Chefknivestogo Forums

New members need a certain # of posts to be able to use the messaging. You have 4, so you should be able to use the PM system now!

Some people have even reheated the handle, popped it off and flipped it upside down and re installed with the D to the left. Mark may also be able to remove and install an Oval or Octagon handle for you as well?

Yup! Lamson & Goodnow made many of the US made Artifex series in AEB-L, 52100 and M390. I got to go up the factory in Massachusetts and see the production line, how they were made, etc many years ago. They had the blades blanked out from a sheet by laser, then shipped to Peters for heat treating...

Saw you on the Galatine Pair Sword Build video Loyd!!

Stainless will take a nice edge, less worry about rusting/patina if it's not washed and dried immediately. For Japanese style handles: I would look at this stainless yanagiba for slicing sushi: https://www.chefknivestogo.com/tainya30.html And the matching Deba for breaking fish down: https://www.che...

Awesome! When is it?

Did this handle on a stainless 300mm Yanagiba for my handle supplier...and now they want 2 more.

Did the new handle on this Yanagiba for my handle supplier company! They made the handle scales in all G10. White ferrule, blue/grey/white spacer stack, blue liners and blue/grey/white maze G10! I routed out the tang area on both scales and then fit them together. PXL_20250612_152547059.jpg PXL_2025...

Good eye Tom!

I started watching the Man at Arms Reforged and the That Works channels on youtube lately. They do some awesome builds and I learned a lot from the videos! Would love to go down there and see them at work!

Saya are for transportation, not long term storage unless the blade is coated with oil and even then it's not always a guarantee. Some glues can off gas chemicals that can corrode a blade. Titebond 3 can off gas and cause rust, but Quick and Thick and Titebond 1 don't off gas.

I would look at a 240mm for the food you mention. Using a pinch grip, you will lose some blade length and the larger blade does better with some of these larger squash, melons, cabbage, etc, especially for the first cut or two. Something thicker than a laser would be good, too and more durable for t...

Kurosaki makes some nice ones, but out of stock: https://www.chefknivestogo.com/kusesg2su27.html https://www.chefknivestogo.com/kur2su27.html Also looks good, but also out of stock: https://www.chefknivestogo.com/yomisg2su27.html https://www.chefknivestogo.com/shkasg2dape1.html There are some really...

I wish I could go, working all weekend I did book a table at a show in Mystic CT for next March and I gotta mail the check for one in Sturbridge, Mass in November this year!

White #2 isn't known for it's edge retention, but it's wicked easy to sharpen back to hair popping and is pretty tough even with bones. Most Japanese knives are just rough sharpened and the user puts their own edge on it. Or Mark can do it for you when you order the knife, add the sharpening service...

I would say this one out of the ones you listed: https://www.chefknivestogo.com/koshtape12.html It's double bevel and a bit longer. The beefier blade of a deba is more for the beheading and breaking down the carcass type jobs, but when I fished inshore species, I wasn't beheading and breaking down a...

Made up some homemade Chicken Tenders last week. Pork rinds, shredded Parmesan cheese and unsweetened coconut flakes for the breading so they would be Keto/low carb!

Got the knife back this weekend! I was surprised at the lack of patina, but I guess the little bit of Chromium in the steel helps! It reminds me of 52100 in terms of patina. Next up for it is to clean up the grind a touch more, give it a gentle thinning on the back third of the blade and most likely...

They have used a variety of materials over the years. Some were stabilized wood products like Dymondwood (Eco Wood) or Paper micarta like Richlite, or plastic type materials. If they used Micarta or G10, the handles would hold up quite a bit better, but would cost more!

I wonder if the 240mm handle material was dried more before it was used and didn't shrink as much or was a different material? I know they have used different material over the years.