Recent content by tb_london

I've got one of Farid's Mule blades in Rex 121. Sharpens up easily enough with diamond hones, won't take as fine an edge as less alloyed steel but will hold an aggressive edge for quite a while. Renovating the house it cut up rolls of carpet, dozens of cardboard boxes, opened bags of sand and...

Maybe drop Chris Grant a message (www.makemethischris.co.uk) if you're after help with HT, he is in Angus so might be quite close by

Maybe look at a bubblejig

Shirogami is prized for its purity and lack of sulphur. The use of Carbon steel is due the ability to take a finer edge due to the finer grain than most stainless steels. I have to call BS on what rhino said unfortunately.

Look at the nakiri's made by Carter if you want inspiration for what a good one looks like.

I asked what Mick can get in stainless recently, I'll let you know what he says but guessing 14c28n and 12c27. Barmond are able to get rwl-34 which is the eu equivalent (more or less) of cpm154. You may be able to find a local HT company that does stainless, probably batches in a vacuum furnace...

There are lots of places in the UK who can heat treat stainless for you so that needn't be a limitation. Never heard of patina improving the flavour of food. Before a patina forms carbon steels can cause discolouration and a metallic taste, and sulphurous impurities in the steel can cause an...

For cutting speed and feel I'd opt for waterstones. For ease of maintenance diamond stones. Depending on the intended usage and the knife you can go to different grits to refine the edge. In the 1k grit range I like the Naniwa chosera 1k and lots of people rate the bester 1.2k highly (I have the...

Any chance of pics to show the distal taper, and heel shot to show the grind?

Agree it's a good read. Some excerpts here http://forums.egullet.org/topic/117052-an-edge-in-the-kitchen/

Old thread but may still be useful. Sounds like you've got too many steps in your sharpening progression. If you're going to 16k I'd guess you're using around 5 stones (400-1k-5k-8k-16k). The finer stones tend to provide less feedback and so make it easier to wobble the angle, especially with...

Simplest way may not be the easiest. I'd say the simplest way is to rub it on a stone at a constant angle. Easiest way is to use a jig that will hold the angle for you so you have one less thing to worry about. Every jig I've seen has some limitations, so what you want to sharpen will...

What is it about the thinner blade that you prefer? If you'll excuse me speculating quite often it's because they have less resistance when cutting compared with wider knives that are more prone to wedging and/or stiction. This is due in part to the cheap mass market knives that have been built...

New here and couldn't decide which forum for a kitchen knife wip so posted this WIP in the kitchen knife sub forum. http://knifedogs.com/showthread.php?28670-Kitchen-Knife-rehandle-WIP-pic-heavy

Cheers. Thanks for the suggestion of liners too, though I'm not personally a fan of liners. Something about the aesthetic doesn't work for me. I also have one knife with liners and many without, the one with liners is the only one where the scales have noticeably separated from the tang. May be...