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  1. W

    Problem during the sharpening process.

    I leave the sharpening of the knife for last. I have sharpened the knife somewhat to give me an idea of where the edge will go, but it's not give to the customer sharpened. On the last two knives I've made I keep getting an indention that is further up than the original sharpening line. It's...
  2. W

    2 Santoku blades.

    Both of these were custom ordered in the Japanese Santoku style. The first order was a giraffe bone handled Santoku and the customer requested a 5 inch handle and 7 inch blade. Both knives are made from 440c stainless. The 2nd knife on the deer horn has a dymonwood handle. Both have a brushed...
  3. W

    Wood vs Stabilized wood.

    I'm making kitchen knives and will use whatever material the customer requests, but someone recently told me that collectors and experienced users won't purchase a knife unless the wood has been stabilized. Is this true? I under that a straight walnut handle won't last as long as a stabilized...
  4. W

    From Austin, Texas

    Howdy everyone. I'm a new knife maker focusing on kitchen cutlery. I'd like to contribute and learn from this forum to improve my skills and find answers in the ongoing pursuit of the craft. I've learned by reading books, watching videos, making knives and have been lucky to learn from a local...
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