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    <title>Se Ecglast</title>
    <description>Taylor</description>
    <pubDate>Wed, 15 Apr 2026 06:26:50 +0000</pubDate>
    <lastBuildDate>Wed, 15 Apr 2026 06:26:50 +0000</lastBuildDate>
    <generator>The Kitchen Knife Fora</generator>
    <link>https://www.kitchenknifefora.com/forums/se-ecglast.67/</link>
    <atom:link rel="self" type="application/rss+xml" href="https://www.kitchenknifefora.com/forums/se-ecglast.67/index.rss"/>
    <item>
      <title>Completed Knives</title>
      <pubDate>Sun, 17 Jan 2021 13:06:41 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/completed-knives.5025/</link>
      <guid>https://www.kitchenknifefora.com/threads/completed-knives.5025/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[<a href="https://www.kitchenknifefora.com/attachments/17851/" target="_blank">View attachment 17851</a>
	
 

	<a href="https://www.kitchenknifefora.com/attachments/17852/" target="_blank">View attachment 17852</a>
	
 One of the first Chef&#039;s knives I made for a friend. AEB-L hardened to ~62 hrc with amboyna handle and copper accents.]]></content:encoded>
      <slash:comments>82</slash:comments>
    </item>
    <item>
      <title>First try with 26c3</title>
      <pubDate>Thu, 11 Jun 2020 13:24:40 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/first-try-with-26c3.6444/</link>
      <guid>https://www.kitchenknifefora.com/threads/first-try-with-26c3.6444/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Was able to heat treat and start grinding on a new knife today. Steel is 26c3 hardened to 65 hrc. Looking forward to finishing and playing with this one. I&#039;ll post more pics when it&#039;s finished.<br />
<br />


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      <slash:comments>18</slash:comments>
    </item>
    <item>
      <title>191mm gyuto 26c3</title>
      <pubDate>Wed, 06 May 2020 23:01:20 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/191mm-gyuto-26c3.6751/</link>
      <guid>https://www.kitchenknifefora.com/threads/191mm-gyuto-26c3.6751/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Just finished this the other day. Steel is 26c3 with hamon hardened to ~65hrc. Handle is Buckeye burl with dyed maple and nickel silver spacers. Balance point is just in front of the heel. Specs as listed:<br />
<br />
Blade length: 191mm<br />
handle length: 121mm<br />
overall length: 320mm<br />
height at heel: 55mm<br />
weight: 166g<br />
<br />
Thickness of spine at:<br />
heel: 2.35mm<br />
mid: 2.31mm<br />
10mm from tip: .85mm<br />
<br />
Thickness 10mm from edge:<br />
heel: 1.25mm<br />
mid: 1.1mm<br />
10mm from tip: .85mm<br />
<br />
Geometry: asymmetrical S-grind for a righty....<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/191mm-gyuto-26c3.6751/" class="internalLink">191mm gyuto 26c3</a>]]></content:encoded>
      <slash:comments>2</slash:comments>
    </item>
    <item>
      <title>203mm Petty/Suji 26c3</title>
      <pubDate>Sun, 12 Apr 2020 20:22:18 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/203mm-petty-suji-26c3.6632/</link>
      <guid>https://www.kitchenknifefora.com/threads/203mm-petty-suji-26c3.6632/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Just finished this one this morning.<br />
<br />
Blade Length: 203mm<br />
Handle Length: 122mm<br />
Overall: 333mm<br />
Weight: 133g<br />
<br />
Height at heel: 37mm<br />
<br />
Thickness@:<br />
Heel: 2.3mm<br />
Mid: 1.6mm<br />
10mm from tip: .55mm<br />
<br />
Thickness 10mm behind edge:<br />
Heel: 1.15mm<br />
Mid: 1mm<br />
10mm from tip: .55mm<br />
<br />
Handle is Amboyna with brass spacer and Poplar Burl ferrule.<br />
<br />
Selling this for $350. I realize the hamon is close to the edge, so when it&#039;s sharpened beyond its use, return the knife and get a $350 price reduction on your next knife....<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/203mm-petty-suji-26c3.6632/" class="internalLink">203mm Petty/Suji 26c3</a>]]></content:encoded>
      <slash:comments>1</slash:comments>
    </item>
    <item>
      <title>Unusual Sharpening Jobs</title>
      <pubDate>Thu, 09 Apr 2020 16:05:30 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/unusual-sharpening-jobs.6599/</link>
