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    <title>CJA Edged Art / Scorpion Forge</title>
    <description>CJA Edged Art / Scorpion Forge</description>
    <pubDate>Tue, 09 Jun 2026 14:46:39 +0000</pubDate>
    <lastBuildDate>Tue, 09 Jun 2026 14:46:39 +0000</lastBuildDate>
    <generator>The Kitchen Knife Fora</generator>
    <link>https://www.kitchenknifefora.com/forums/cja-edged-art-scorpion-forge.69/</link>
    <atom:link rel="self" type="application/rss+xml" href="https://www.kitchenknifefora.com/forums/cja-edged-art-scorpion-forge.69/index.rss"/>
    <item>
      <title>Current 'Stock' Knives for Sale</title>
      <pubDate>Mon, 30 Oct 2017 16:52:52 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/current-stock-knives-for-sale.2229/</link>
      <guid>https://www.kitchenknifefora.com/threads/current-stock-knives-for-sale.2229/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Heya guys and gals. So...I thought I&#039;d start a post to put the knives I have &#039;on hand&#039; out for display. Sometimes during the course of filling custom orders, knives get hardened successfully that don&#039;t meet the customer&#039;s expectations for the hamon, or possibly even the profile. They are invariably still aesthetically beautiful (as well as functional or they&#039;d be scrapped), but just aren&#039;t what the customer was looking for. Since thermal cycling and hardening are some of the most time and...<br />
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<a href="https://www.kitchenknifefora.com/threads/current-stock-knives-for-sale.2229/" class="internalLink">Current &#039;Stock&#039; Knives for Sale</a>]]></content:encoded>
      <slash:comments>69</slash:comments>
    </item>
    <item>
      <title>200mm Extra Heavy/Extra Tall with Leather Saya for Sale</title>
      <pubDate>Thu, 12 Oct 2017 02:28:01 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/200mm-extra-heavy-extra-tall-with-leather-saya-for-sale.2981/</link>
      <guid>https://www.kitchenknifefora.com/threads/200mm-extra-heavy-extra-tall-with-leather-saya-for-sale.2981/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Alright ladies and gentlemen!!<br />
<br />
In an interesting turn of events, <a href="https://www.kitchenknifefora.com/members/115/" class="username" data-user="115, @V1P">@V1P</a> just contacted me and asked me about making him a 250-270mm XH/XT gyuto. As some of you know he&#039;d previously ordered a 200mm of the same type, and at the time was constrained by price to the shorter knife. Having seen Joe&#039;s 240, and Marc&#039;s 250, he&#039;s asked me if I&#039;d be willing to take his 200 back in trade for the longer blade. He would like to keep his existing handle and have it transferred over.<br />
<br />
I&#039;ve...<br />
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<a href="https://www.kitchenknifefora.com/threads/200mm-extra-heavy-extra-tall-with-leather-saya-for-sale.2981/" class="internalLink">200mm Extra Heavy/Extra Tall with Leather Saya for Sale</a>]]></content:encoded>
      <slash:comments>17</slash:comments>
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    <item>
      <title>What's on my Bench Today?</title>
      <pubDate>Tue, 03 Oct 2017 00:22:48 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/whats-on-my-bench-today.1237/</link>
      <guid>https://www.kitchenknifefora.com/threads/whats-on-my-bench-today.1237/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[So, I thought I&#039;d take some time every once in awhile to share with you guys a sort of &#039;snapshot&#039; of what I&#039;ve got going on in the shop. Mostly it will likely be various gyuto or other kitchen based blades. Other times there may be Japanese swords or other blades, every day carry stuff, or even edged jewelry.<br />
<br />
Today&#039;s a pretty good mix <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" title="Smile    :)" /><br />
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<img src="http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/20140721_115937_1.jpg" class="bbCodeImage LbImage" alt="[&#x200B;IMG]" data-url="http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/20140721_115937_1.jpg" /><br />
<br />
Top two are 260(ish)mm gyuto with what will end up...<br />
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<a href="https://www.kitchenknifefora.com/threads/whats-on-my-bench-today.1237/" class="internalLink">What&#039;s on my Bench Today?</a>]]></content:encoded>
      <slash:comments>714</slash:comments>
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    <item>
      <title>My Method for Making Wa Handles</title>
      <pubDate>Wed, 13 Sep 2017 17:01:05 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/my-method-for-making-wa-handles.1202/</link>
