Search found 522 matches
- Sun Mar 05, 2017 1:50 pm
- Forum: General Discussion
- Topic: Should we restrict sales on the HD2?
- Replies: 82
- Views: 23765
Re: Should we restrict sales on the HD2?
If the complaints are getting out of hand, maybe consider removing the email notification for Konosuke knives. Keeping us up to date on the forum already contributes to quick sales. Customers would have to visit the forum or store to see availability, which isn't asking too much if you ask me. This...
- Sun Mar 05, 2017 12:10 pm
- Forum: General Discussion
- Topic: Should we restrict sales on the HD2?
- Replies: 82
- Views: 23765
Re: Should we restrict sales on the HD2?
One per customer is perfectly reasonable and already a standard retail practice for certain high demand goods, like say certain bottles of wine at the local wine shop.
- Sun Mar 05, 2017 2:48 am
- Forum: General Discussion
- Topic: Got a heavy Nakiri
- Replies: 13
- Views: 5528
Re: Got a heavy Nakiri
That knife is heavy mostly because the western handle and metal bolster. I personally don't feel that a light nakiri is a must have, but I usually prefer 240 mm gyuto, and all three of the ones I have are over 210 grams. Even some shorter knives I have are heavy, but I usually am not cutting for ver...
- Sun Mar 05, 2017 2:16 am
- Forum: Sharpening Advice
- Topic: Intro to stock removal
- Replies: 3
- Views: 1627
Re: Intro to stock removal
The standard advice is around 0.020"-0.030" at the edge prior to heat treat depending... I've only ever done my own HT on 1084 steel and haven't had a problem at 0.015" and even thinner in spots, but maybe I've been lucky and/or the quality of the steel I've used has been superb (from...
- Sat Mar 04, 2017 12:42 pm
- Forum: Sold Classifieds
- Topic: Naniwa SS. 5 stones. 400 thru 10K. $118 - SOLD!
- Replies: 10
- Views: 3198
Re: FS: Naniwa SS. 5 stones. 400 thru 10K. $118.
Those went quick, great deal!
- Sat Mar 04, 2017 12:40 pm
- Forum: Sharpening Advice
- Topic: How sharp is sharp?
- Replies: 33
- Views: 11737
Re: How sharp is sharp?
So many reasonable people saying sharp enough for it's intended purpose! Way too logical! :lol: I'd modify that to being sharp enough for its intended purpose at the level of performance you desire. For example GopherBroke's wife's performance expectations are probably lower than most here, so her v...
- Sat Mar 04, 2017 12:15 pm
- Forum: Pass Arounds
- Topic: Pass around Ishikawa Santoku
- Replies: 114
- Views: 39605
Re: Pass around Ishikawa Santoku
Thanks for the better look in the video, Steve! If the knife is only selling to dedicated knife nuts, I think many would be happy to put their own edge on it. On the other hand, an inexperienced customer or one that doesn't sharpen their own knives (that's crazy! LOL) could be very disappointed rece...
- Sat Mar 04, 2017 11:59 am
- Forum: General Discussion
- Topic: US Garage Makers
- Replies: 9
- Views: 4431
Re: US Garage Makers
I'm a hobbyist maker who saw people's pics online making awesome looking knives with minimal equipment and got inspired by them. I still enjoy looking at all types of Japanese kitchen knives and will probably eventually get a few more from Japanese blacksmiths I don't have examples from but want to ...
- Sun Feb 26, 2017 12:32 pm
- Forum: General Discussion
- Topic: Saya design question: Why no tether?
- Replies: 12
- Views: 4429
Re: Saya design question: Why no tether?
I bought a Konosuke knife from Knifewear last year, and it came with the tassel on the pin. Mark may have decided to supply his own pins instead for Konos from CKTG. The last two knives I gave away, I made tethered pins for the saya specifically so the owners couldn't easily lose them. I may just do...
- Sun Feb 26, 2017 1:06 am
- Forum: General Discussion
- Topic: Show your knife storage in relation to your kitchen
- Replies: 44
- Views: 14246
Re: Show your knife storage in relation to your kitchen
I used to have a whole bunch of crap in my kitchen. The kids school stuff on the fridge, cutting boards, multiple knife blocks and cleavers...it was a clutter nightmare: We decided to live more simply and are getting rid of a lot of stuff, starting in the kitchen (re-did the kitchen too), now we ju...
- Fri Feb 24, 2017 6:40 pm
- Forum: General Discussion
- Topic: Yo to wa conversion design help / suggestions.
