1. {Name}
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  1. cheflarge
    Post

    KKFora Passaround?

    Awesome stuff, Cris. Thanks for doing this. PM sent.
    Post by: cheflarge, Mar 26, 2015 in forum: CJA Edged Art / Scorpion Forge
  2. cheflarge
    Post

    Whats on the bench. Current projects. and other stuff

    Damn! 8-)
    Post by: cheflarge, Mar 26, 2015 in forum: HHH Custom Knives
  3. cheflarge
    Post

    Payton's handles

    Nice job!!! :like :cool:
    Post by: cheflarge, Mar 25, 2015 in forum: Handiwork Display
  4. cheflarge
    Post

    Pictures of your new acquisitions

    I can tell you that the Tansu I own, is a true pleasure to work with. Fit & finish impeccable, craftmanship superior, quality of materials used,...
    Post by: cheflarge, Mar 25, 2015 in forum: The Kitchen Knife
  5. cheflarge
    Post

    dammy Kabar

    Uber sexy!!! :cool1
    Post by: cheflarge, Mar 24, 2015 in forum: Harner Knives
  6. cheflarge
    Post

    Pictures of your new acquisitions

    First I've read much on them....... VERY IMPRESSIVE! 8-)
    Post by: cheflarge, Mar 24, 2015 in forum: The Kitchen Knife
  7. cheflarge
    Post

    Pictures of your new acquisitions

    Killer bow, bro, PSE?
    Post by: cheflarge, Mar 23, 2015 in forum: The Kitchen Knife
  8. cheflarge
    Post

    Kamisori

    Weird..... :-P
    Post by: cheflarge, Mar 22, 2015 in forum: Bryan Raquin
  9. cheflarge
    Post

    Pictures of your new acquisitions

    How do the fly? Same impact point as field points or is re-tuning needed? Super cool concept & the theory is sound, Impressive. 8-)
    Post by: cheflarge, Mar 22, 2015 in forum: The Kitchen Knife
  10. cheflarge
    Post

    new one

    Stunning...... really like the rustic finish on your knives...... a true representation of a "working mans" knife. 8-)
    Post by: cheflarge, Mar 21, 2015 in forum: Bryan Raquin
  11. cheflarge
    Post

    WIP The most EPIC kitchen knives ever! WIP

    Eye popping sexiness! :k
    Post by: cheflarge, Mar 21, 2015 in forum: HHH Custom Knives
  12. cheflarge
    Post

    Caviar - Where to start?

    The ONLY way to consume caviar is super fresh & super cold. Any of the above mentioned accompaniments would suffice. I prefer a Carr's water...
    Post by: cheflarge, Mar 20, 2015 in forum: Food and Drink
  13. cheflarge
    Post

    Show me your finish

    Great thread! 8-)
    Post by: cheflarge, Mar 20, 2015 in forum: The Kitchen Knife
  14. cheflarge
    Post

    WIP The most EPIC kitchen knives ever! WIP

    HOLY SHAT!@#$%^&*()+ 8-)
    Post by: cheflarge, Mar 18, 2015 in forum: HHH Custom Knives
  15. cheflarge
    Post

    Pictures of your new acquisitions

    OMG!!! That Cris Anderson is frickin' amazingly stunning!!! 8-)
    Post by: cheflarge, Mar 18, 2015 in forum: The Kitchen Knife
  16. cheflarge
    Post

    Welcome Mert! ....chefcomesback

    Congrats Mert!!! 8-) Big move, good luck & can't wait to see more of your work!
    Post by: cheflarge, Mar 15, 2015 in forum: Tansu Knives
  17. cheflarge
    Post

    Passaround ?

    :like
    Post by: cheflarge, Mar 15, 2015 in forum: Bryan Raquin
  18. cheflarge
    Post

    BLUE #2

    Yea buddy, gotta love ya some blue #2!!! 8-)
    Post by: cheflarge, Mar 15, 2015 in forum: HHH Custom Knives
  19. cheflarge
    Post

    Nakiri XL

    BEAUTIFUL KNIVES!!! Really like the KU finish!!! 8-)
    Post by: cheflarge, Mar 14, 2015 in forum: Bryan Raquin
  20. cheflarge
    Post

    Sujihiki 270

    MY GOODNESS!!! What a beautiful knife. Looks like a NICE cutter. :cool:
    Post by: cheflarge, Mar 13, 2015 in forum: Bryan Raquin
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