      <guid>https://www.kitchenknifefora.com/threads/unusual-sharpening-jobs.6599/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[I&#039;ve seen almost every type of knife imaginable, and sharpened most of them. Here&#039;s a couple of my latest finished jobs. I really should get better about taking before pictures though.<br />
<br />
Up first is an Albion sword brought to me by a customer. It came with no edge (not even a little, as there was still ~4mm of thickness). There was also no handle attached, though he gave me the guard, handle, pommel, and nut; they did not actually fit on the sword.<br />
<br />
Bevels ground on the grinder, hand sanded...<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/unusual-sharpening-jobs.6599/" class="internalLink">Unusual Sharpening Jobs</a>]]></content:encoded>
      <slash:comments>3</slash:comments>
    </item>
    <item>
      <title>A couple Knives for Sale</title>
      <pubDate>Sun, 20 Oct 2019 15:40:02 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/a-couple-knives-for-sale.6119/</link>
      <guid>https://www.kitchenknifefora.com/threads/a-couple-knives-for-sale.6119/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[First up, a western Chef&#039;s knife with stabilized Tasmanian Blackwood handle, and nickel silver bolster and pins. S-grind. Steel is AEB-L @~62 hrc. 202g in weight, 222mm tip to heel, 48mm high at heel, 2.73mm thick at bolster, 2.26mm thick halfway, and .9mm thick 10mm from tip. Asking $450 which includes shipping. Message me if interested.<br />
<br />


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      <slash:comments>3</slash:comments>
    </item>
    <item>
      <title>Newly Refinished Maumasi for sale!</title>
      <pubDate>Wed, 01 May 2019 03:56:26 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/newly-refinished-maumasi-for-sale.5283/</link>
      <guid>https://www.kitchenknifefora.com/threads/newly-refinished-maumasi-for-sale.5283/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Mareko reached out to me a few months back to refinish a blade I had for sale. Even though the knife was in great shape, I sent it off for him to work his magic, and it finally got back to me. $3,600 shipped. Click on the picture, or follow the link if you&#039;re interested:<br />
<br />
<a href="http://seecglast.com/shop/uncategorized/mareko-maumasi-278mm-damascus-sujihikislicer/" target="_blank" class="externalLink" rel="nofollow">http://seecglast.com/shop/uncategorized/mareko-maumasi-278mm-damascus-sujihikislicer/</a><br />
<a href="http://seecglast.com/shop/uncategorized/mareko-maumasi-278mm-damascus-sujihikislicer/" target="_blank" class="externalLink" rel="nofollow"><br />


	<a href="https://www.kitchenknifefora.com/attachments/18214/" target="_blank">View attachment 18214</a>
	
</a>]]></content:encoded>
      <slash:comments>3</slash:comments>
    </item>
    <item>
      <title>Let's start a pass around!</title>
      <pubDate>Tue, 05 Mar 2019 22:29:35 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/lets-start-a-pass-around.5063/</link>
      <guid>https://www.kitchenknifefora.com/threads/lets-start-a-pass-around.5063/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Like the thread says, let&#039;s start a pass around. I&#039;ve already got one on the list (ChefLarge), and will most likely ship this off Monday morning. Blade length is 212mm (8.3&quot;) long, 53mm (2.1&quot;) high at the heel, weighs 203g (7ounces), and is 357mm (~14&quot;) long overall. The fit and finish on this one is subpar by my own standards, though it cuts well. The grind is fairly simple. Rules, use it for a week or two. Only sharpen if you absolutely know what you&#039;re doing, and you are responsible for...<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/lets-start-a-pass-around.5063/" class="internalLink">Let&#039;s start a pass around!</a>]]></content:encoded>
      <slash:comments>16</slash:comments>
    </item>
    <item>
      <title>A surprise box from a friend!</title>
      <pubDate>Sun, 16 Dec 2018 12:47:05 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/a-surprise-box-from-a-friend.5118/</link>
      <guid>https://www.kitchenknifefora.com/threads/a-surprise-box-from-a-friend.5118/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[One of my friends surprised me with a box today. It&#039;s going to take me some time before I can get to it, since &quot;holy moly&quot; the sharpening side of business has picked up this week (by Monday, I&#039;ll have sharpened 235 knives since Wednesday). <br />