      <guid>https://www.kitchenknifefora.com/threads/my-method-for-making-wa-handles.1202/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[So, I&#039;ve seen a lot of questions regarding wa handles on the boards lately. Because of this I thought I&#039;d share the method I&#039;ve mish mashed together from various unfinished tutorials hanging around on the internet (plus it gives me a chance to have my methods critiqued by those who&#039;ve gone before me lol). My tooling is semi limited...I have the basics plus a bit, but no lathe etc. Honestly though I think one could do these with as little as a vice, hack saw, hand drill, files, and sandpaper...<br />
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<a href="https://www.kitchenknifefora.com/threads/my-method-for-making-wa-handles.1202/" class="internalLink">My Method for Making Wa Handles</a>]]></content:encoded>
      <slash:comments>28</slash:comments>
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    <item>
      <title>AEB-L Batch 3 - AVAILABLE!!</title>
      <pubDate>Wed, 26 Jul 2017 02:16:50 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/aeb-l-batch-3-available.3785/</link>
      <guid>https://www.kitchenknifefora.com/threads/aeb-l-batch-3-available.3785/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Heya guys!! So, I decided to put together another batch of 200mm and 250mm AEB-L stainless gyuto, and 150mm by 50mm AEB-L stainless tall petty knives. The 200mm and 250mm knives will be available in both standard and XH (extra heavy) geometry. Pre-order pricing will be $500 for the petty knives, $700 for the 200mm standard, $750 for the 200mm XH, $800 for the 250mm standard, and $850 for the 200mm XH. I also have three 90mm paring knives left over from the last batch, which will be priced at...<br />
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<a href="https://www.kitchenknifefora.com/threads/aeb-l-batch-3-available.3785/" class="internalLink">AEB-L Batch 3 - AVAILABLE!!</a>]]></content:encoded>
      <slash:comments>17</slash:comments>
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    <item>
      <title>Something for You!</title>
      <pubDate>Fri, 03 Feb 2017 06:44:03 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/something-for-you.3577/</link>
      <guid>https://www.kitchenknifefora.com/threads/something-for-you.3577/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Well hello there strangers!!<br />
<br />
First, I want to apologize for my long absence. I&#039;ve had a number of projects to catch up on (still a few more to go), as well as a number of other things going on that have required my undivided attention...but things are finally at a point where I can turn my attention fully back to the forum <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" title="Smile    :)" />.<br />
<br />
So now that I&#039;m caught up on...well, life lol...I wanted to take a minute to say thank you to all of you! Because of you all (this forum in particular to be...<br />
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<a href="https://www.kitchenknifefora.com/threads/something-for-you.3577/" class="internalLink">Something for You!</a>]]></content:encoded>
      <slash:comments>18</slash:comments>
    </item>
    <item>
      <title>Customer Feedback Thread!!</title>
      <pubDate>Tue, 09 Aug 2016 03:04:27 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/customer-feedback-thread.2266/</link>
      <guid>https://www.kitchenknifefora.com/threads/customer-feedback-thread.2266/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[So, in light of the recent discussions regarding positive or negative feedback/constructive criticism...and the lack of it that we usually get as bladesmiths/knifemakers...I thought I&#039;d give my customers a specific place to talk about the knives they&#039;ve purchased.<br />
<br />
And...here it is, lol.<br />
<br />
All commentary is welcome...as long as its honest. Good, bad, indifferent...I&#039;ll use this thread to help me improve my work...which is something that will benefit everyone involved in the end <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" title="Smile    :)" />.<br />
<br />
So...feel...<br />
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<a href="https://www.kitchenknifefora.com/threads/customer-feedback-thread.2266/" class="internalLink">Customer Feedback Thread!!</a>]]></content:encoded>
      <slash:comments>26</slash:comments>
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    <item>
      <title>Newslist Giveaway!</title>
      <pubDate>Wed, 15 Jun 2016 23:59:56 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/newslist-giveaway.3141/</link>
