Page 4 of 4 FirstFirst 1234
Results 46 to 49 of 49
  1. #46
    Join Date
    Apr 2011
    Location
    McBride BC Canada
    Posts
    3,543

    Default

    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!

  2. # ADS
    Google Adsense Advertisement
    Join Date
    Always
    Location
    Advertising world
    Posts
    Many





     
  3. #47
    Join Date
    Jan 2002
    Location
    Melbourne, Aus.
    Age
    71
    Posts
    12,746

    Default

    Quote Originally Posted by drakkar1 View Post
    Congratulations, good work.

    This Japanese style knife I made ​​last year for use in meetings with friends.




    Attachment 290194 Attachment 290195
    Ah, don't send me an invitation for a beer please drakkar1.

    (Just a joke. Looks like a good tool.)
    Cheers, Ern

  4. #48
    Join Date
    Nov 2004
    Location
    Millmerran,QLD
    Age
    73
    Posts
    11,094

    Default 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
    Paul
    Bushmiller;

    "Power tends to corrupt. Absolute power corrupts, absolutely!"

  5. #49
    Join Date
    Jan 2002
    Location
    Melbourne, Aus.
    Age
    71
    Posts
    12,746

    Default

    Lovely work Paul.
    Cheers, Ern

Page 4 of 4 FirstFirst 1234

Similar Threads

  1. My kit of Japanese knives ... WIP
    By rsser in forum JAPANESE HAND TOOLS
    Replies: 286
    Last Post: 9th September 2021, 12:35 PM
  2. Replies: 5
    Last Post: 28th December 2012, 04:35 AM
  3. How to sharpen kitchen knives????
    By AlanS in forum SHARPENING
    Replies: 42
    Last Post: 7th November 2011, 01:44 PM
  4. Japanese knives.
    By rsser in forum JAPANESE HAND TOOLS
    Replies: 107
    Last Post: 15th September 2010, 11:56 PM
  5. Japanese Kitchen
    By seriph1 in forum WOODWORK PICS
    Replies: 4
    Last Post: 15th January 2004, 08:37 PM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •