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  1. chefjeff.225
    Post

    Show me your sharpening setup

    Smith's 11 1/2" 325 and 750 grit diamond stones, a King 1000/6000 K65 combo, and a hanging leather strop with 1 micron diamond dust on the lower...
    Post by: chefjeff.225, Dec 3, 2016 in forum: Sharpening forum
  2. chefjeff.225
    Post

    Chayote squash

    Half them, half bake them, scoop out shells, mix inside with bread crumbs, cheese, chopped shrimp, seasoning. Top with cheese, bread crumbs, bake...
    Post by: chefjeff.225, Oct 27, 2016 in forum: Food and Drink
  3. chefjeff.225
    Post

    Modified little Carter

    I really appreciate your viewpoint on people other than the maker improving a knife. In kitchen knives, form and function seem to agree more than...
    Post by: chefjeff.225, Aug 7, 2016 in forum: Handiwork Display
  4. chefjeff.225
    Post

    Stone Stropping

    How many strokes on that bare leather?
    Post by: chefjeff.225, Aug 5, 2016 in forum: The Kitchen Knife
  5. chefjeff.225
    Post

    Stone Stropping

    I know this is anathema to you JNS guys (the HORROR, the HORROR!), but... I have a loose rough leather strop, an old belt, hanging from a screw in...
    Post by: chefjeff.225, Aug 2, 2016 in forum: The Kitchen Knife
  6. chefjeff.225
    Post

    Poor tang & bolster fit and what this means when re-handling a knife....

    I takes a real craftsman and artist, who will only let something he's proud of leave his hands, to straighten out crap like that.
    Post by: chefjeff.225, Jul 31, 2016 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  7. chefjeff.225
    Post

    Baking steel

    This is really low-budget (I'm very economically efficient!) - I'm using a 16" ceramic floor tile, seasoned with Pam. Preheat it with the oven,...
    Post by: chefjeff.225, Jul 28, 2016 in forum: Food and Drink
  8. chefjeff.225
    Post

    Rounding Spine

    Make some thick leather jaw faces for your VISE.
    Post by: chefjeff.225, Jul 26, 2016 in forum: The Kitchen Knife
  9. chefjeff.225
    Thread

    WIP Lacewood Sheath

    [ATTACH] Picked up a Shun Elite Santuko a few weeks ago off of Walmart.com, closed out from Williams Sonoma. I believe it listed for about $230,...
    Thread by: chefjeff.225, Jul 25, 2016, 3 replies, in forum: Handiwork Display
  10. chefjeff.225
    Post

    What's cooking?

    Wore out a couple of those starters, made one out of a stainless steel fire extinguisher.[ATTACH]
    Post by: chefjeff.225, Jul 25, 2016 in forum: Food and Drink
  11. chefjeff.225
    Post

    Making Tasso....

    Pour a can of green beans in a pot, put some super-thin sliced tasso on top, cover, bring to a boil and shut off, let sit 5 minutes. Really good,...
    Post by: chefjeff.225, Jul 24, 2016 in forum: Food and Drink
  12. chefjeff.225
    Post

    What is the worse treatment of a good knife you've seen?

    Picked up an old Henckels friodur slicer, probably 10" if I remember right, at a garage sale. It lost one round with the garbage disposal, another...
    Post by: chefjeff.225, Jul 16, 2016 in forum: The Kitchen Knife
  13. chefjeff.225
    Post

    Rounding Spine

    Post by: chefjeff.225, Jul 13, 2016 in forum: The Kitchen Knife
  14. chefjeff.225
    Post

    Just Visiting.....

    And they look at you funny when you give them back their sharp knife with a band-aid...
    Post by: chefjeff.225, Jul 13, 2016 in forum: The Kitchen Knife
  15. chefjeff.225
    Post

    Rounding Spine

    Make some thick leather jaw faces for your knife. Multi-purpose.
    Post by: chefjeff.225, Jul 13, 2016 in forum: The Kitchen Knife
  16. chefjeff.225
    Post

    Hou wood - does it need finish?

    Thanks again. I dunked it yesterday evening, wiped off excess last night. I wipe off epoxy with acetone.When I've had to disassemble epoxied...
    Post by: chefjeff.225, Jul 13, 2016 in forum: The Kitchen Knife
  17. chefjeff.225
    Post

    Lets talk your size

    Mostly the 190 at home, the 240 only comes out for larger meals like a big gumbo or stew.
    Post by: chefjeff.225, Jul 12, 2016 in forum: The Kitchen Knife
  18. chefjeff.225
    Post

    Hou wood - does it need finish?

    Thanks, Robin. I've used Tru-oil on gunstocks, sanded and left the mud to harden, to fill the pores of walnut. I've got a couple of knives about...
    Post by: chefjeff.225, Jul 12, 2016 in forum: The Kitchen Knife
  19. chefjeff.225
    Post

    Want a new chef knife.. But on a budget

    I have a Tanaka 190 mm Guyto in VG10 Damascus, very thin and awesome value. They make it in Japanese and western handles.
    Post by: chefjeff.225, Jul 12, 2016 in forum: The Kitchen Knife
  20. chefjeff.225
    Post

    Hou wood - does it need finish?

    Just put a drop of water on the end of the handle, wood soaked it up immediately. Decision made, it will get a linseed oil finish.
    Post by: chefjeff.225, Jul 12, 2016 in forum: The Kitchen Knife
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