      <guid>https://www.kitchenknifefora.com/threads/newslist-giveaway.3141/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Alright ladies and gentlemen. As some of you may know, I&#039;ve recently got my webpage up and running. I&#039;ve also managed to get my pigeon sized brain (when it comes to web tools anyway) around setting up an email list, lol.<br />
<br />
So, with that introduction...I&#039;m planning on doing some giveaways once my list reaches certain stages of growth. The first will be at 100 subscriptions. I&#039;ll be assigning numbers in order, and using a number generator to give away one of my standard sized water stones to a...<br />
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<a href="https://www.kitchenknifefora.com/threads/newslist-giveaway.3141/" class="internalLink">Newslist Giveaway!</a>]]></content:encoded>
      <slash:comments>57</slash:comments>
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    <item>
      <title>245mm W2 Honyaki XH Gyuto in Honduran Rosewood and Mokume</title>
      <pubDate>Tue, 07 Jun 2016 20:36:35 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/245mm-w2-honyaki-xh-gyuto-in-honduran-rosewood-and-mokume.3322/</link>
      <guid>https://www.kitchenknifefora.com/threads/245mm-w2-honyaki-xh-gyuto-in-honduran-rosewood-and-mokume.3322/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[This knife was actually kind of an odd one. It had originally been a project for Mike Tran, and was already in process. Mike has switched his knife to something a little more unique though, and so this one came available. I happened to have a customer who was on my &#039;Fast Track&#039; list and so was next in line. He grabbed it up, and here we are!<br />
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...<br />
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<a href="https://www.kitchenknifefora.com/threads/245mm-w2-honyaki-xh-gyuto-in-honduran-rosewood-and-mokume.3322/" class="internalLink">245mm W2 Honyaki XH Gyuto in Honduran Rosewood and Mokume</a>]]></content:encoded>
      <slash:comments>10</slash:comments>
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    <item>
      <title>I'm Closing my Kitchen Knife Books...</title>
      <pubDate>Wed, 01 Jun 2016 17:40:58 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/im-closing-my-kitchen-knife-books.2635/</link>
      <guid>https://www.kitchenknifefora.com/threads/im-closing-my-kitchen-knife-books.2635/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[....for at least a while.<br />
<br />
As some of you know I&#039;ve got a lot going on right now personally (custody court and all its myriad joys), and my custom orders are in general being delayed. Not always by a large amount, but some of the delayed knives are from even before this, and the time involved has been what I consider particularly excessive (only two orders, but they are always on my mind...you know who you are lol). Some of you have even paid off your knife orders in advance (though you all...<br />
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<a href="https://www.kitchenknifefora.com/threads/im-closing-my-kitchen-knife-books.2635/" class="internalLink">I&#039;m Closing my Kitchen Knife Books...</a>]]></content:encoded>
      <slash:comments>26</slash:comments>
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      <title>How to Hold My Knives!!</title>
      <pubDate>Tue, 24 May 2016 17:56:40 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/how-to-hold-my-knives.3293/</link>
      <guid>https://www.kitchenknifefora.com/threads/how-to-hold-my-knives.3293/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Alright guys! So...I&#039;ve gotten a couple of people&#039;s feedback on the knives that were at the ECG, and while no one who has spoken to me &#039;agrees&#039;...I was told that many people felt that the handles on my knives were &#039;too short&#039;. I have to admit, I was sort of baffled by this. Prior feedback from people using my original wa-handle design...with a more traditional length (130mm or so) handle...was that the handle was MUCH too long!! That was part of the main driving force for the new design...<br />
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<a href="https://www.kitchenknifefora.com/threads/how-to-hold-my-knives.3293/" class="internalLink">How to Hold My Knives!!</a>]]></content:encoded>
      <slash:comments>23</slash:comments>
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    <item>
      <title>Scorpion Forge...Stainless??</title>
      <pubDate>Fri, 13 May 2016 11:14:27 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/scorpion-forge-stainless.3244/</link>
