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Posts by Benuser

http://www.messerforum.net/showthread.php?114424-Diskussion-Stauch-Gesenkschmieden-(aus-quot-Ich-suche-einen-Messerblock-bis-max-%80-300)
http://www.messerforum.net/showthread.php?114424-Diskussion-Stauch-Gesenkschmieden-(aus-quot-Ich-suche-einen-Messerblock-bis-max-%80-300) For those who read German, especially the comments by Balbach and Gerfin.
The patina comes from only cleaning the very edge immediately, and waiting a bit before rinsing with very hot water. Patina protects against rust and is relatively stable once installed. It hinders taste and smell transfer that may occur with pristine carbon steel. That being said, the Herders aren't very reactive. Nothing to worry about.
@CeeStorm: knivesandtools.nl and its affiliates de, fr, co.uk do send to the Czech Republic. Make sure to verify prices between the sites.
http://postimg.org/image/qy993gjdr/?_ga=1.186341101.597772112.1462286716 Haven't yet to decide...
http://postimg.org/image/3vqeb1gdb/full/ In which case, again, Herder 1922, 23cm chef's, C75 carbon steel, 60Rc, €130.
http://postimg.org/image/sart8ne3j/?_ga=1.173404515.1372758100.1461721761 But this is the way to have it flush with the blade.
http://postimg.org/image/rh1k3gtcv/?_ga=1.120305992.1372758100.1461721761 As always, it depends. On older ones as the Sheffield above I want the fingerguard to flush with the relief bevel. My Herders are new, though, and I'm a few mm from having to decide. As their fingerguard is an arc I may postpone any decision by just rounding it a bit. I don't want to defigurate a lovely Jugendstil design.
The Misono Swedish Carbon Foodie mentioned is by far the easiest to sharpen.
http://postimg.org/image/k01uda1gf/full/ Herder 1922 Trancherard.€109.
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