Search found 519 matches

by milkbaby
Thu Jun 06, 2019 12:38 pm
Forum: General Discussion
Topic: Worried about my new knife
Replies: 15
Views: 330

Re: Worried about my new knife

Real instant gratification would be driving the hour and a half to check out and get the goods in person. :)
by milkbaby
Wed Apr 10, 2019 4:22 pm
Forum: Classifieds
Topic: WTS Hiromoto AS custom
Replies: 27
Views: 1069

Re: WTS Hiromoto AS custom

Very beautiful knife that is not being made anymore, well deserving of a good home!

Also IMHO, the core isn't off-centered nor any problem with the cladding. Just appearance due to an asymmetric grind.
by milkbaby
Wed Apr 10, 2019 4:09 pm
Forum: Knife Recommendations
Topic: 210 or 240 Gyuto? Can't decide!
Replies: 44
Views: 1555

Re: 210 or 240 Gyuto? Can't decide!

I only voted 240 because it gives you more blade length for larger stuff like melons and whatnot. I like all sizes from 165 mm to 240 mm, and what I choose is often determined by what I'm cutting and what cutting board I want to use. If I want to use a small board, it's a small knife; large board, l...
by milkbaby
Wed Mar 27, 2019 5:30 pm
Forum: Classifieds
Topic: Carter MS Damascus Custom
Replies: 10
Views: 933

Re: Carter MS Damascus Custom

It's probably beautiful, but this post needs better pics for it to really shine... GLWS
by milkbaby
Wed Mar 27, 2019 5:24 pm
Forum: Doberman Forge
Topic: Damascus Slicer in Olivewood
Replies: 15
Views: 859

Re: Damascus Slicer in Olivewood

Beautiful knife, nice job turning lemons into lemonade! Plus, the dog is super cute too. :)
by milkbaby
Fri Mar 22, 2019 6:23 pm
Forum: General Discussion
Topic: Tigerwood cutting boards
Replies: 11
Views: 382

Re: Tigerwood cutting boards

Isn’t this stuff a bit hard for cutting boards? All of my boards are walnut & cherry, which are 995-1010 on the janka scale…..Tigerwood is beautiful, but it’s at 1850. I found another source that says greater than 2000 Janka (if the wood is an Astronium species, a.k.a. goncalo alves or jobillo)... ...
by milkbaby
Fri Mar 15, 2019 9:08 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: To sheath or not to sheath...
Replies: 9
Views: 398

Re: To sheath or not to sheath...

I do the same exact thing. It's possible the humidity where your knives are stored could be an issue though. I'm in humid Florida, but I have the air conditioning or heater set to a relatively comfortable level year round for my dog. So in the summer it never gets very humid where my knives are. I'm...
by milkbaby
Wed Mar 13, 2019 4:26 pm
Forum: General Discussion
Topic: Can stainless cladding help with reactivity?
Replies: 19
Views: 735

Re: Can stainless cladding help with reactivity?

Not to move away from the op but my Ginga has proven to be more reactive than any other mono white knife I have owned (only three makers, admittedly). On the first use it turned garlic a purple color and left black lines in my onions. Now, this settled down after a few days and it was nowhere as ex...
by milkbaby
Tue Mar 12, 2019 6:29 pm
Forum: General Discussion
Topic: Can stainless cladding help with reactivity?
Replies: 19
Views: 735

Re: Can stainless cladding help with reactivity?