      <guid>https://www.kitchenknifefora.com/threads/scorpion-forge-stainless.3244/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Well my friends!! I finally decided that it is time I put in the effort necessary to get a more &#039;affordable&#039; line of knives out to you all. I&#039;m aware that the pricing of my carbon honyaki knives is out of reach for some...I can&#039;t afford them myself, lol...so over the last four months or so, I&#039;ve been putting the pieces together to get something done in a streamlined format that has many of the popular &#039;options&#039; my carbon knives have, without killing myself in labor or killing my customers in...<br />
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<a href="https://www.kitchenknifefora.com/threads/scorpion-forge-stainless.3244/" class="internalLink">Scorpion Forge...Stainless??</a>]]></content:encoded>
      <slash:comments>57</slash:comments>
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      <title>Scorpion Forge Natural Waterstone</title>
      <pubDate>Wed, 04 May 2016 23:23:17 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/scorpion-forge-natural-waterstone.3044/</link>
      <guid>https://www.kitchenknifefora.com/threads/scorpion-forge-natural-waterstone.3044/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Alright ladies and gentlemen. As some of you know, I&#039;ve been retailing some rather different natural water stones that come from a quarry in China. They are however very, very different in both appearance and use than other Chinese stones I&#039;ve used. First, of all of them I have received, refinished, and sold...have been extremely consistent both in color and &#039;grit&#039; range. They are highly pressure dependent for what you want to do with them. With pressure they cut at around 1500 grit (based...<br />
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<a href="https://www.kitchenknifefora.com/threads/scorpion-forge-natural-waterstone.3044/" class="internalLink">Scorpion Forge Natural Waterstone</a>]]></content:encoded>
      <slash:comments>92</slash:comments>
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    <item>
      <title>Website Release!</title>
      <pubDate>Mon, 29 Feb 2016 17:26:05 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/website-release.3136/</link>
      <guid>https://www.kitchenknifefora.com/threads/website-release.3136/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[<a href="http://www.cjaedgedart.com" target="_blank" class="externalLink" rel="nofollow">www.cjaedgedart.com</a><br />
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Store is still in progress, as I can&#039;t seem to keep anything in stock long enough to have a &#039;buy me&#039; link on my page lol. <br />
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By the way, thanks for that guys and gals...if I never have to put a store up, it&#039;ll be because of you all here. SO much appreciation on this end!! <br />
<br />
<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie2" alt=";)" title="Wink    ;)" /><br />
<br />
Anyhow, any and all feedback will be appreciated!]]></content:encoded>
      <slash:comments>23</slash:comments>
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      <title>Alston's 280mm W2 Honyaki Sujihiki</title>
      <pubDate>Sun, 14 Feb 2016 23:53:58 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/alstons-280mm-w2-honyaki-sujihiki.3060/</link>
      <guid>https://www.kitchenknifefora.com/threads/alstons-280mm-w2-honyaki-sujihiki.3060/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Hello ladies and gentlemen!<br />
<br />
This was another really enjoyable project! I&#039;d been looking forward to a suji commission for awhile. I had like four of them in a row, and every time the customer who had ordered one would come up in line, they&#039;d change the order to an XH gyuto!! So when Alston&#039;s turn finally came around and he stuck with a suji...I sprang my new handle geometry concept on him. Luckily he loved it, and the rest is here in the pictures before you. The idea was to get the &#039;Western&#039;...<br />
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<a href="https://www.kitchenknifefora.com/threads/alstons-280mm-w2-honyaki-sujihiki.3060/" class="internalLink">Alston&#039;s 280mm W2 Honyaki Sujihiki</a>]]></content:encoded>
      <slash:comments>20</slash:comments>
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      <title>Cheeks1989's 260mm W2 Honyaki XH Gyuto</title>
      <pubDate>Wed, 03 Feb 2016 16:56:45 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/cheeks1989s-260mm-w2-honyaki-xh-gyuto.3089/</link>
      <guid>https://www.kitchenknifefora.com/threads/cheeks1989s-260mm-w2-honyaki-xh-gyuto.3089/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Sooooo!<br />
