Search results

That is the absolute best looking key chain I have ever seen! It is so amazing that I called my wife to the computer right away afer I saw it and she passed out from sheer joy! Jason

Call Aldo. He has some but it is not on his website. Jason

Prayers just sent. May the Lord be with him and your family. Jason

I also got to meet Travis Wuertz and see his new beast in action. Man is that thing impressive!

Came by yesterday and had a great time. Sorry I didn't get to meet you Calvin. There was just so much to see and buy that I didn't even get to go down your aisle. I'm just glad the wife didn't make me sleep outside after she saw all I bought. It was great to meet Stan. I also was able to...

I love the jigged bone on that one!

That's what I was thinking. If I had to really hammer it I would use my regular anvil and hammer. All I wanted was something hard enough to handle a few gentle taps Jason

As has been said, there is nothing wrong with using natural hard wood such as Maple, Osage, Oak, Walnut, etc as long as they are oiled and taken care of. The stock on your shotgun cracked because it was abused for a year, not because it was wood. Natural woods have been used for centuries...

Yes, please share! Jason

Last night I was forging and noticed a bit of twist in my blade. Deciding to learn from experience and not duplicate my mistakes I made a quick and ugly wooden anvil/mallet from scraps I had on hand. The mallet is from a pecan limb I had lying around. I know it is not the prettiest tool...

I am looking forward to spending a boat load of cash on supplies and meeting other makers! Jason

I certainly plan to come. I am looking forward to meeting a lot of you. Is there any kind of standard edequite at these as far as bringing your own knives to show off to other makers? Jason

I normally would post this in the shoptalk, but I figured some of the kitchen knife guys might frequent this area more often.

Thank you guys! Laurence, I see what you are talking about now. When I first read "birdshead", for some reason I thought "what is a bird shead"... I didn't think "what is a bird's head" lol The handle on the Gyuto is about 5.5" from bolster to end. When I use chef knives I usually do the...

Thanks guys. I just julianed some onion and bell pepper last night and they cut wonderful!

Chef knife is 8.25" long, 2" wide, and 3/32" at the thickest part with a full distil taper Pearing knife is 4" long, 1" wide, and also 3/32" with distil taper Both have O1 steel hardened to 60/61 Wood is Smokey Quilted Maple Bolsters and corby bolts are all Nickel Silver Both have full flat...

what are you calling the "birdshed"? The spine is straight from most of the handle through where the point drops. It might be the angle of the picture. Here is another pic for reference Specs are: Chef knife is 8.25" long, 2" wide, and 3/32" at the thickest part with a full distil taper...

Laurence, thankd for replying. I wasn't sure if I should stick with the flat grind or challenge myself with something more adventerious. I guess I'll stick with it and work on my convex a bit more. By the way, here is what I just finished Jason

I am in the process of finishing my first Gyuto (chef) and Pearing knife and did them both with a full flat grind with distil taper, but would like to try something different with my next kitchen blades I would very much like to practice traditional Japanese grinds and need to be educated...

the knives look great. What about the photo aren't you happy with? I'd say it's pretty good for getting all of the knives in the frame in good lighting. Does it not have as much detail as you wanted? Jason