Thought I would add my 2 cents for whats it worth in this thread as some may find it interesting. I have many years experience working in high end restaurant kitchens both here and overseas, and...
Liked On: 31-10-2025, 07:57 PM
This is my version of a Ray Mears "woodlore" knife. These are a bushcraft knife, so would normally have a scandi grind, but I did this one as a flat grind since its going to a guy who spends more...
Liked On: 25-10-2025, 12:44 AM
Another Jack 3.0 completed today with new full length sheath. 272478 272479
Liked On: 25-10-2025, 12:42 AM
Another stabilised Amboyna burl handle in a Jack, with lanyard to assist getting out of full length sheath, steel is K110. Currently making a lot of these, everything is for sale but most will more...
Liked On: 25-10-2025, 12:39 AM
I do qc/Testing on the new design. Pooch handles testing/ qc on the meat. Both...
Liked On: 25-10-2025, 12:36 AM
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Liked On: 25-10-2025, 12:34 AM
This is one I finished up a month or so back for a customer that needed to replace a knife that went AWOL. The knife was made to order and they chose the pattern out of some options I showed them,...
Liked On: 25-10-2025, 12:30 AM
This knife is one of two hunting knives made for a customer that has one of my knives already. This one is a new profile I came up with to meet the needs of this customer. Its the first time I have...
Liked On: 25-10-2025, 12:29 AM
Mjc/Mark your level of sharpness, I think, is good for processing game. For those wondering, Mark uses good steels (incl magnacut) and will slice a hair length ways by only holding one end. It's...
Liked On: 23-10-2025, 05:29 PM
Polishing is an art form - it's really not easy to keep the edge 'alive' and get it nice and shiny. Thats why the japanese knives are so incredibly sharp - they have mastered the art of polishing...
Liked On: 23-10-2025, 05:29 PM
Welcome
Liked On: 22-10-2025, 05:52 PM
Welcome aboard
Liked On: 22-10-2025, 05:52 PM
many times I have passed a knife to a mate who wants a look at it and the first thing they do is try and do a check of sharp by using their thumb - well my japanese chefs knife try that and there...
Liked On: 22-10-2025, 06:57 AM
Ive personally found a fine edge loses that initial sharpness very quickly, where as a toothier edge isnt as screaming sharp but holds on to the bite a little better. Not that much in it though to be...
Liked On: 21-10-2025, 10:06 PM
If you have good steel, the right angles and it's properly polished you won't need to sharpen or touch up that often - but that edge won't handle a lot of hair or running into or down bone that well....
Liked On: 21-10-2025, 10:06 PM