<br />
Would it surprise you all to hear that this blade began its life as a Mizuno rehandle lol? No joke! Sam contacted me about buying Ferry&#039;s rehandle spot for the Ikazuchi. They&#039;d already worked out the deal and wanted me to approve it. Needless to say I was fine of course. So the Mizuno arrived, and around the same time Ferry backed out on his spot for a 260mm XH (in favor of an even bigger project lol...gotta love that guy!). The blade had JUST been hardened, so it immediately...<br />
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<a href="https://www.kitchenknifefora.com/threads/cheeks1989s-260mm-w2-honyaki-xh-gyuto.3089/" class="internalLink">Cheeks1989&#039;s 260mm W2 Honyaki XH Gyuto</a>]]></content:encoded>
      <slash:comments>23</slash:comments>
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    <item>
      <title>Soooo...I Have a Question for You All....</title>
      <pubDate>Fri, 29 Jan 2016 18:46:35 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/soooo-i-have-a-question-for-you-all.3078/</link>
      <guid>https://www.kitchenknifefora.com/threads/soooo-i-have-a-question-for-you-all.3078/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[I&#039;m going to be moving here very soon, and once the shop is set back up (I should have almost twice the room I have now, YAY!) I&#039;m thinking about maaaaaaaayyyyybe expanding my product line a bit. My first thought is to increase/improve some of my tooling. A metal cutting bandsaw, 20 ton press, horizontal disc sander, and possibly another grinder are at the top of my list. With these changes will come the ability to do various forms of damascus (which isn&#039;t one of my personal favorites...but...<br />
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<a href="https://www.kitchenknifefora.com/threads/soooo-i-have-a-question-for-you-all.3078/" class="internalLink">Soooo...I Have a Question for You All....</a>]]></content:encoded>
      <slash:comments>24</slash:comments>
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    <item>
      <title>Interesting Article...</title>
      <pubDate>Mon, 25 Jan 2016 14:24:11 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/interesting-article.3052/</link>
      <guid>https://www.kitchenknifefora.com/threads/interesting-article.3052/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[...about pricing and the costs involved in a blacksmithing business.<br />
<br />
And while I am not a blacksmith, of course...I&#039;m sure the similarities are apparent, lol. Now...most guys aren&#039;t doing this full time, and so their overhead costs will be different. Other guys are start ups and so may feel the need to under price for whatever reason. In addition, I don&#039;t bill any of my time spent communicating with customers, or working on design...but again...the concepts still apply to the value of the...<br />
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<a href="https://www.kitchenknifefora.com/threads/interesting-article.3052/" class="internalLink">Interesting Article...</a>]]></content:encoded>
      <slash:comments>14</slash:comments>
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      <title>Matt's 220mm W2 Honyaki 'XH' Gyuto</title>
      <pubDate>Fri, 22 Jan 2016 14:24:01 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/matts-220mm-w2-honyaki-xh-gyuto.3059/</link>
      <guid>https://www.kitchenknifefora.com/threads/matts-220mm-w2-honyaki-xh-gyuto.3059/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Hello everyone! First I want to say that this knife, is a serious cutter lol. It was also one of those builds that started out as a low key, simple spacer arrangement type deals...two brass liners and one thin piece of wrought iron. Next it was two pieces of wrought, then two pieces of wrought and a piece of mokume lol. I can&#039;t imagine where it might have ended up if the blade had taken any longer to finish lol! Seriously though, Matt has been great to work with. I find that often my...<br />
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<a href="https://www.kitchenknifefora.com/threads/matts-220mm-w2-honyaki-xh-gyuto.3059/" class="internalLink">Matt&#039;s 220mm W2 Honyaki &#039;XH&#039; Gyuto</a>]]></content:encoded>
      <slash:comments>4</slash:comments>
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      <title>KKFora Passaround?</title>
      <pubDate>Mon, 18 Jan 2016 17:56:51 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/kkfora-passaround.1265/</link>
