preceding Chosera, even after I’d cleaned it as well as I could. So I pulled o...

Well, I certainly can’t claim any of the credit on this one. That’s how it came. I had had my eye on the “big daddy slicer” a while back and was disappointed that they weren’t being offered anymore. I have use for a nice long sujihiki, but not enough to justify spending a ton of money. Mark and Sue ...

Leaf spring I think

Got this in Nov. Thanks to Mark and Sue for special ordering this 365mm for me.
Daovua

That's the same knife.
Cktg lists them as sg2 and r2, and that they're basically the same steel.

I've had some recent adventures in brittle-making. Not baking per se, it's a component in a cookie recipe with which I'm absolutely in love, so I've been making it fairly regularly lately. It's interesting to me, especially when using only sugar (no corn syrup), how many ways this seemingly simple ...

That knife is superb imo. I have the slightly different battleship and use it every day. If I did it again I think I'd prefer the bunka. (I have used both).

Here’s the current line up. 270 Mazaki, 270 Hiromoto, and 240 Anryu are off getting some work done but it’s just as well, they wouldn’t fit on this little table anyway :lol: 2F679282-4B2F-4238-822C-E88B36B02B21.jpeg What's top right? The Bunka? Wow. Page 1, you got me to look through 37 pages of kn...

Japanese pronunciation is (compared to English) remarkably uniform. The biggest source of error is likely converting from the romanization to the original kana (japanese alphabet) spelling. Try using the "Listen" button in translate.google.com, eg https://translate.google.com/?sl=ja&t...

I wouldn't be surprised if UPS is running slow or if cktg needed to shut the doors due to the extreme weather this past week.
I just checked, the wind chill is -22*F in Madison right now.

Some will say yes, some will say no. It really depends on how you use it and what you're cutting. The Konosuke is a bit thinner and slightly shorter and as a result, it weighs about an ounce less. But with that said, if you're replacing a 210 gyuto with a 210 gyuto and Anryu knives are no slouches, ...