Forum: Fred's Cutlery Forum

Completed a couple of new handles this week. http://www.knifeforums.com/uploads/1274998596-DSC_0875.JPG ...

Repost of my original one on KF kitchen section. I was informed by henckel Japan rep, Michael(same guy who helped with info on Miyabi 7000MC...

hey guys, i am only one more knife away from my working set. ive been deciding on this knife for the longest and really want to make the right...

After searching for board wax and sources, it seem it's usually mixture of mineral oil and beeswax with some use carnuba wax. But what about directly...

...if you're a 240mm gyuto-needer, of course. At CKTG, Devin Thomas midtech wa-gyutos in AEB-L and O-1 steel (both hardened in the range of...

Quite a few knowledgeable people say the Masamoto KK are functionally as good as the KS, a proposition I'm willing to accept on faith. The questions...

Hi, I'm trying to get my hands on Masamoto yanagi either on chefknivestogo.com or http://www.japanesechefsknife.com/KKSeries.html. I remember seeing...

Anyone tried either of these bad boys? Here's the context: I'm so damn bored with my current Sabatier carbon chef's. I've been using that same...

Got a new White Steel Sakai Yusuke gyuto, only problem was that when it arrived from Japan, I pulled it from its paper sleeve and there was a big...

Hi, I have bought a Mizuno swedish stainless steel cleaver recently and some kind of lacquer is wearing off. I thought that stainless steel knives...

Anyone know where to get a nice size chunk of Tamahagane steel. :D

I'm sure you have all had this problem. !! I flatten my waterstones using a DMT XXC plate, or the pink brick with slots, or sandpaper on a FLAT...

i got my new set today along with a new set of stones. sakai takayuki everything gyuto gyuto 2

Just order my first black Arkansas. How much oil should I use?

after some reviews and research im gonna skip spending much money on a deba that is going to get beat up and save the money for a better yanagi down...

After having played with Sigma, Glasstones, Beston, Choseras and the such, I've moved back to using either a Norton 1,000/8,000 or King 1,000/4,000...

Can anyone suggest a source of detailed " how to" information on stropping as a technique for : 1) routine edge maintenance between grindings...

Anyone out there own this knife or that are familiar with it. I was wondering about dimensions more than anything. I know sometimes kiritsukes can...

I've been leaving my Bester 1200 and Arishiyama 6k extra-wide in tubs of water, so far no problems, but i do know some stones should not be left...