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  1. Pennman88
    Post

    Rounding Spine

    Get some J-flex belts. 80 grit, 120 grit, 220 grit, etc cut them through the tape joint to make them long strips and use them like a show shine...
    Post by: Pennman88, Jul 20, 2016 in forum: The Kitchen Knife
  2. Pennman88
    Thread

    210mm Damascus kiritsuki tip gyuto.

    210mm kiritsuki tip gyuto made from Alabama Damascus steel. 416 layers. swamp wood maple with carbon fiber bolsters and G10 trim. Custom fit...
    Thread by: Pennman88, Jul 19, 2016, 0 replies, in forum: Houston Edge Works
  3. Pennman88
    Post

    Expected price raises across japan for knives

    "The associations"?!? Sounds more like a cabal.
    Post by: Pennman88, Jul 18, 2016 in forum: Japanese Knife Imports
  4. Pennman88
    Post

    Works in progress

    [ATTACH]
    Post by: Pennman88, Jul 18, 2016 in forum: Houston Edge Works
  5. Pennman88
    Post

    220mm sujiki/long petty.

    Thanks! I agree that this is such a useful length in the kitchen. Don't always need a 250mm blade to cut a bagel. :rolleyes
    Post by: Pennman88, Jul 12, 2016 in forum: Houston Edge Works
  6. Pennman88
    Thread

    220mm sujiki/long petty.

    220mm sujiki/long petty with blue dyed box elder Burl, carbon fiber bolsters, and G10 trim. [ATTACH] [ATTACH] [ATTACH]
    Thread by: Pennman88, Jul 11, 2016, 2 replies, in forum: Houston Edge Works
  7. Pennman88
    Post

    220mm Gyuto WIP

    How thick do you leave the edge before HT?
    Post by: Pennman88, Jul 10, 2016 in forum: Maumasi Fire Arts
  8. Pennman88
    Post

    260mm gyuto and 100mm paring

    [MEDIA]
    Post by: Pennman88, Jul 6, 2016 in forum: Houston Edge Works
  9. Pennman88
    Post

    Works in progress

    [ATTACH] [ATTACH] [ATTACH] [ATTACH] [ATTACH] [ATTACH] [ATTACH]
    Post by: Pennman88, Jul 5, 2016 in forum: Houston Edge Works
  10. Pennman88
    Post

    Pictures of your new acquisitions

    A real beauty!
    Post by: Pennman88, Jul 5, 2016 in forum: The Kitchen Knife
  11. Pennman88
    Post

    Pictures of your new acquisitions

    That handle is over the top gorgeous! However, the blade seem like an afterthought and just does not flow. Is it a chef knife or a barong? Looks...
    Post by: Pennman88, Jul 5, 2016 in forum: The Kitchen Knife
  12. Pennman88
    Post

    Works in progress

    [ATTACH]
    Post by: Pennman88, Jul 4, 2016 in forum: Houston Edge Works
  13. Pennman88
    Post

    260mm gyuto and 100mm paring

    Thanks! It can be quite addictive at times to come up with a combo. It takes a bit of visualization and then laying out some guide lines to rough...
    Post by: Pennman88, Jul 4, 2016 in forum: Houston Edge Works
  14. Pennman88
    Post

    Works in progress

    [ATTACH]
    Post by: Pennman88, Jul 2, 2016 in forum: Houston Edge Works
  15. Pennman88
    Post

    Works in progress

    Handles glued up. Waiting for shaping [ATTACH]
    Post by: Pennman88, Jul 1, 2016 in forum: Houston Edge Works
  16. Pennman88
    Post

    CTS XHP

    [ATTACH] Three in XHP
    Post by: Pennman88, Jun 29, 2016 in forum: Houston Edge Works
  17. Pennman88
    Post

    CTS XHP

    Here it is unboxed! 10 sheets .103". I have three in the works already. 250mm, 250mm, 170mm [ATTACH] [ATTACH]
    Post by: Pennman88, Jun 29, 2016 in forum: Houston Edge Works
  18. Pennman88
    Post

    CTS XHP

    The man with the pallet jack rolled up in the 18 wheeler and left me a present!! 266# of XHP! [ATTACH] [ATTACH]
    Post by: Pennman88, Jun 27, 2016 in forum: Houston Edge Works
  19. Pennman88
    Post

    Your Opinion: The best PM stainless steel you have used.

    That's about correct. It would take aogami super about 1 min to get a burr. ZDP 189 takes 10x longer. But since the time scale is only minutes, no...
    Post by: Pennman88, Jun 27, 2016 in forum: The Kitchen Knife
  20. Pennman88
    Post

    Works in progress

    Some more scales in the works. Flame box elder Burl, blue dyed box elder Burl, Pollyanna Burl. [ATTACH]
    Post by: Pennman88, Jun 24, 2016 in forum: Houston Edge Works
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