- Replies: 34
- Views: 11140
Re: Yo to wa conversion design help / suggestions.
Nice looking handles! Are they tapered from the bolster to the butt end? Did you use a disc sander and hand sand to finish the shaping or other techniques?
- Fri Feb 24, 2017 6:35 pm
- Forum: General Discussion
- Topic: A fuller in a chefs knife
- Replies: 15
- Views: 4751
Re: A fuller in a chefs knife
I guess it's mostly decoration, kinda like hamon. Because let's face it, hamon is useful in a sword that you don't want to break into pieces when it's kill or be killed, but it's not really any use for a chef's knife except making it pretty and showing some connection to old sword making techniques....
- Fri Feb 24, 2017 4:40 pm
- Forum: Pass Arounds
- Topic: Pass around Ishikawa Santoku
- Replies: 114
- Views: 39605
Re: Pass around Ishikawa Santoku
I wasn't paying attention and missed the passaround sign up but am interested in the comments! So, if somebody actually owned this knife, wouldn't it make sense to sharpen like a wide bevel on the right and just deburr and possibly microbevel on the left? Sharpening on a secondary on the right seems...
- Wed Feb 22, 2017 7:16 pm
- Forum: General Discussion
- Topic: Staining a saya
- Replies: 21
- Views: 8519
Re: Staining a saya
This one, my second attempt made with poplar, not quite as happy with the results but I learned of some of the many things that can go wrong. Pretty much the same process as before but I sprayed a thicker coat of laquer to add more protection to it since it's for a friend and I don't know how much ...
- Wed Feb 22, 2017 7:08 pm
- Forum: General Discussion
- Topic: How we get new blacksmiths
- Replies: 60
- Views: 18142
Re: How we get new blacksmiths
I totally dig the profile and look of his santoku and nakiri! Quite intriguing...
Question: Do these have proper ura on the left side or are they like ground 99/1 with a single bevel chisel grind on the right side?
Question: Do these have proper ura on the left side or are they like ground 99/1 with a single bevel chisel grind on the right side?
- Mon Feb 20, 2017 1:34 am
- Forum: General Discussion
- Topic: Staining a saya
- Replies: 21
- Views: 8519
Re: Staining a saya
I did test coupons of balsa and basswood with scorched finish and these woods aren't suitable for that in my opinion. I have stained both balsa and basswood with wood stain and results are variable but pretty much OK. Both these woods can stain blotchy, but if you plan it to be part of the character...
- Sun Feb 19, 2017 5:14 pm
- Forum: General Discussion
- Topic: How we get new blacksmiths
- Replies: 60
- Views: 18142
Re: How we get new blacksmiths
Pretty cool, though I found the most interesting thing I learned is that Mark doesn't speak Japanese?! As a home user, I am not so interested in single bevel knives. But as a knife enthusiast, I am curious. Who is buying single bevel gyuto and santoku and for what use? I understand why yanagiba, usa...
- Sun Feb 19, 2017 5:02 pm
- Forum: General Discussion
- Topic: How to thoroughly Sanitize/Disinfect kitchen knives?
- Replies: 15
- Views: 12469
Re: How to thoroughly Sanitize/Disinfect kitchen knives?
Washing with soap and water, drying the handle, and then not cross-contaminating are your best bets. There's no use in worrying about how your knives are cleaned if a coworker is slapping raw meat all over your workable work space when you don't know. Bacteria, fungi, and viruses can't replicate whe...
- Fri Feb 10, 2017 10:08 pm
- Forum: General Discussion
- Topic: General Question on Kurouchi Fading
- Replies: 8
- Views: 5698
Re: General Question on Kurouchi Fading
Avocado always is very reactive with carbon steel for me until the knife develops a decent patina. Different KU knives have different levels of durability of the KU. It's basically forge scale from forging and heat treatment of the blade steel. Supposedly some knives have some sort of color enhancem...
- Fri Feb 10, 2017 12:05 am
- Forum: Sold Classifieds
- Topic: Kono Fujiyama 240mm B#1 Carter Handle - SOLD!
- Replies: 25
- Views: 9450
Re: WTS - Konosuke Fujiyama 240mm B#1 Custom Carter Handle
Sharpness and thickness behind the edge aren't related. You can give an edge to a thick axe that is sharp enough to shave with.
I'm a bit surprised Konosuke doesn't put a razor sharp edge on all their knives ootb though.
I'm a bit surprised Konosuke doesn't put a razor sharp edge on all their knives ootb though.