<br />
Anyway, here&#039;s the box:<br />


	<a href="https://www.kitchenknifefora.com/attachments/17993/" target="_blank">View attachment 17993</a>
	
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<br />
So, some massive races (rings) of 440C and 52100. I guess it&#039;s time to go back to the forge and play around. I&#039;m sure it won&#039;t happen quickly, but I&#039;ve got plenty of...<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/a-surprise-box-from-a-friend.5118/" class="internalLink">A surprise box from a friend!</a>]]></content:encoded>
      <slash:comments>2</slash:comments>
    </item>
    <item>
      <title>Welcome Taylor</title>
      <pubDate>Fri, 16 Nov 2018 15:38:28 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/welcome-taylor.952/</link>
      <guid>https://www.kitchenknifefora.com/threads/welcome-taylor.952/</guid>
      <author>invalid@example.com (Jim)</author>
      <dc:creator>Jim</dc:creator>
      <content:encoded><![CDATA[Welcome to the vendor program at the KKfora!<br />
<br />
:like]]></content:encoded>
      <slash:comments>14</slash:comments>
    </item>
    <item>
      <title>Paring Knife WIP</title>
      <pubDate>Sat, 16 Apr 2016 17:49:52 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/paring-knife-wip.3253/</link>
      <guid>https://www.kitchenknifefora.com/threads/paring-knife-wip.3253/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Here are some pics of a knife I&#039;ve been working on over the past few days.  I changed up the shape slightly due to some feedback.  Feels like I&#039;m starting to get the hang of things, though I&#039;m not going to talk about how long it actually took me to finish....<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/paring-knife-wip.3253/" class="internalLink">Paring Knife WIP</a>]]></content:encoded>
      <slash:comments>1</slash:comments>
    </item>
    <item>
      <title>What's On My Plate!</title>
      <pubDate>Wed, 06 Jan 2016 04:22:10 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/whats-on-my-plate.2854/</link>
      <guid>https://www.kitchenknifefora.com/threads/whats-on-my-plate.2854/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Just like the title says, this is to show what&#039;s going on in my life.  The last year has been crazy busy, with a &quot;new&quot; house, getting more of my business up and running, getting engaged, and planning a wedding.  The big day won&#039;t be until next July, but there&#039;s always something to be done.<br />
<br />
Here&#039;s the house with some before and after pictures.  Money is a little tight, so the kitchen just got a new stove, and some paint to match the 70&#039;s linoleum.<br />
<br />
Before:...<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/whats-on-my-plate.2854/" class="internalLink">What&#039;s On My Plate!</a>]]></content:encoded>
      <slash:comments>4</slash:comments>
    </item>
    <item>
      <title>Initial heat treating tests with aeb-l</title>
      <pubDate>Sun, 23 Aug 2015 09:32:38 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/initial-heat-treating-tests-with-aeb-l.2628/</link>
      <guid>https://www.kitchenknifefora.com/threads/initial-heat-treating-tests-with-aeb-l.2628/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[So, the last few days, with a break here and there in between, I&#039;ve been doing some initial tests with aeb-l.  I&#039;m still looking at Dewars (see Lucretia, I learned to capitalize!), but figured I&#039;d run some tests to figure out grain refinement.  So far I&#039;ve done about 8 tests, where I&#039;ve quenched the steel between two plates of aluminum, then broken them to look at the grain structure through the microscope.  I know that the grain will become tighter once quenched in LN2, but it&#039;s always nice...<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/initial-heat-treating-tests-with-aeb-l.2628/" class="internalLink">Initial heat treating tests with aeb-l</a>]]></content:encoded>
      <slash:comments>5</slash:comments>
    </item>
    <item>
      <title>Looking for a good container for liquid nitrogen</title>
