Search found 507 matches

by milkbaby
Thu Feb 14, 2019 8:40 pm
Forum: Red Rock Tools
Topic: Recent pieces
Replies: 1
Views: 34

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: 436

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: 5
Views: 224

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: 11
Views: 340

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: FS: Hazenberg 195mm Chef
Replies: 10
Views: 478

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: 1260

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: 9
Views: 346

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: 35
Views: 1304

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 ...
by milkbaby
Mon Jan 21, 2019 7:51 pm
Forum: Sharpening Advice
Topic: Strop or ceramic steel?
Replies: 16
Views: 398

Re: Strop or ceramic steel?

Busy working professional in a kitchen? The ceramic rod will work fast with a swipe or two and should fit in your knife bag.

Just an enthusiastic home user? Easy to strop on newspaper or leather. This is me and while I have a ceramic rod, I only use it when cooking away from home if I bring a knife.
by milkbaby
Mon Jan 21, 2019 5:42 pm
Forum: General Discussion
Topic: Unicorns!!
Replies: 18
Views: 536

Re: Unicorns!!

The knives I reach for the most often are chef's knives and gyutos, and while I like all lengths from mini-chef's to larger, say 150 mm to 270 mm blade length, I feel around 220 to 260 mm is the Goldilocks length for me. So that is the first criteria for me. Secondly, I really enjoy using a beautifu...
by milkbaby
Mon Jan 21, 2019 11:05 am
Forum: Carter Hopkins
Topic: Recent Work
Replies: 294
Views: 22513

Re: Recent Work

That handle from last year is gorgeous. If these turn out half as good, they will be beautiful...
by milkbaby
Wed Jan 16, 2019 12:00 pm
Forum: Doberman Forge
Topic: Just finished a little Vest Bowie
Replies: 3
Views: 129

Re: Just finished a little Vest Bowie

Wow, that is SWEET.
by milkbaby
Wed Jan 16, 2019 11:59 am
Forum: General Discussion
Topic: How do you decide between 210 and 240mm gyutos?
Replies: 47
Views: 1260

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

I use everything from 160 to 255 mm. Mostly depends on what I'm cutting and which cutting board I chose to use. I have 4 different size wood cutting boards. :D
by milkbaby
Tue Jan 15, 2019 8:55 pm
Forum: Photos
Topic: Stormbringer gyuto
Replies: 5
Views: 371

Stormbringer gyuto

Technically, I'm not finished with this knife; the handle still needs the very final oil and waxing and the blade needs final sharpening. But I was pretty excited about how it's turned out. I don't usually name my knives, but I was sharing a dark poorly lit work-in-progress pic on my social media an...
by milkbaby
Mon Oct 22, 2018 10:06 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 2103
Views: 90923

Re: Show us your new knife!

Marc4pt0 wrote:
Sun Oct 21, 2018 2:41 pm
The 2 masters together:
Image
I can't tell for sure, but assuming the top is a Bill Burke? Both quite lovely... Totally dig them!
by milkbaby
Fri Sep 21, 2018 6:28 pm
Forum: General Discussion
Topic: Help Steve and I with a western nakiri design
Replies: 39
Views: 1679

Re: Help Steve and I with a western nakiri design

I think Don Hanson III used to have W2 available from 3/4" to 2"+ diameter, but obviously Steve can tell you specifically what stock he was working with. Forging out 2" diameter rod by hand sounds like fun! :)
by milkbaby
Mon Sep 10, 2018 8:30 pm
Forum: Photos
Topic: Santoku wedding gift I made
Replies: 12
Views: 689

Re: Santoku wedding gift I made

Thanks y'all for the kind words! I was very happy to be done and that it came out better than I expected after some issues with the heat treat and delays. To answer Ben's questions, it takes me quite a while to finish a knife as I usually only have spare time to make knives on the weekends. The only...
by milkbaby
Sun Sep 09, 2018 1:58 pm
Forum: Sharpening Advice
Topic: Here's what I have. Where do I start?
Replies: 25
Views: 1051

Re: Here's what I have. Where do I start?

Sharpie the edge and do one or two strokes and check it, one or two strokes and check it. Add more sharpie as needed to keep seeing what your doing. And hey, just keep at it, you'll get there! This is great advice, worth repeating! Sharpening is basically rubbing away metal from the knife until you...
by milkbaby
Sun Sep 09, 2018 10:25 am
Forum: Photos
Topic: Santoku wedding gift I made
Replies: 12
Views: 689

Santoku wedding gift I made

Friends of mine have a kid getting hitched next week and asked if I could make a kitchen knife for one of the wedding gifts they're giving the soon-to-be-newlyweds. Just put the finishing touches on it barely in time for them to take it with them to where the wedding's gonna be. Didn't have time to ...
by milkbaby
Fri Sep 07, 2018 12:24 pm
Forum: General Discussion
Topic: Thermoworks Thermapen Flash Sale - 20% off
Replies: 5
Views: 259

Re: Thermoworks Thermapen Flash Sale - 20% off

Great deal, if I didn't already have a Thermopop, I'd spring for the Thermapen.