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Only until I started exploring kitchen cutlery did the idea of asymmetric sharpening come up. Chefs are sticklers about their tools, as any professional should be, and might be even more sensitive to the changes that affect handling when compared to somebody batoning a branch with a camp knife...

Any tips for how you ground that so thin without compromising the edge? I tried it once on 1084 and could not get the steel to stop rolling or chipping. I wasn't sure if it was my heat treat or if it was even possible.

Thank you so much! Your diagram helps me a ton. I actually sketched out something similar regarding the actual sharpening angles once the main bevels have been completed, which was what my interpretation was for the green portion of your example (not to scale): Am I on the right track? I made...

Amazing work and beautiful pattern!

I have a chef friend/potential client who is designing a honesuki with me, and asked for a 70/30 grind, but I've only made symmetrical secondary bevels before. I understand what he's referring to, but I'm not sure how to start grinding and finally sharpening once the knife is done. Do I scribe...

Excellent advice from all of you, thank you! I think you're absolutely correct. It might be tricky to avoid getting more work than I want to handle by putting myself out there -- if I make it seem like I want orders. What I might try is putting up a gallery with no payment links (which would...

Hey! You're where I'll hopefully be in about ten years (if I can convince all my kids not to go to college)! Thanks for the advice about the tools. I'm doing that very thing, albeit slowly. So you don't have a gallery or personal website, and all your sales are done on Instagram and Facebook...

I'm a police officer and a hobbyist knifemaker. I've made a bunch of kitchen and camp knives with sheaths, and gave them out as gifts to my coworkers. They liked them enough to the point of showing others, and I'm starting to get some interest from folks within other precincts in my department...

Thanks! I'd like to see the inventor using a different knife than a santoku in the demo -- an opinel number 8 has a curve and the locking ring hits the guide, making it impossible to sharpen the edge next to the handle. Any knife without a ricasso and a wide handle would have this issue as well...

I recently received mine and it works well for smaller knives. I'm still trying to get the hang of it with an 8 inch chef knife as it's a narrow stone. It's made out of 3d-printed plastic filament and is, in my opinion, designed well. Unless there is grit between the knife and the plastic guide...

Awesome, thanks!

Can anyone tell me what type of rivet this is? I'm having a hard time trying to find the correct term to search for it on Amazon. These in particular are from a Ka-Bar sheath I used in the military a long time ago.

Haha, yeah that video in particular was what I was referring to. His technique has changed over time and it seems too complicated. I sent him a message earlier today on patreon to see what he thought of my process.

I just spent the day absolutely destroying every dowel for my wa handles since I don't have a table saw, milling machine, or router to develop the tang channel. I got frustrated, made some dinner for the family, went back into the workshop and just stumbled upon a dead-simple technique using a...

Hey Jason! Just finished the book. I'll be writing up a full review soon. I really enjoyed it!

I'll definitely update you on this once I finish the knife. I also don't know if I'll be able to detect the taste, we shall see. It logically makes sense that the stonewashed patina should prevent the problem but I wanted to make sure.

That was the purpose of this post -- trying to find someone who may have personal experience with solving the issue. I can always conduct the experiment myself, but before that, it's best to ask before recreating the wheel.

Ok gotcha, no problem. Since it's not just one person making the claim, and the claims are made across multiple forums over several years, it might have some element of truth to it despite you not experiencing it.

I'm sorry?

High carbon knife aftertaste search on Google. I've seen enough people referencing the issue that it makes me hesitate making a 1084 chef's knife.