      <pubDate>Mon, 10 Aug 2015 01:39:04 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/looking-for-a-good-container-for-liquid-nitrogen.2596/</link>
      <guid>https://www.kitchenknifefora.com/threads/looking-for-a-good-container-for-liquid-nitrogen.2596/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[As the title suggests, I&#039;m looking for a container to hold liquid nitrogen.  This will be used for heat treatment of aeb-l steel, so the mouth needs to be wide enough to allow for a knife to be lowered inside.  Wondering what some other makers are using out there for this.  Anything to stay away from, or anything specific I should be looking for?<br />
<br />
Any information would be amazing!<br />
<br />
Thanks!]]></content:encoded>
      <slash:comments>8</slash:comments>
    </item>
    <item>
      <title>Shop is close to being finished!</title>
      <pubDate>Tue, 28 Jul 2015 22:47:25 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/shop-is-close-to-being-finished.2543/</link>
      <guid>https://www.kitchenknifefora.com/threads/shop-is-close-to-being-finished.2543/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Still need to do a few things, but I&#039;ve been able to build a few benches and buy a few tools to start making my own knives.  Still need to do some experiments with heat treating before I jump straight in, but at least I&#039;m on my way!  Here&#039;s a little of what I&#039;ve done so far.<br />
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<img src="https://lh3.googleusercontent.com/StVEvQHOPt2fx3OZ23RgaMHGHn2CIvytj4NQRiVIIYE=w1670-h940-no" class="bbCodeImage LbImage" alt="[&#x200B;IMG]" data-url="https://lh3.googleusercontent.com/StVEvQHOPt2fx3OZ23RgaMHGHn2CIvytj4NQRiVIIYE=w1670-h940-no" /> <br />
<br />
Here&#039;s the grinder and disc sander set up for work....<br />
<br />
<a href="https://www.kitchenknifefora.com/threads/shop-is-close-to-being-finished.2543/" class="internalLink">Shop is close to being finished!</a>]]></content:encoded>
      <slash:comments>16</slash:comments>
    </item>
    <item>
      <title>Sharpening Pictures</title>
      <pubDate>Sun, 07 Jun 2015 16:07:04 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/sharpening-pictures.2396/</link>
      <guid>https://www.kitchenknifefora.com/threads/sharpening-pictures.2396/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[I&#039;m starting this thread just to show some before and after sharpening pics.  It&#039;s amazing to see the condition of some knives.<br />
<br />
This one wasn&#039;t horrible, from what I&#039;ve already seen, but it&#039;ll be fun seeing the reaction of the person when they get it back.<br />
<br />
<img src="https://lh3.googleusercontent.com/QwOyEQxayQT0Dxj8wD_gE-UG7tHjzEY0gY2Z0dQ8cjQ=w888-h939-no" class="bbCodeImage LbImage" alt="[&#x200B;IMG]" data-url="https://lh3.googleusercontent.com/QwOyEQxayQT0Dxj8wD_gE-UG7tHjzEY0gY2Z0dQ8cjQ=w888-h939-no" />]]></content:encoded>
      <slash:comments>2</slash:comments>
    </item>
    <item>
      <title>Local Sharpening Service</title>
      <pubDate>Tue, 28 Apr 2015 00:30:05 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/local-sharpening-service.2252/</link>
      <guid>https://www.kitchenknifefora.com/threads/local-sharpening-service.2252/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[If you&#039;re in the area, feel free to bring your knives on in.  Click on the picture for more details.<br />
<br />
<a href="http://seecglast.com/sharpening-service/" target="_blank" class="externalLink" rel="nofollow"><img src="https://lh6.googleusercontent.com/-TqG6DHex3gU/VT7TsqkJsmI/AAAAAAAAAy4/869hbMqwp20/w656-h849-no/Sharpening%2BAd%2B1.jpg" class="bbCodeImage LbImage" alt="[&#x200B;IMG]" data-url="https://lh6.googleusercontent.com/-TqG6DHex3gU/VT7TsqkJsmI/AAAAAAAAAy4/869hbMqwp20/w656-h849-no/Sharpening%2BAd%2B1.jpg" /> </a>]]></content:encoded>
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    <item>
      <title>Knives Sold</title>
      <pubDate>Thu, 11 Dec 2014 21:15:10 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/knives-sold.1178/</link>
      <guid>https://www.kitchenknifefora.com/threads/knives-sold.1178/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Here is a 270mm Gyuto from Devin Thomas.  It is a carbon composite construction.<br />
<br />
