It is currently Fri Jul 25, 2014 11:05 pm

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 2 of 2 [ 19 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: >> Gurkha <<
PostPosted: Fri Apr 19, 2013 12:31 pm 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3363
Location: USA... mostly.
TIM <> When you say narrow - you mean the knife or the scabbard? The blade is exactly 1cm thick, and it doesn't taper until the tip quarter. She weighs in @462 grams.

JARED <> I used the corners, but different hen maybe you're thinking. If you look down at the sharpening face of the stone, yes... I used the tops of the four corners. I also hold the knife at an angle to the sides of the stone face, and use those "corners," as well; these corners meaning the 90 degree corner of top face to side face.

PJ <> The right bevel face I employed a flat grind up to the shinogi excluding within the recurve in which I had roll on the convex. On the left face, you can see my polish doesn't build up to the shinogi - it just blends in to the convex. And I am by no means a specialist, a co-worker asked for my help so I was just playing around.

I did forget to mention to anyone interested, this is a reactive carbon steel. It was a BITCH as it was oxidizing while I was sharpening. I had to metal polish her upon completion...



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Fri Apr 19, 2013 3:05 pm 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2652
Location: CT
Narrow as is profile, the one I got to play with seemed wider overall (edge to spine) and bulged way out near the tip area.


Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Tue Apr 23, 2013 10:37 am 

Joined: Tue Jul 24, 2012 1:28 pm
Posts: 460
You did a beautiful job for that Marine, that's nice work my friend, you're very talented.
Peter


Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Tue Apr 23, 2013 11:59 am 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3363
Location: USA... mostly.
PETE <> Thank you, thank you, & thank you... Image I'm looking forward to spending more time on it. I've already had two other security specialists drop two pocket knives & two KaBars off in the kitchen. I've started a monster... :lol:



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Tue Apr 23, 2013 4:03 pm 

Joined: Tue Jul 03, 2012 4:09 pm
Posts: 65
Word of mouth travels quick when you do good work!


Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Tue Apr 23, 2013 4:52 pm 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3363
Location: USA... mostly.
TYLER <> Thank you for the sentiment. I've been with this team for two - going on three seasons. They have watched me sharpening my knives in the middle of the night for quite some time now... they have just been scared to ask. You know we Chefs aren't seemingly the most approachable of creatures. Anyhow, now the ice has been broken, and the flood gates are open...



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Thu Apr 25, 2013 1:55 am 

Joined: Tue Jul 03, 2012 4:09 pm
Posts: 65
Mel- Very true, we aren't always the most approachable. I wish I could take my stones to work but I don't trust people to take care of them the way I do.


Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Mon Apr 29, 2013 11:27 pm 
Forum Moderator
User avatar

Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1405
Awesome knife, great job, thanks for sharing! :)

And chef's ARE approachable people. It's what happens after you approach them that matters.... :mrgreen:



_________________
Shaun Fernandez

With great sharpness comes great responsibility.
Offline
 Profile  
 
 Post subject: Re: >> Gurkha <<
PostPosted: Tue Apr 30, 2013 12:10 am 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3363
Location: USA... mostly.
Image



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 2 of 2 [ 19 posts ]  Go to page Previous  1, 2

All times are UTC


Who is online

Users browsing this forum: No registered users and 0 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred