Search found 529 matches

by milkbaby
Sun Sep 08, 2019 1:22 am
Forum: Sharpening Advice
Topic: White steel vs. Tomatoes?
Replies: 26
Views: 866

Re: White steel vs. Tomatoes?

This may be applicable: https://knifesteelnerds.com/2019/01/21/ ... retention/

So perhaps a combination of acidic food plus board contact on a simple carbon steel which causes the edge to dull quickly.
by milkbaby
Fri Sep 06, 2019 5:36 pm
Forum: General Discussion
Topic: Raised Lamination Line
Replies: 8
Views: 359

Re: Raised Lamination Line

That picture makes me think it was etched. The carbon steel core turns dark and etches away quicker while the stainless core resists the etch staying bright and not dissolving away as quickly in the acid. That would account for the height difference you can feel with your fingernail.
by milkbaby
Fri Sep 06, 2019 2:02 am
Forum: Customer Product Reviews
Topic: Takeda Classic AS 240
Replies: 5
Views: 277

Re: Takeda Classic AS 240

My Takeda medium gyuto has very similar measurements. I really enjoy it, but I can definitely understand how it can be a polarizing knife. I've said it before, but considering the size of the knife and how light it is, the thing feels like a toy in hand.
by milkbaby
Thu Sep 05, 2019 3:24 pm
Forum: Photos
Topic: Koa Damascus gyuto
Replies: 5
Views: 383

Koa Damascus gyuto

I still have to make a saya for this knife, and I still haven't got good pics of it, but I'm bored so posting the best pics I have right now... :lol: I made this 237 x 47 mm wide bevel gyuto, ladder pattern carbon damascus (billet from Alabama Damascus) with stabilized curly koa and green dyed box e...
by milkbaby
Sun Jul 28, 2019 2:06 am
Forum: Customer Product Reviews
Topic: Takeda Coin
Replies: 5
Views: 2048

Re: Takeda Coin

How was the heat treat and edge retention? :D
by milkbaby
Fri Jul 26, 2019 4:18 am
Forum: General Discussion
Topic: Edge grain cutting technique
Replies: 14
Views: 731

Re: Edge grain cutting technique

Too much overthinking on this thread... I don't make any adjustments for cutting on my end grain, edge grain, or plastic cutting boards. When my knives get dull, then I sharpen them.
by milkbaby
Tue Jul 23, 2019 2:03 am
Forum: General Discussion
Topic: Best Active Japanese blacksmith ?
Replies: 61
Views: 5877

Re: Best Active Japanese blacksmith ?

As Ken and Joe mentioned, the knife comes down to more than just the bladesmith. The bladesmith might not be the person grinding the blade and as such knives forged by one bladesmith but ground by different sharpeners could be very different in performance.
by milkbaby
Wed Jul 17, 2019 6:04 pm
Forum: General Discussion
Topic: Show us your new handle
Replies: 245
Views: 29191

Re: Show us your new handle

I love seeing all these cool handles made with beautiful wood and other materials... I'm not finished with this knife, but it's my first time using curly koa wood. It wasn't a primo piece but dang the wood itself is just so chatoyant and beautiful in the light that I bet even a plain jane piece of k...
by milkbaby
Wed Jul 17, 2019 2:43 pm
Forum: "Tim Johnson Knives" Handcrafted in Oxford, MA
Topic: 2019 Customs and WIP Stuff
Replies: 29
Views: 7943

Re: 2019 Customs and WIP Stuff

Looking good! That stacked bolster and frame handle is pretty cool and looks unique.

I also dig the radiused plunge line on that practice knife (same as the earlier post, right?)... What kind of backing are you using to sand up in there tho?
by milkbaby
Wed Jul 17, 2019 2:38 pm
Forum: General Discussion
Topic: Sanding Choils and Spines
Replies: 30
Views: 1618

Re: Sanding Choils and Spines

Note: For choils, I find that merely relieving the edges is best. You see sometimes people round it too much, but unlike the spine where the knife is the thickest, the choil is getting thinner and thinner as you go from the spine towards the edge. When you round out a really thin section like that, ...
by milkbaby
Thu Jun 06, 2019 12:38 pm
Forum: General Discussion
Topic: Worried about my new knife
Replies: 15
Views: 710

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: Hiromoto AS custom - SOLD!
Replies: 35
Views: 2068

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: 2343

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: 1151

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: 2576

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: 575

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: 10
Views: 2009

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: 1070

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: 1070

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: 628

Re: Accordian cuts

That adjustment will probably fix your problem. I also prefer to cut skin side up.