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网页2024年9月20日 — Kitchen knife making forum & knife for sale classifieds. Kitchen knife forums for knifemaking & forging, kitchen knife making, knife sharpening.
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网页2022年1月23日 — WTS (AU) Takada 240 Gyuto, Kyuzo KU 240 gyuto, Yoshikane SKD 240 Gyuto, Hokushin single bevels, OEM vg10 Tak 210 Gyuto
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Gyuto Recommendations - Kitchen Knife Forums
网页Atlanta, Ga. Mar 1, 2024. #1. I've just begun to go down the rabbit hole of Japanese knives. I've been reading on the forums for several months and purchased my first few knives. So far I'm really loving the knives I purchased. 1. Sakai Takayuki Coreless Damascus Kengata Santoku - 160mm. 2.
CPM M4 for a kitchen knife
网页2016年8月12日 — Aug 1, 2017. #1. I know steel is just one of many parts of a good kitchen knife, but what does the collective think of CPM M4. It seems to do really well in all sorts of cutting competitions. It is pretty tough even at high hardness levels, has relatively small grain size for an alloyed tool steel, and should be able to support thin edges.
Shop Talk - Kitchen Knife Forums
网页2015年6月26日 — Best wood/material for kitchen knife handles and why. Gjackson98; Mar 4, 2020; 2 3 4. Replies 108 Views ...
What's new - Kitchen Knife Forums
网页The Kitchen Knife; Replies 12 Views 131. 11 minutes ago. ... Buy/Sell/Trade (Knife Only) Replies 3 Views ...
Sharpening Station - Kitchen Knife Forums
网页2012年6月9日 — Knife Sharpening/Maintenance, Waterstones, Strops, etc Help Support Kitchen Knife Forums: This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Magnacut used in kitchen knives? - Kitchen Knife Forums
网页Jan 3, 2023. #8. I have made several Japanese style kitchen knives in magnacut. It’s very very wear resistant, takes a great edge and seems to be pretty tough. I sent a passaround out for 9 ish months, no chipping I could see. Users were welcome to sharpen it. I used 62 hrc to maximize toughness.
Applying Cold Blue to kitchen knives | Kitchen Knife Forums
网页2021年8月30日 — United States. Sep 13, 2021. #1. I've read mixed reviews on the food-safety aspect of applying cold blue to kitchen knives, but I watched a scientific video that broke it down and I feel comfortable enough now not to worry about it. I'm waiting for a customized denka no hoto to come shipped from FT, and I have a new handle I want to …
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