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Thread: Japanese Kitchen Knives
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25th October 2013, 04:11 PM #46GOLD MEMBER
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It is comforting to read that the bevel angles are kept "uber-secret."
Without that fundamental information, the nature of the blade is moot.
There's a big difference between 12 and 15 degrees. The need for 40 degrees
will make my whole BBQ day. Maybe I should do the expose' ?
Plan A = measure them!
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5th November 2013, 03:36 PM #47Hewer of wood
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8th April 2016, 06:56 PM #48
Knight of of the Long Knives
"Knight of the Long Knives?" Well not really, but I have to get your attention somehow.
Some of you may recall that a few years ago I embarked upon rehandling some JP knives and handling knife blanks.
Well one of the recipients (SIL) approached me again and asked if I could make up another set for one of our nieces who was getting engaged. She and her partner are both very keen, amateur chefs.
Here is the effort, which is very similar to last time except I have substituted a butcher's steel for the meat cleaver. There really does seem very little use for a cleaver that you can't use on bone. The timber of the knives is Bull Oak and the steel is Hairy Oak:
Copy of Copy of Sam and Daves knives 004.jpg
The knives came as blanks, but the butcher's steel was purchased quite independently and had a white plastic handle, which I removed by cutting with an angle grinder and thin cutting disc only to find it was screwed on! I made up a new stainless ferrule and finger guard. It is a little more "robust" than the commercial offerings and is guaranteed to ward off a Samurai sword.
Sam and Daves knives 003.jpg
Of course you have to have a block to keep them tidy:
Copy of Sam and Daves knives 002.jpg
It is made out of Spotted Gum with Bull Oak trim. Don't drop it on your foot: You'll be sorry.
Here is the whole caboodle:
Copy of Sam and Daves knives 006.jpg
Regards
PaulBushmiller;
"Power tends to corrupt. Absolute power corrupts, absolutely!"
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9th April 2016, 04:10 PM #49Hewer of wood
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Lovely work Paul.
Cheers, Ern
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