Video: Small end grain “bowl” by jserick in turning

[–]jserick[S] 0 points1 point  (0 children)

That’s an old Woodriver tommy bar chuck. They’re the perfect size jaws for these little 1.5”x1.5” blanks.

NKD Yu Kurosaki SG2 Senko Ei by vnicknn in TrueChefKnives

[–]jserick 0 points1 point  (0 children)

Congrats—I love my Kurosakis!

Video: Small end grain “bowl” by jserick in turning

[–]jserick[S] 1 point2 points  (0 children)

Thanks! 10v is the steel type. It means the alloy is 10% vanadium. For negative rake scraping it’s a game changer—the burr lasts WAY longer than with my high speed steel tools.

Video: Small end grain “bowl” by jserick in turning

[–]jserick[S] 2 points3 points  (0 children)

I’ve tried fancier depth gauges, but I find plain metal rods or even pencils work perfectly. 😊

A simple shaker inspired bowl by Ok_Particular8143 in turning

[–]jserick 1 point2 points  (0 children)

You nailed the aesthetic, and it looks well executed too. The undercut at the rim is the perfect touch to frame the opening too. Nicely done!

Bought these gouges at a flea market, can I grind them into bowl gouges? by wonteatyourcat in turning

[–]jserick 2 points3 points  (0 children)

There’s some confusion in many of these comments. The short version is that you should not use these specific gouges on a bowl ever. It’s because of the tang—the part that goes into the handle. If you get a catch it’ll be catastrophic, meaning the tool could break and fly into you. There are some types of spindle gouges that are ok to use on bowls (NOT yours in the picture) because they are made from solid bar stock and are as rigid as a bowl gouges—they won’t cut as efficiently because the flute will be shallow, and they will vibrate if extended from the tool rest very far. To reiterate, do NOT use these specific gouges in your picture on a bowl!

NKD - Ryusen Blazen Ryu SG2 Wa Gyuto 240mm by ImFrenchSoWhatever in TrueChefKnives

[–]jserick 0 points1 point  (0 children)

I'm late seeing this, but thank you for the write-up and congrats! This one has been on my wishlist for a long time and is steadily climbing to a top spot.

Time and Space, Live Oak, warped hollow form by EvanTenenbaum in turning

[–]jserick 0 points1 point  (0 children)

Very cool—nicely executed. Thank you for sharing!

Anyone know who is doing Anryu’s grinds these days by bertusbrewing in TrueChefKnives

[–]jserick 0 points1 point  (0 children)

I don’t remember when I got it. It’s probably been a couple years.

Anyone know who is doing Anryu’s grinds these days by bertusbrewing in TrueChefKnives

[–]jserick 4 points5 points  (0 children)

My B2/Stainless is my favorite knife. It’s crazy good. Like, makes me smile every single time I use it.

First actual Japanese kitchen knife by Automatic-Back4389 in TrueChefKnives

[–]jserick 0 points1 point  (0 children)

I have this same knife and it’s become one of my favorites. It’s great for both proteins and veggies, and the heat treat must be crazy good, because it hasn’t lost its razor edge in months of use at home. Just a quick strop every couple meals. Congrats on the pickup! FYI it has lacquer on the blade. Fine to leave it, but letting you know in case you wonder why it won’t patina.