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!
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  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.
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Welcome aboard! New Auction feature @ the KKFora

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  1. JMJones
    Post

    favorite hot sauce

    Tabasco Chipotle is my go to.
    Post by: JMJones, Jan 7, 2015 in forum: Food and Drink
  2. JMJones
    Post

    Blade smiths shop visit vol.2

    Great thread, thanks for sharing!
    Post by: JMJones, Jan 3, 2015 in forum: The Kitchen Knife
  3. JMJones
    Post

    What grinder is in your shop

    Randy, I was talking to Jr on the phone and he was describing the capabilities of the belt conversion on the surface grinder. That talk convinced...
    Post by: JMJones, Dec 1, 2014 in forum: Shop Talk
  4. JMJones
    Post

    Let's Discuss Fermented Foods

    I dont know anything about fermenting but I am enjoying the posts and learning.
    Post by: JMJones, Nov 20, 2014 in forum: Food and Drink
  5. JMJones
    Post

    What do you think of the new Auction feature here?

    I like it, going to post a knife today or tomorrow.
    Post by: JMJones, Nov 9, 2014 in forum: The Kitchen Knife
  6. JMJones
    Post

    270mm W2 Sujihiki!

    Very Nice!
    Post by: JMJones, Nov 9, 2014 in forum: CJA Edged Art / Scorpion Forge
  7. JMJones
    Post

    Mmmmm smoky bacon. A new project!

    Very cool. Thanks for posting.
    Post by: JMJones, Nov 3, 2014 in forum: The Off Topic Room
  8. JMJones
    Post

    Finally Going To Try To Do A Knife,... Help Welcome

    When I went freehand, I had had trouble not scratching up the blade bevel. Eventually I ended up increasing my angle until I was way too steep but...
    Post by: JMJones, Oct 27, 2014 in forum: Sharpening forum
  9. JMJones
    Post

    San Mai construction

    I start with three layers. The important thing is that the two outside layers are the same thickness to start. Even forging keeps the middle layer...
    Post by: JMJones, Oct 9, 2014 in forum: The Kitchen Knife
  10. JMJones
    Thread

    Kanji ID for yanagi

    I picked this 240mm ish yanagi recently. Anyone have any idea of the kanji? [IMG] [IMG] Any insight will be appreciated. Thanks John
    Thread by: JMJones, Jul 29, 2014, 0 replies, in forum: The Kitchen Knife
  11. JMJones
    Post

    There are some really good makers emerging lately.

    In the last few years I have noticed more new quality makers popping up and actually putting out a knife that resembles a kitchen knife. When I...
    Post by: JMJones, Jul 24, 2014 in forum: The Kitchen Knife
  12. JMJones
    Post

    What grinder is in your shop

    I have a 3 speed, 2hp, KMG and a variable speed 3hp Wilmont Little Buddy. I am still looking for a 12ov 1HP grinder that I can wheel outside when...
    Post by: JMJones, Jul 20, 2014 in forum: Shop Talk
  13. JMJones
    Post

    Breakfast - What's in Your Gullet?

    I grew up eating banana and peanut butter sandwiches, glad I didn't turn into Elvis...
    Post by: JMJones, Jun 13, 2014 in forum: Food and Drink
  14. JMJones
    Post

    Anyone here fly fish? I'm just getting started again.

    I love to fly fish but don't get a chance enough. Before kids, I fished all over Maine spring summer and fall, probably three days a week. I was...
    Post by: JMJones, Jun 11, 2014 in forum: The Great Outdoors
  15. JMJones
    Post

    Practice Gyuto with western handle

    I like it!
    Post by: JMJones, Jun 11, 2014 in forum: Tansu Knives
  16. JMJones
    Post

    BBQ The thin blue smoke of tastyness

    Talking about BBQ, I just missed a Traeger Lil Tex on craigslist for ...............$200 and ten minutes away. OUCH Back to the Char Griller Kamado.
    Post by: JMJones, May 19, 2014 in forum: Food and Drink
  17. JMJones
    Post

    Damascus

    I also make and use damascus knives. I agree with the other makers, use it but don't abuse it. That being said, I abuse my personal knives. I...
    Post by: JMJones, May 16, 2014 in forum: The Kitchen Knife
  18. JMJones
    Post

    Wet Shaving?

    I started straight shaving two and a half years ago. I now mostly use a double edge and blades from Walmart. I use a straight every so often just...
    Post by: JMJones, May 16, 2014 in forum: The Off Topic Room
  19. JMJones
    Post

    Shigefusa Thinning (Performance Package)

    Great work. That looks fantastic.
    Post by: JMJones, May 16, 2014 in forum: JapaneseKnifeSharpening / Dave Martell Knives
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