      <guid>https://www.kitchenknifefora.com/threads/kkfora-passaround.1265/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Well guys, my new 2x72 grinder should be here tomorrow. I&#039;ve got three 270-280ish mm gyuto blanks out of Aldo&#039;s W2 that are ready to have the bevels forged. They&#039;re roughly 50mm on the heel as they sit. I have the ability to go out another 5mm or so with the forge work before grinding, and if left alone they&#039;ll likely lose as much as 10mm in heat treat from what they are now (it has to do with negative curvature in the quench, and the necessary adjustment of the edge profile).<br />
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So with that...<br />
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<a href="https://www.kitchenknifefora.com/threads/kkfora-passaround.1265/" class="internalLink">KKFora Passaround?</a>]]></content:encoded>
      <slash:comments>181</slash:comments>
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      <title>Lucretia's 170mm W2 Honyaki Ko-Gyuto</title>
      <pubDate>Thu, 14 Jan 2016 07:34:04 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/lucretias-170mm-w2-honyaki-ko-gyuto.3012/</link>
      <guid>https://www.kitchenknifefora.com/threads/lucretias-170mm-w2-honyaki-ko-gyuto.3012/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Hello everyone! As always, this one was a lot of fun. This was a stock knife that was ordered by a very well known member of our forum. <a href="https://www.kitchenknifefora.com/members/188/" class="username" data-user="188, @Lucretia">@Lucretia</a> is known to own one of just about every well known custom maker&#039;s knives on the planet...and I was honored when she turned her eyes to my work, to say the least <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie8" alt=":D" title="Big Grin    :D" />.<br />
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This knife was actually quite a challenge in many ways. It&#039;s very short in length (measured 168mm), but has a full 48mm heel. It is very much a full size, full on...<br />
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<a href="https://www.kitchenknifefora.com/threads/lucretias-170mm-w2-honyaki-ko-gyuto.3012/" class="internalLink">Lucretia&#039;s 170mm W2 Honyaki Ko-Gyuto</a>]]></content:encoded>
      <slash:comments>12</slash:comments>
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      <title>Forgecraft Restoration</title>
      <pubDate>Mon, 11 Jan 2016 20:56:11 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/forgecraft-restoration.1792/</link>
      <guid>https://www.kitchenknifefora.com/threads/forgecraft-restoration.1792/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[So, a friend of mine named Julie is a home chef. She&#039;s a full time nurse as well, and a single mother of two. Still...she has a passion for good food, and my Instagram and Facebook feeds are full of beautiful pictures of the dishes she makes, both finished and in preparation.<br />
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Pictures like this:<br />
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	<a href="https://www.kitchenknifefora.com/attachments/3611/" target="_blank">View attachment 3611</a>
	
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The problem is...most of the pictures include this garish, stainless contraption of a knife. The word &#039;Global&#039; should clear up any misunderstanding of what I mean, lol....<br />
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<a href="https://www.kitchenknifefora.com/threads/forgecraft-restoration.1792/" class="internalLink">Forgecraft Restoration</a>]]></content:encoded>
      <slash:comments>42</slash:comments>
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      <title>Al Large 190mm W2 Honyaki Ko-Gyuto</title>
      <pubDate>Thu, 31 Dec 2015 22:27:02 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/al-large-190mm-w2-honyaki-ko-gyuto.3002/</link>
      <guid>https://www.kitchenknifefora.com/threads/al-large-190mm-w2-honyaki-ko-gyuto.3002/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Sooo! This one belongs to our very own <a href="https://www.kitchenknifefora.com/members/134/" class="username" data-user="134, @cheflarge">@cheflarge</a>! As you all know, Al&#039;s been a HUGE supporter of all of the custom knifemakers in our community. He&#039;s always among the first to lend compliments (which are almost invariably exuberant and obviously hearfelt lol), and has never once that I&#039;ve seen have anything to offer but a kind word. For these reasons and more this knife was an honor for me to make for him.<br />
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So...without further commentary, here&#039;s the knife I made for him...<br />
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<a href="https://www.kitchenknifefora.com/threads/al-large-190mm-w2-honyaki-ko-gyuto.3002/" class="internalLink">Al Large 190mm W2 Honyaki Ko-Gyuto</a>]]></content:encoded>
