1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice
Welcome aboard! New Auction feature @ the KKFora

Search Results

Search Again
Page 3 of 7
  1. MattS
    Post

    254 x 54 52100 @63

    Well done.
    Post by: MattS, Oct 17, 2017 in forum: Brock Cutlery
  2. MattS
    Post

    Welcome traviseh18

    Welcome
    Post by: MattS, Oct 15, 2017 in forum: New Member Check-In
  3. MattS
    Post

    Catcheside Monthly Auction

    Beauty. Thanks for doing the auction Will and nice pick up Rick.
    Post by: MattS, Oct 13, 2017 in forum: Catcheside Cutlery
  4. MattS
    Post

    Welcome PanamaPeet

    welcome.
    Post by: MattS, Oct 12, 2017 in forum: New Member Check-In
  5. MattS
    Post

    Pictures of your new acquisitions

    That Halcyon looks banging. What sort of grind is it sporting?
    Post by: MattS, Oct 12, 2017 in forum: The Kitchen Knife
  6. MattS
    Post

    Welcome Jacob_x

    Welcome
    Post by: MattS, Oct 10, 2017 in forum: New Member Check-In
  7. MattS
    Post

    Pictures of your new acquisitions

    Damn! Super jealous right now. What is that 6 Billips? Is that a 270 or 300?
    Post by: MattS, Oct 10, 2017 in forum: The Kitchen Knife
  8. MattS
    Post

    Welcome Jelle Hazenberg

    Welcome to the forum. Love looking at your knives.
    Post by: MattS, Oct 10, 2017 in forum: New Member Check-In
  9. MattS
    Post

    Welcome eitan78

    Nice. Your IG pops up on my feed often. Good to have you here.
    Post by: MattS, Oct 10, 2017 in forum: New Member Check-In
  10. MattS
    Post

    Stone progression for thinning

    Did not know Watanabe had his own synthetics. I have the S.Pro 1k and the S.Glass 1k. The pro is more aggressive, may actually be more of an 800...
    Post by: MattS, Oct 10, 2017 in forum: Sharpening forum
  11. MattS
    Thread

    Stone progression for thinning

    I am undertaking a big thinning project. I started with the pink brink, which I think is 220 grit. My next stone in my progression is a 1k. Is...
    Thread by: MattS, Oct 9, 2017, 6 replies, in forum: Sharpening forum
  12. MattS
    Post

    Applying Chromium Oxide to a Felt Strop

    Nice. what would be the advantage of using it on felt v. Leather or vice versa?
    Post by: MattS, Oct 9, 2017 in forum: Sharpening forum
  13. MattS
    Post

    Welcome Cody Paul

    Good to have you here Cody.
    Post by: MattS, Oct 9, 2017 in forum: New Member Check-In
  14. MattS
    Post

    Cutting boards....

    Beauty, I would almost be afraid to cut on it...almost. Just let you spouse know you were thinking of making one yourself, but it was cheaper...
    Post by: MattS, Oct 8, 2017 in forum: Brock Cutlery
  15. MattS
    Post

    Welcome Will

    Welcome.
    Post by: MattS, Oct 8, 2017 in forum: Catcheside Cutlery
  16. MattS
    Post

    254 x 54 52100 @63

    Iron wood can be a PITA for a ferrule, not only initially, but down the road as well. The ferrule takes the brunt of abuse with hitting the...
    Post by: MattS, Oct 8, 2017 in forum: Brock Cutlery
  17. MattS
    Post

    Welcome prashr

    Welcome to the fora.
    Post by: MattS, Oct 7, 2017 in forum: New Member Check-In
  18. MattS
    Post

    Pictures of your new acquisitions

    Dang, not sure why that pic is so big, sorry.
    Post by: MattS, Oct 7, 2017 in forum: The Kitchen Knife
  19. MattS
    Post

    Pictures of your new acquisitions

    Dan Prendergast differentially hardened 240 suji: [IMG][IMG][/IMG] [IMG] Already had some use and some nice purple/blue patina forming.
    Post by: MattS, Oct 7, 2017 in forum: The Kitchen Knife
  20. MattS
    Post

    Best KS clone maker

    The KS is a knife sub type produced by the Masamoto company. It has long been hailed as the quintessential Japanese gyuto with mono white steel,...
    Post by: MattS, Oct 6, 2017 in forum: The Kitchen Knife
Showing results 41 to 60 of 134 Next >
Search Again
Page 3 of 7