Chefknivestogo Forums

Decided to forge out a little chunk by hand.
Only 16 layers, but it came out nice! Starting chunk was 16 layers, 1.3" tall, 1.7" wide and around 1.4" long.

Took a 16 layer chunk from my first forge welded billet. It was 1.3" tall, 1.7" wide and around 1.25" long. Forged this out by hand!

Very nice!!

This is the one Jeff is trying to show:

That would be sweet, but I would want a lot more Tamahagane! LOL.

So am I! LOL. Not enough free time to get back to my buddy with the press, so I may try to go to a forge on a day off and see if I can knock it out in a day there. Power hammers and press make quick work of a billet! It's around 12" long, around 1.25" square, 16 layers, so I may try to red...

I started my first damascus billet. Still need to cut and stack a few more times!

Heh, my nephew wants a pizza axe for Christmas...

The Tojiro ITK and Mac bread knives are almost identical except the handle shape. Tojiro is much less expensive!

Yup, I started using it on all of my knives! My waterstone bucket dried out I think, gotta re fill it I guess! Or maybe it's time for a sealed one that doesn't have sludge in it...lol. Been using the same water tub since around 2012?? They are faster than waterstones, so if it needs a touch up, I ju...

Yeah, the descriptions says they extended the machi (neck) of the knife, so it's still the same blade length. Tojiro ITK is still my go to for bread and watermelon!

Finally got a chance to take a picture showing the hollow portion of the grind. So where it hits the ruler near the edge is where it's around .04"/1mm thick. The spine is .090"

20230512_173824.jpg This is my 5 burner NexGrill. It got blown over by a heavy wind storm this winterand got a bit banged up, but the main burners all still work great! The side burner isn't working right, so I gotta see what is going on with it. The knobs got banged up, so I may get some replaceme...

You can kinda see the hollow s grind here in this pic on my magnacut gyuto. Where the blade hits the ruler is around .04" thick.

Also out of stock: https://www.chefknivestogo.com/ki24kibl2.html This one looks good, but is a double bevel gyuto, but with a very flat edge profile: https://www.chefknivestogo.com/kabl1gy24.html Again, double bevel gyuto or kiritsuke: https://www.chefknivestogo.com/tabl2ki24.html https://www.chefkn...

Go course for the heavy lifting, but move up to finer stones so you have enough meat to remove the deeper scratches.

You can try to a thin it out a bit more as you sharpen it if you feel it can use it! You are at the point now when stones start to work better. Basically you would be trying to bring the cladding line higher up on the blade, so use the pressure on the cladding line area.

My wife and kid got me one of Home Depot's 5 burner grills last Spring to replace my old charcoal grill. They didn't like the smokiness from the charcoal and it was small. The new grill is much larger and I can do more food quicker. The extra width with the 5th burner is nice. It has the stand alone...

Good looking choil! It shows how much you improved the original grind, too!

This is a 165mm Yamashin Funayuki I thinned and reground with a variable speed 2x72 and rotary platen. Yours isn't that far off!