      <slash:comments>6</slash:comments>
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      <title>Marc Dixon 255mm W2 'Tall' Gyuto</title>
      <pubDate>Tue, 22 Dec 2015 18:28:19 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/marc-dixon-255mm-w2-tall-gyuto.2165/</link>
      <guid>https://www.kitchenknifefora.com/threads/marc-dixon-255mm-w2-tall-gyuto.2165/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Thought you guys might like another &#039;WIP&#039; type thread...and since this is the first &#039;tall&#039; gyuto I&#039;m doing, I thought it was a good candidate.<br />
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Back story:<br />
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A bit over year and a half ago, when I first started doing chef&#039;s knives...a member of the old KKF forums named Marc Dixon contacted me about a knife. He was among the first, and his praise for my work and high hopes for my progress were very, very kind in my eyes. I was early in my learning curve (which NEVER stops btw lol), and the...<br />
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<a href="https://www.kitchenknifefora.com/threads/marc-dixon-255mm-w2-tall-gyuto.2165/" class="internalLink">Marc Dixon 255mm W2 &#039;Tall&#039; Gyuto</a>]]></content:encoded>
      <slash:comments>50</slash:comments>
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      <title>Joe's 240mm W2 Hitatsura Honyaki 'Extra Heavy' Gyuto</title>
      <pubDate>Sat, 19 Dec 2015 06:40:58 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/joes-240mm-w2-hitatsura-honyaki-extra-heavy-gyuto.2952/</link>
      <guid>https://www.kitchenknifefora.com/threads/joes-240mm-w2-hitatsura-honyaki-extra-heavy-gyuto.2952/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[This is one of those knives where everything just went &#039;right&#039;. Seriously, even the hardening (which I initially thought was a failure, but wasn&#039;t) turned out spectacularly on the first try. Handle, saya, polishing...this thing was a dream to make!<br />
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So thank you Joe for the extremely enjoyable commission! This thing is a beast of a cutter, and I can&#039;t help but think you&#039;re going to love it!<br />
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Steel - AISI W2 from Aldo at New Jersey Steel Baron<br />
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Handle - Stabilized redwood burl from Arizona...<br />
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<a href="https://www.kitchenknifefora.com/threads/joes-240mm-w2-hitatsura-honyaki-extra-heavy-gyuto.2952/" class="internalLink">Joe&#039;s 240mm W2 Hitatsura Honyaki &#039;Extra Heavy&#039; Gyuto</a>]]></content:encoded>
      <slash:comments>23</slash:comments>
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      <title>Lance's 300mm Mammoth Tooth and Bog Oak Sujihiki</title>
      <pubDate>Mon, 30 Nov 2015 08:20:18 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/lances-300mm-mammoth-tooth-and-bog-oak-sujihiki.2926/</link>
      <guid>https://www.kitchenknifefora.com/threads/lances-300mm-mammoth-tooth-and-bog-oak-sujihiki.2926/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Now this...was an interesting project. My first time working with mammoth tooth altogether...and man was it...rough lol. There were a lot of little snags in this project...waiting for materials and tooling (mammoth tooth = diamond tooling pretty much exclusively), deciding on various choices in direction each step of the way...etc. I worked very closely with Lance with each step, but was also very pleased with the leeway he gave me in exercising my personal sense of aesthetics. For example,...<br />
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<a href="https://www.kitchenknifefora.com/threads/lances-300mm-mammoth-tooth-and-bog-oak-sujihiki.2926/" class="internalLink">Lance&#039;s 300mm Mammoth Tooth and Bog Oak Sujihiki</a>]]></content:encoded>
      <slash:comments>14</slash:comments>
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      <title>230mm W2 Honyaki 'Live Edge' Gyuto-hiki</title>
      <pubDate>Sun, 29 Nov 2015 06:05:37 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/230mm-w2-honyaki-live-edge-gyuto-hiki.2927/</link>
      <guid>https://www.kitchenknifefora.com/threads/230mm-w2-honyaki-live-edge-gyuto-hiki.2927/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[This knife was commissioned by my return customer and good friend Cesar Cruz (<a href="http://www.kitchenknifefora.com/threads/cesar-cruzs-95mm-w2-honyaki-paring-knife.2725/" class="internalLink">Halloween Parer</a>, lol). This knife went EXCEEDINGLY well, and was truly a joy to make.<br />
