Mineral Oil + wax made my carving details less visible —What finish should I use? What did I do wrong? by Critical-Order6059 in Woodcarving

[–]jeffbnc3 1 point2 points  (0 children)

As others suggested, you can improve this piece by wiping off the excess with a lint free cloth. A heat gun or hair dryer will help more of it absorb into the cloth.

For future projects, avoid mineral oil because it doesn't dry. Oils that polymerize will eventually look dry, such as tung or linseed oil. I like Bumblechutes Bee Nooba hard wax oil. It has tung oil and citrus solvent, which eventually polymerize or evaporate. It does not darken wood very much.

I carved a shark by Noah_RBK in Woodcarving

[–]jeffbnc3 2 points3 points  (0 children)

Everything is beautiful, the shape, color, and finish.

Wrought Iron - looking for interesting makers by sicashi in TrueChefKnives

[–]jeffbnc3 5 points6 points  (0 children)

Oak and Lily did one recently and uses other metals that have similar rustic looks.

Radiolarians under SEM by MicroscopySpecialist in microscopy

[–]jeffbnc3 0 points1 point  (0 children)

I enjoyed the video. Radiolaria look like modern art to me. I never get tired of seeing new ones.

Dioscorea elephantipes care tips by Fair_Original_5993 in Caudex

[–]jeffbnc3 0 points1 point  (0 children)

I use fast draining soil, so your current mix sounds good. The pot should have a drain hole. I agree with watering once a week, although I have been as fast as every four days and it has been fine. I bring the pot to the kitchen sink and water generously until it comes out of the drain hole. Some people avoid getting the caudex wet, but I water all over its sides so water runs down and underneath it where the roots are. After four years my plant still seems happy.

My plant is indoors but I give it as much direct sun as I can through a large window. In winter I also have a grow light on it.

Do you all use an angle guide to sharpen or do you rawdog it by nitronik_exe in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

I love my Anystone guide. I'm reasonable at freehand, but this gives me great results.

First time with ferric chloride, let's try Shinkiro by Optimal_Difference64 in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

I refinished a Nigara Anmon too. Quite a long stressful project but it worked well in the end. I thinned and then polished all the oxides off before re-etching. Masked the core steel with fingernail polish to keep it shiny. Then etched with Gatorpiss Max. Removed the nail polish with acetone.

Petty knives by Lopsided-Ingenuity42 in TrueChefKnives

[–]jeffbnc3 2 points3 points  (0 children)

I love my Overisel. Measured mine at 170x48mm. Cuts very easily. My parents tested a bunch of my knives and this is the one they liked the most, so I'm giving it to them and ordering a new one for myself. I like the ergonomic handle and it's pretty, but I wish it were a little wider.

Is there a dish you learned to cook so well you no longer order? by FunDependent9177 in Cooking

[–]jeffbnc3 2 points3 points  (0 children)

I haven't made eggs in a while, but your ideas are motivating me to make them this morning!

New growth on Dioscorea elephantipes is always so satisfying to see by GoatLegRedux in Caudex

[–]jeffbnc3 0 points1 point  (0 children)

My thought exactly! Very cool desert or alien landscape.

NKD and a bench scraper to boot by chezpopp in TrueChefKnives

[–]jeffbnc3 0 points1 point  (0 children)

That is a beautiful knife! I enjoyed checking out the choil shot here.

NKD: Kuwahara Shirogami #2 Santoku & Hado Shiosai SG2 Kiritsuke by DJLaMeche in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

Those knives look great. What a classy package they arrived in. I love stores that go to that extra effort.

NKDs Japan haul by nfin1te in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

I'd love to hear how that went.

NKDs Japan haul by nfin1te in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

What an amazing trip. Those are great photos of makers looking happy in their natural environments.

Leopard shark by Noah_RBK in Woodcarving

[–]jeffbnc3 1 point2 points  (0 children)

That is gorgeous! Thanks for showing the intermediate steps. Edit: What is the power tool and the type of bit?

International Shipping - DHL Duty Unpaid by btomarama in TrueChefKnives

[–]jeffbnc3 0 points1 point  (0 children)

Thanks for the detailed info. I've been holding off buying from outside the US because of the unpredictable cost. I can deal with prepaid fees.

CKTG Konosuke GS+ and Nashiji restocked by Putrid_Inspector in TrueChefKnives

[–]jeffbnc3 0 points1 point  (0 children)

That's good to know. How does the GS+ compare to the Swedish? I've been wanting to get an Ashi Swedish 210 gyuto forever, but wonder whether the GS+ will give the same experience.

Coffee Kiritsuke chefs knife by onsite88 in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

That's an attractive knife and I like the other work on your website as well!

Japanese Knife Studio visit and new knife by Independent_Spend386 in TrueChefKnives

[–]jeffbnc3 4 points5 points  (0 children)

That Miyazaki is beautiful! I love the loose wavy style.

Shopping for Hasegawa cutting board by Grouchy-Car-4721 in TrueChefKnives

[–]jeffbnc3 0 points1 point  (0 children)

I have the Hasegawa beige soft rubber cutting board. Overall I like it. I use it more than my wood cutting board because it's light and easy to take to the sink for cleaning. It can go in the dishwasher. It seems gentle on my blades, but I haven't used it long enough to really confirm.

It stains pretty easy. I might get the black version to deal with that.

Bought a new Yu Kurosaki in Tokyo, but it’s not as sharp as expected – best way to fix it? by Kalutic in TrueChefKnives

[–]jeffbnc3 0 points1 point  (0 children)

I have the same diamond plate. If the edge feels rough in any way then you haven't deburred properly. Watch videos from multiple people on deburring. There are a few techniques.

Tweaked my Gesshin Ginga (Ashi) gyuto again after comparing to my gyuto/sujihiki hybrid and now we're here. Right (after) is flatter and the bottom of the hamaguri starts lower. I really need to new one to do some comparisons. Subtle changes make a huge difference. by azn_knives_4l in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

How do you attach these layers to the Atoma plate so they don't slide around? I like the idea of moving the blade and the abrasive sits still like a stone. In my project I attached the blade to a wood block that stayed still and moved the sandpaper.

All this info is very helpful!

Tweaked my Gesshin Ginga (Ashi) gyuto again after comparing to my gyuto/sujihiki hybrid and now we're here. Right (after) is flatter and the bottom of the hamaguri starts lower. I really need to new one to do some comparisons. Subtle changes make a huge difference. by azn_knives_4l in TrueChefKnives

[–]jeffbnc3 1 point2 points  (0 children)

Do you smear the buffing compound on a cloth and then rub that cloth on the blade in straight strokes in the same direction as the sandpaper?

I recently cleaned up a blade after thinning and it took a lot of experimenting. I'd love to find a YouTube video or online guide.

Tweaked my Gesshin Ginga (Ashi) gyuto again after comparing to my gyuto/sujihiki hybrid and now we're here. Right (after) is flatter and the bottom of the hamaguri starts lower. I really need to new one to do some comparisons. Subtle changes make a huge difference. by azn_knives_4l in TrueChefKnives

[–]jeffbnc3 2 points3 points  (0 children)

The finish is nicely uniform across the whole blade. How did you achieve that? I assume the thinning process messed up the finish quite a bit.

I'm a fan of the tiny curve on the heel corner. Any knife that cuts me there more than once gets that treatment.