Chefknivestogo Forums

I actually go longer for pineapple for some reason. I prefer a stainless 270 slicer (I use a Harner, but any will do).

As long as you are using them on a regular basis you will be good. Where do you live? If you are costal you may consider something else, but otherwise, all good.

ChefKnivesToGo wrote: ↑

Fri Oct 11, 2019 10:50 am

Hope it goes to a forum member.

https://www.chefknivestogo.com/kofuwh1gy19u.html

Let's see the before pic.

Nice work on the repair.

Happened to me today as well. It usually starts working within the hour when I do get it.

Right, Bourdain often used an F.Dick off set serrated knife in his cooking days. By the time he got to talking with BK he likely was not cooking much with all his travel. Still a wickedly cool knife.

[/quote] Regarding etch, even knowing the exact etchant used by the maker, local etching doesn't always match up. I have reached out to a couple of Japanese makers regarding their etchant over the years....they aren't sharing....seems they each have their proprietary method, even if it is just ferri...

. Additionally, the tang will likely need to be heated with a torch in order to drill holes for at least two Loveless or Corby bolts...this needs to be done with care, so as not to ruin the temper of the blade or cause damage to the bolster tang joint.. Great catch. I did not even notice it did not...

The handle should have been made with some type of mechanical joint between the different aspects of the handle. While the epoxy used may have been rated highly it does not account for any torque at the joints. Any small hit or twist can knock off any of those joints not properly done. Frankly, it w...

If only I was not trying to buy a new house. Great looking knife. Never met a Reader that did not perform well.

That is the first rec I have seen for Pheasant wood. Had to look it up to see what it was. Pretty cool looking stuff Might have to try to find some of that for my own stash. I originally assumed coming from south east Asia that it would be oily, but in what I am seeing has larger pores that seem lik...

I will take the green accent one. Pm incoming

Ferric Chloride with a light sanding afterword:
https://www.bladeforums.com/threads/my- ... ss.997744/

Also Markeo has a step by step process with coffee that gets wild results (post FC) Check out his instagram for step by step.

I guess before I answer... what could have possibly happened to cause you previous knife to be un-repairable?

As a side note, I have some Kauri cutoffs I am happy to send you for a visual. Not enough for a handle, but enough to get a good idea what it might look like.

Shoot me a DM with your addy if interested.

Western shigs look like a straightforward build, but are surprisingly difficult to do well. Find someone with ridiculous attention to detail who is willing to do a good amount of hand work. I love KOA, but 50% agree with Marc in that every shig has KOA or curly something. (The other 50% of me thinks...

e.chou wrote: ↑

Thu Oct 03, 2019 11:31 am

And one more for good measure - Shigefusa 210mm Kitaeji yo-gyuto. No handle yet, but one step at a time

Drop dead gorgeous! What type of wood are you thinking for the handle?

Would be curious to hear how you fitted the scale to that curved bolster.

@chefknivestogo, time to bring back the prison knife.

Silly politicians, it's not the weapon that makes the criminal.