I've found carbon knives with stainless steel cladding still produce a gross smell and leave that taste on the food. I actually find it very noticeable and really gross Overly dramatic given my experience. Everybody has different levels of sensitivity to sensory input. Sometimes drinking glasses wh...
by milkbaby
Sat Mar 09, 2019 8:07 pm
Forum: General Discussion
Topic: Accordian cuts
Replies: 9
Views: 445

Re: Accordian cuts

That adjustment will probably fix your problem. I also prefer to cut skin side up.
by milkbaby
Thu Mar 07, 2019 7:28 pm
Forum: Classifieds
Topic: M. Brock 180mm TALL Petty
Replies: 8
Views: 420

Re: M. Brock 180mm TALL Petty

Maybe calling it a tall petty kept eyes from this? Looks like a 180 mm chef's knife to me, pretty sweet. GLWS
by milkbaby
Thu Feb 14, 2019 8:40 pm
Forum: Red Rock Tools
Topic: Recent pieces
Replies: 2
Views: 232

Re: Recent pieces

Both those damascus integrals look great. I especially like the feather one, looks like you hollowed out the middle of the blade too?

Is the nakiri a mustard patina?
by milkbaby
Mon Feb 11, 2019 10:01 pm
Forum: General Discussion
Topic: Is it bad to want a knife just for looks?
Replies: 29
Views: 782

Re: Is it bad to want a knife just for looks?

Life is too short to use an ugly knife. If you got already got a knife that works great but doesn't tickle your eyes as much and want another, might as well go for looks!

Not sure this theory works as well with respect to wives and husbands tho, be careful. :D
by milkbaby
Mon Feb 04, 2019 6:51 pm
Forum: "Tim Johnson Knives" Handcrafted in Oxford, MA
Topic: 2019 Customs and WIP Stuff
Replies: 20
Views: 1531

Re: 2019 Customs and WIP Stuff

Noiiiice! I totally dig that 250.

Hope your wife is doing a lot better! Healing vibes to her!
by milkbaby
Wed Jan 30, 2019 12:47 pm
Forum: Sharpening Advice
Topic: re-profile with belt sander
Replies: 13
Views: 691

Re: re-profile with belt sander

You can do it, but the heat build up is the biggest issue for an already heat treated knife. Are you planning to reprofile the edge and then thin it on a 1x30? The issue for most 1x30 is the platen is tiny and will heat up quickly yet not dissipate heat quickly. I keep a dunk tank to dunk the blade ...
by milkbaby
Fri Jan 25, 2019 11:10 pm
Forum: Classifieds
Topic: Hazenberg 195mm Chef - SOLD!
Replies: 12
Views: 721

Re: FS: Hazenberg 195mm Chef

That is a beautiful knife, GLWS! I bought a custom set of gyuto and petty from Jelle in 2016 and discussed knives quite a bit with him. He was working in a kitchen, so he has first hand knowledge of kitchen knives unlike some knifemakers who don't. He has definitely refined and progressed since that...
by milkbaby
Wed Jan 23, 2019 11:44 pm
Forum: General Discussion
Topic: How do you decide between 210 and 240mm gyutos?
Replies: 47
Views: 1676

Re: How do you decide between 210 and 240mm gyutos?

Region, smith, type and task all play a role in how I decide to buy a knife and with which size to choose. I think 210 vs 240 is simply too limiting. I don't think I could use one or the other exclusivly and as I have said many times in the past if forced to choose it would be a 165-200mm knife, so...
by milkbaby
Tue Jan 22, 2019 12:45 pm
Forum: General Discussion
Topic: Drop point knife profile and evolving preferences
Replies: 12
Views: 682

Re: Drop point knife profile and evolving preferences

I find that I've done the opposite: There's something about every knife that I like now, and it's just a matter of using a specific knife in the manner that it's best suited to be used. For example, a knife with higher tip and more belly I'd use to rock herbs. Ones that are thicker behind the edge a...
by milkbaby
Mon Jan 21, 2019 10:26 pm
Forum: General Discussion
Topic: What is the right way to season a new wooden board?
Replies: 44
Views: 1873

Re: What is the right way to season a new wooden board?

I've read a few different places that Vodka is good for cleaning and sanitizing in a kitchen environment but have never used it. The wife drinks it before I have a chance. :mrgreen: Have also read about the salt/lemon method too mentiond by Carter. For odors I've read a little peroxide, vinegar or ...