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Fun fact, the thickest part of the blade (just forward of the heel), is 1.7mm thick <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie2" alt=";)" title="Wink    ;)" />.<br />
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Steel - AISI W2 from Aldo at New Jersey Steel Baron<br />
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Handle - Stabilized &#039;live edge&#039; California Buckeye Burl with antique copper (from Peoria...<br />
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<a href="https://www.kitchenknifefora.com/threads/230mm-w2-honyaki-live-edge-gyuto-hiki.2927/" class="internalLink">230mm W2 Honyaki &#039;Live Edge&#039; Gyuto-hiki</a>]]></content:encoded>
      <slash:comments>8</slash:comments>
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      <title>32 Shea 270mm W2 Honyaki Gyuto-Hiki</title>
      <pubDate>Sat, 28 Nov 2015 02:36:10 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/32-shea-270mm-w2-honyaki-gyuto-hiki.2876/</link>
      <guid>https://www.kitchenknifefora.com/threads/32-shea-270mm-w2-honyaki-gyuto-hiki.2876/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Heya guys,<br />
<br />
So, this knife was one of the three gyuto-hiki that I&#039;d done and put up for sale together. James bought the first, then the second became the &#039;Watermelon Slayer&#039;, and this third unloved brother sat unfinished on my shelf for months and months. Finally, I was approached by a local knifemaker who was interested in doing a collaboration of sorts. Apparently, he&#039;d setup a deal with a local boutique coffee house/cafe/wine bar 32 Shea (if you&#039;re local, you&#039;ve gotta try their...<br />
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<a href="https://www.kitchenknifefora.com/threads/32-shea-270mm-w2-honyaki-gyuto-hiki.2876/" class="internalLink">32 Shea 270mm W2 Honyaki Gyuto-Hiki</a>]]></content:encoded>
      <slash:comments>10</slash:comments>
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      <title>B&amp;B Sue Moore Auction Donation...'WIP'!</title>
      <pubDate>Thu, 22 Oct 2015 19:13:01 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/b-b-sue-moore-auction-donation-wip.2686/</link>
      <guid>https://www.kitchenknifefora.com/threads/b-b-sue-moore-auction-donation-wip.2686/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[So...as some of you guys saw, I&#039;d done up a donation for the Sue Moore auction for the Breast Cancer Awareness Foundation that <a href="http://www.badgerandblade.com/vb/forum.php" target="_blank" class="externalLink" rel="nofollow">Badger &amp; Blade</a> holds every year. The idea was to get something made to contribute to this great cause...and the little Gold Dollar renovation fit the bill perfectly. I think it looks great...it shaves quite nicely, and hopefully it will pull in more than the value of the time and cost that went into it.<br />
<br />
That...<br />
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<a href="https://www.kitchenknifefora.com/threads/b-b-sue-moore-auction-donation-wip.2686/" class="internalLink">B&amp;B Sue Moore Auction Donation...&#039;WIP&#039;!</a>]]></content:encoded>
      <slash:comments>86</slash:comments>
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      <title>JC Broom's W2 Honyaki Three Knife Set (PICTURE HEAVY!!)</title>
      <pubDate>Tue, 22 Sep 2015 18:25:36 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/jc-brooms-w2-honyaki-three-knife-set-picture-heavy.2729/</link>
      <guid>https://www.kitchenknifefora.com/threads/jc-brooms-w2-honyaki-three-knife-set-picture-heavy.2729/</guid>
      <author>invalid@example.com (CrisAnderson27)</author>
      <dc:creator>CrisAnderson27</dc:creator>
      <content:encoded><![CDATA[Now this was a fun project. JC had come to me looking for a single gyuto, and had a $500 budget. We got on the phone and by the time he got off, he had instead purchased three stock knives that had been made as a set! Needless to say the set cost a bit more than $500, lol...but between his eagerness and my willingness to allow him to pay as he could afford, we were both more than a little happy at the end of the call. JC is a chef at heart (and by profession again soon!) who makes beautiful...<br />
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<a href="https://www.kitchenknifefora.com/threads/jc-brooms-w2-honyaki-three-knife-set-picture-heavy.2729/" class="internalLink">JC Broom&#039;s W2 Honyaki Three Knife Set (PICTURE HEAVY!!)</a>]]></content:encoded>
      <slash:comments>16</slash:comments>
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