Chefknivestogo Forums

Kerneldrop wrote: ↑Fri Apr 12, 2024 1:00 pm I'll try the Hot Glue. I have a hot air station, heat gun and flame torches...so i can get it done.
I have beeswax as well.
I was trying to think of a way to not use heat...

Your not going to get the knife near hot enough to damage the heat treat if that's a concern.

This may be absolutely silly, but I thought about the expanding insulation foam since it hardens, has glue-like properties and is expanding. Little shot through the needle straw and you're done. I dunno, maybe. I agree with the "absolutely silly" part. That stuff would have the potential ...

...I recently sent off a beloved Konosuke Fujiyama from the Morihiro era in Blue #1....it went to someone I know treasures these blades. To replace it, I got something worthy..... I was thus super excited to see a Tetsujin in Ginsan sharpened by Myojin come up after looking for a few months. It is ...

STPepper9 wrote: ↑Wed Apr 10, 2024 9:54 pm Oh dang. We forgot the tip of taping the tang to the depth you want...

That's how I marked my blade for the proper depth, like you, meant to mention it but forgot to bring that up!

Still turned out nice Joe, good job! Though I never doubted your results would be anything but steller....

An excellent performing knife for a pro setting in SG2/R2. Seems to check all your boxes. Shiro Kamo SG2 Damascus Gyuto 210mm

You can see how close the cladding has gotten to the edge of the knife. Thinning the knife behind the edge will move the cladding line back and expose more core steel and bring that knife back to excellent performance.

Just needs a good thinning to bring it back to life. Many more years left in that knife. I usually do a little thinning with each sharpening, only takes a couple minutes. That keeps the knife near peak performance and prolongs the need for a major thinning later if ever.

...I want to play around with it and practice sharpening that size and profile edge. I have a Wakui 240mm, but that's now a $350 knife. lol I have a Shibata 240mm... so really just looking for a beater to bang on concrete then sharpen, and repeat 100x. I was using a Mercer 10.25" for practice,...

This thread caught my attention. I am about to install my own handle for the first time. A guy at a shop told me not to because he said it is very easy to crack the handle (which I do not believe). That said, it sounds like it happens. When you guys write that cracks result from "not drilling ...

Ocicat wrote: ↑Wed Apr 03, 2024 12:03 am ...Will a cheapo heat gun actually get the tang hot enough?

Yes it will. If you have doubts, you can always heat a piece of metal with that heat gun and touch a glue stick to it and that will answer your question definitively.

I took a shot at making Easter bread (paska version). Was too chicken to fool around with the decorations since I didnt know if it would turn out how I liked it (from eons ago memories of my Gma's version). Most of the recipes were kinda vague about measurements but I took the plunge and make a dou...

Baked another batch of Claire Saffitz's Pull-Apart Sour Cream & Chive rolls to take to our family's Easter gathering later today . . . https://www.ronniesuburban.com/photos/food/homecooking/soucreamchiverolls/sourcreamchiverolls.24.0331.02.basket.jpg A tisket, a tasket . . . :D Now you're just ...

Kerneldrop wrote: ↑Sat Mar 30, 2024 4:52 pm ...where folks mostly go for handles.

https://sugicutlery.com

I shave hot glue and fill the tang hole, doesn't have to be packed in. Heat the tang with your prefered method, torch or heat gun works well. Push the handle on, check for straightness and let cool. The excess glue that pushes back out of the tang hole trims at the handle easy with an xacto knife or...

That is a nice looking knife. It does have the "Silver 3" kanji identifying it as Ginsan steel which is a positive. It is possible that there is some identifying makers kanji on the tang. The box is a universal that is used by many manufacturers and makers but it does have a Sakai City sti...

If you're not in a hurry to buy I would consider waiting awhile and check back now and then. I think you may see some nice knives restock over the summer.

More noodle-inspired stir-fry, this time atop crispy pancit (wheat) . . . https://www.ronniesuburban.com/photos/food/homecooking/stirfrynoodles/stirfrynoodles.24.0327.01.mise.matsubara.jpg Mise En Place & Matsubara Wavy Face Blue #2 Gyuto, 210mm Pancit/noodles, graffiti eggplant, Thai bird eye ...

Your pictures aren't showing up. If there is no kanji or other marks on the blade I can confidently guarantee you that it is not a knife by "Yoshikazu Ikeda."

With the described tasks I go at least 270mm.

I like Shindo better than Kohetsu for the grinds but 240mm would give me pause.

ChefKnivesToGo wrote: ↑Tue Mar 26, 2024 7:08 am Ok, I got them shut down. I’m sure I’ll see them again soon.

Damn...there goes my toolbox.