<img src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xfp1/t1.0-9/10394110_633231760085056_8706275547330754936_n.jpg" class="bbCodeImage LbImage" alt="[&#x200B;IMG]" data-url="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xfp1/t1.0-9/10394110_633231760085056_8706275547330754936_n.jpg" />]]></content:encoded>
      <slash:comments>12</slash:comments>
    </item>
    <item>
      <title>Another Marko up for Auction!</title>
      <pubDate>Tue, 09 Dec 2014 23:47:32 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/another-marko-up-for-auction.1785/</link>
      <guid>https://www.kitchenknifefora.com/threads/another-marko-up-for-auction.1785/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[I&#039;ve just listed a new Marko in the auction section of this website.  It has been used once to prepare a dinner with a chef here in town, and we used 4 different knives in prep, so it has seen very little use.  I&#039;m adding a few additional photo&#039;s, to give a better look from additional angles.   If you have any questions regarding the knife, please feel free to ask!  Enjoy the pics:...<br />
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<a href="https://www.kitchenknifefora.com/threads/another-marko-up-for-auction.1785/" class="internalLink">Another Marko up for Auction!</a>]]></content:encoded>
      <slash:comments>1</slash:comments>
    </item>
    <item>
      <title>Knife Sale!!</title>
      <pubDate>Tue, 18 Nov 2014 00:09:54 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/knife-sale.1717/</link>
      <guid>https://www.kitchenknifefora.com/threads/knife-sale.1717/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Tis the season!  From now through the end of November, there is a sale on everything in store!  I&#039;ve taken 10% off everything I have right now.  As usual, I pay shipping, and I should be able to ship anything I&#039;ve got the day after it is ordered.  <br />
<br />
Happy Holidays everyone!<br />
<br />
Taylor]]></content:encoded>
      <slash:comments>1</slash:comments>
    </item>
    <item>
      <title>Knife Giveaway!</title>
      <pubDate>Tue, 04 Nov 2014 23:19:40 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/knife-giveaway.1495/</link>
      <guid>https://www.kitchenknifefora.com/threads/knife-giveaway.1495/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Just like the title suggests, I&#039;m giving away a knife!  This is one from my personal collection.  A DT 210mm gyuto in AEB-L.  There are three ways to enter, one being to just reply to this post.  Please visit my site <a href="http://seecglast.com/knife-giveaway/" target="_blank" class="externalLink" rel="nofollow">www.SeEcglast.com</a> for official rules and the other two ways to enter.  The deadline to enter is 10/31/2014, and I will draw, by random, the winner on 11/02/2014.  This is a picture of the knife:...<br />
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<a href="https://www.kitchenknifefora.com/threads/knife-giveaway.1495/" class="internalLink">Knife Giveaway!</a>]]></content:encoded>
      <slash:comments>87</slash:comments>
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    <item>
      <title>Get together for Knife Geeks</title>
      <pubDate>Fri, 03 Oct 2014 16:18:43 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/get-together-for-knife-geeks.1475/</link>
      <guid>https://www.kitchenknifefora.com/threads/get-together-for-knife-geeks.1475/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[Or anyone that wants to show up.  A local culinary school in Reno* contacted me about holding a party for knife geeks on the 13th of October.  Doors will open at 5:30, and there will be some appetizers for everyone to chow down on.  I&#039;ll be bringing some knives, some to look at, and some to play with.  If you are interested, please contact me for all of the details.<br />
<br />
Thanks]]></content:encoded>
      <slash:comments>3</slash:comments>
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    <item>
      <title>My journey with food</title>
      <pubDate>Wed, 01 Oct 2014 20:31:45 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/my-journey-with-food.1474/</link>
