Stu M kitchen knife

[Shinken]

Not very bushcrafty but here is a blade i handled

Scales from Cocobolo

 

[KNC]

Looks great.

 

[Chevin]

You've done a beautiful job there; must do something with my Cocobolo.....

 

[TheGreenMan]

A very useful looking knife, Shinken, and a well matched choice of wood to its intended environment (kitchen, I presume).

Kind regards,
Paul.

 

[Shinken]

Yup the kitchen, hows your knife doing?

 

[TheGreenMan]

Well, I'm a little embarassed to say that it's not going at all at the moment. The knife and I are still in the 'honeymoon phase' and so we spend most of our time together just gazing at each other adoringly (true)

I've just polished the factory edge up a little, and it'll curl shavings of seasoned softwood better than a Mora, but the thick edge is no good for seasoned harwood. I'm planing on regrinding the cross-section more like the previous S1 I did, though I think this time I'll buy some diamond bench stones to do the initial heavy reshaping, rather than the Japanese Waterstones I used last time. I found that the coarse Waterstones wore away too quickly.

Thought I might see if there's enough leftover rowan to re-handle a Mod P as a partner to the fixed blade

Cheers mate,
Paul.

 

[Shinken]

Cool i like good ole course oilstones for hand regrinding

 

[TheGreenMan]

...i like good ole course oilstones for hand regrinding

That caused me to do some backtracking, and I visited some sites I haven't read in a long time. Interesting stuff, and nice refresher for the memory, too. As a result, the shopping list got a little longer

Kind regards,
Paul.