Knife porn thread

Surely you just buy a new one on each entry to France then post it home at the end of holiday.

Hope it didn't have sentimental value. I have to stop myself buying another one every time I'm in Spain.

Which way?

As for the French they a priori, part of french culture.

here's a close up of the edge of one of my knives - it's a Henckels that I've had fotlr quite a few years. Apologies for the not great phone pic.

i've been sharpening it on a fairly course stone, but it doesn't feel like i'm making any progress on taking out the various chips and roughness (should have taken a pic before i stared but didn't think of it - it's only had maybe 15 mins work on it so far).

do i need to get this sorted out on an abrasive wheel or should i just plod on with my seemingly ineffectual sharpening?

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If I have to work on big chips I get out a #320 shapton, will take too long with my #1000. What grit you using?

something's not happy with it, and I guess you've moved on with more progress - I'd wait proper advice (or someone to say never do this) but with the last soft metal chipped tight edge I corrected, I took the point (apex) off it and worked from one side until good then started the other

skerper 180 / 600 like this - but it doesn't feel as abrasive as you might expect for those grit numbers:

https://www.skerper.com/en/pt/-basic-combination-sharpening-stone-180-600.htm

i don't think i'm brave enough for that approach!

it's quite a hard steel, not sure i'd ever get an edge back.

I'm removing chips with a #100 but it's a very slow job.

I'm gonna stick some defence up (not aimed at you and I ain't no youtuber pro etc) but I took the cutting point off just to the amount where a fingernail would run down it with no catching . From that I did adjust the the angle of material taken off to be less acute hoping for fewer chips less damage (was just a victorinox blade)

Has anyone on here had a custom order knife made my Two Sticks Forge?

My Dad had a similar kitchen slicer to this in the seventies [not Japanese but sharp as f**k] as kids we were allowed to slice the veg for Sunday lunch on it, I swear we have all eaten each others thinly sliced fingerprints in with the runner beans at some time or other :D

Picked up a couple of Ali Express bits for my Brompton and couldn't resist this little Nextool fella. It's tiny and very cute. I think it may replace my trusty Soldier Knife for a bit. Bit bulkier but loads of clever little features in it, only ten OzBux.

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Anyone know the best way to tighten a loose cleaver ferrule?

Is it a hammered rivet or screw?

thats kewl

I bought a knife from him at a market in my village a while back. Seemed a nice bloke.

Would the handle drive on a bit further and expand into it?

It’s riveted, rather than having a tang bent over at the end. I guess I could squeeze it, or drizzle some glue in, or both.

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I was thinking you meant a collar. Support the other end of the rivet on something tough enough then smack it with a centre punch. Turn over and repeat.

Makes sense. I’m surprised it wasn’t done before.

Edit: just to clarify, the handle and the blade are solid and not loose. It’s the metal ferrule/end cap that is loose. It’s not going to come off, as it’s captured between the blade and the wooden handle, but it moves.

Bit of a squeeze with, Parallel flat pliers, or a vise with protection from the jaw markings, - but the wood may continue to shrink and will definitely indent - what should be holding it?
Most inclined to live with it unless the fix would be soft

If it was removable, I'd just use some hot glue or something. I use some flat pliers, and then maybe drizzle some superglue in there.

Steam the wood (it expands) , then oil it (I'm clutching at straws as if you wanted it oiled you would have done so)

It is oiled, the finish of the handle is rather rough. The blade is pretty good, I think at some point I might look at replacing the handle.