      <guid>https://www.kitchenknifefora.com/threads/my-journey-with-food.1474/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[The first time I was allowed to use a knife and touch a stove to make something myself, I was 7 years old.  My mother got out the step stool, and taught me how to make chili.  I did this once a week, and then started branching out from there.  I realized I could use the same spices (toned down) to do taco meat, and then started learning new flavors and dishes.  <br />
<br />
     Well, our tastes change as we get older, and I started experimenting more and more in the kitchen.  I was pretty good at...<br />
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<a href="https://www.kitchenknifefora.com/threads/my-journey-with-food.1474/" class="internalLink">My journey with food</a>]]></content:encoded>
      <slash:comments>4</slash:comments>
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    <item>
      <title>My first trip to Panaca</title>
      <pubDate>Fri, 20 Jun 2014 23:23:14 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/my-first-trip-to-panaca.980/</link>
      <guid>https://www.kitchenknifefora.com/threads/my-first-trip-to-panaca.980/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[So, last year, I made up my mind to go in to business for myself.  I looked at a couple different options, and one thing kept popping up over and over; making handmade kitchen knives.  Considering I know pretty much nothing about making them, I figured I would try my hand at selling other maker’s knives first.  My first step in this journey would have to be visiting at least one maker first, try to learn as much as I could during that visit, and talk business.  So I sent Devin Thomas an...<br />
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<a href="https://www.kitchenknifefora.com/threads/my-first-trip-to-panaca.980/" class="internalLink">My first trip to Panaca</a>]]></content:encoded>
      <slash:comments>9</slash:comments>
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    <item>
      <title>Website Going Live 5/21/2014</title>
      <pubDate>Thu, 22 May 2014 16:00:58 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/website-going-live-5-21-2014.969/</link>
      <guid>https://www.kitchenknifefora.com/threads/website-going-live-5-21-2014.969/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[I am happy to say that I finally have a date for my website to go live!  This is a pretty busy time right now, as I need to coordinate between my web designer and bank, making sure everything works properly, and making sure to meet all the guidelines of what should be on an actual website.<br />
<br />
Everything should be good to go Wednesday morning the 21st of this month (May).<br />
<br />
The link to the site will be <a href="http://www.SeEcglast.com" target="_blank" class="externalLink" rel="nofollow">www.SeEcglast.com</a><br />
<br />
I just want to add a personal thanks...<br />
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<a href="https://www.kitchenknifefora.com/threads/website-going-live-5-21-2014.969/" class="internalLink">Website Going Live 5/21/2014</a>]]></content:encoded>
      <slash:comments>22</slash:comments>
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    <item>
      <title>About Se Ecglast</title>
      <pubDate>Mon, 19 May 2014 08:25:49 +0000</pubDate>
      <link>https://www.kitchenknifefora.com/threads/about-se-ecglast.970/</link>
      <guid>https://www.kitchenknifefora.com/threads/about-se-ecglast.970/</guid>
      <author>invalid@example.com (Taylor)</author>
      <dc:creator>Taylor</dc:creator>
      <content:encoded><![CDATA[<span style="font-size: 22px"><b>Welcome to Se Ecglast!</b></span><br />
This company has sprouted from my passion for hand crafted kitchen knives. I’ve been cooking since I was 7 years old, when my parents put me on a step stool to cut onions and brown ground beef for chili. I’ve worked in a professional kitchen for a very short period, and while it wasn’t for me, I still hold a very deep passion for cooking and good food. A few years ago, I stumbled into high end kitchen knives. I was blown away with the first knife,...<br />
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<a href="https://www.kitchenknifefora.com/threads/about-se-ecglast.970/" class="internalLink">About Se Ecglast</a>]]></content:encoded>
      <slash:comments>4</slash:comments>
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