Cool, remarkable or just beautiful things
Posted 11 March 2012 - 11:30 PM
Posted 15 March 2012 - 09:41 AM
I use a King 800/6000 combination whetstone. There are actually whestone connoiseuers out there who can write treatises on the way certain obscure natural stones from some hill in Japan interact with their blade forged by some 96 year-old bladesmith from vintage steel, etc. The King works well, and I plan to use it to sharpen my Shozaburo shears when it loses its edge.
Posted 19 March 2012 - 09:38 AM
The clay thing is to allow the entire surface to be contacted by water during the quenching. Without it, the water would boil when it comes into contact, causing pockets of gas between water and blade.
Posted 19 March 2012 - 05:27 PM
I've seen damascened kitchen knives being sold at Ikea, but for the price, I doubt its anything more than just looks.
Posted 19 March 2012 - 06:27 PM
I generally dislike Western knives because of how heavy and clunky they are. They are also almost impossible to sharpen by hand. The knife above, though I made it sound solidly constructed, is perhaps half the weight of a comparable German knife.
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