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About tx4cabbie

  • Birthday 17/05/1976

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  1. Thanks, I've got several on the bench for paying customers at the moment, but this one is for a pal whose just bought his first house, and got his fac (.22 + .308) in the same year, he's a superb lad and has helped us out a few times, so only fair I make him a nice kitchen knife or 2 to celebrate his wins. The handle on this will be curly birch with elk antler and brass accents, as he's part Scandinavian, and it'll wear a nice high grind, with the spine rounded over to make for more comfortable 2 handed use (pushing though squash for example), and maybe some filework if I get the chance. Our lockdown business was setting up a sharpening business, and I've handled most kitchen knives in the last 18 months, if you'd like some advice on cutlery, give me a pm, I'm happy to help. There are others on here far more knowledgeable than I, but what knowledge I have is for sharing.
  2. Funnily enough, am grinding a sheepsfoot kitchen knife from o1 tool steel at the moment, it's 2mm stock, planning on a nice high grind, and a curly birch or maple burl handle. We've some lovely 26c3 and aeb-l stainless in addition to the o1, can knock you one up without Granton notches, with your choice of handle, give us a pm if you fancy it.
  3. Swedish steel is fantastic, and many Japanese knives are made with it- it's a selling point like "Sheffield steel" or "solingen", just let's the buyer know the materials are quality.
  4. If you want inexpensive carbon steel kitchen knives, Old Hickory knives, made by ontario knife and tool company, are a no frills, wooden handled knife, with blades of 1095 carbon steel. They'll sharpen on the bottom of a tea cup, and hold a razor edge. Their paring knives are the best steak knives I've seen, so easy to keep sharp, and cheap enough to buy a few . Moonraker knives has them, they do a set of 5 for 70 quid, their 8 inch slicing knife is £12 - I keep one at my folks, as they have a stainless sabatier which goes blunt if you use it to slice the string off a joint of meat. The old hickory sits in a drawer, unused for day to day tasks, I keep it razor sharp, and dad cuts slices of beef you could read the paper through. You can still get carbon steel knives, a lot of Japanese knives are carbon steel core with stainless cladding, or plenty of custom.makers use carbon steel, and make kitchen knives by hand for less than the price of a mass produced global or similar; for a good quality knife that'll do the job for pennies, you can't beat old hickory. Just bear in mind they'll rust whilst you look.at them given half a chance, dishwashers will kill them dead, and they'll develop a patina of use and age which isn't to all tastes. You can remove it with polish or abrasives, but the oxidisation provides protection against rust, so better to leave it on.
  5. A friend has given up shooting, so gave me his Laurona 12 bore double trigger over/under. It's seen some use but it's a good solid gun. It does, however, mean I've got 7 guns in what was bought as a 6 gun safe. Then last week a friend passed away, leaving me his 5 guns. I need to make some space, and the laurona is sat behind a 682 gold e, so I doubt I'll use it, so I'm offering it free to anyone who'd like a knockabout o/u. I'm in hornchurch in East London, and tbh I'm unlikely to rfd it, so local, and obviously, sgc ticket holders only. Any use to anyone?
  6. There was a syndicate in hainalt that was well thought of, search hainalt on here, contact details should come up
  7. Can I ask if its still available, if I can buy it please?
  8. Bought some manista, you're not wrong, it's good stuff, game changing that one hand-wash of about a minute can have my hands clean enough for dinner - used to monopolise the sink for ages, scrubbing and swearing. Thanks for the recommendation
  9. Thanks, I am happy with it, can't wait for the customer to see it, he's been following it's progress and getting all excited! The blade being sharp to the heel let's you use most leverage when cutting root veg - he's got a postage stamp of a garden which he still manages to grow several types of veg in, and is one of the annoying types who used lockdown to get fitter and improve their diet (as opposed to me, who'd lost 5.5 stone up to march 2020, and then fell off the wagon with a thump!). He cooks a lot with squashes etc making 1 pot meals full of veg for 2 growing lads and 2 working parents, and specifically wanted this sharp heel, and a rounded spine to make pressing down on it more comfy. The blade width is 50mm, so when the handle is gripped the fingers are well out of the way of the sharp edge, and the knuckles are clear of the cutting board. Next in line ready for heat treat are 2 chinese style cleavers, a sheepsfoot chef knife, a hocho inspired chef knife, a couple of smaller prep knives, a pruning knife, some classic ziel - style throwing knives, but rather than the 4.5mm stainless these are in 6mm carbon steel, and a brisket knife with kullenschliff notches to reduce the suction of slice to blade. Been very lucky to have been gifted a load of African hardwoods, and some gorgeous burls, and a joiner pal saves me all the interesting looking walnut, maple, etc that crosses his bench, so the handles should be fun too.
  10. I WISH I was hard-core, its just after scouring the ******* with a pan scourer whilst waiting for the water to heat up, then realise it's set to 95° 9nce I've plunged my hands under the tap, only to realise I've STILL got black embedded in my hands, I just gently smooth the lines out til the dirt has nowhere to hide! Dremel is great for taking the tiniest amount off without hurting my fairy-soft pinkies! I'll grab some Manista, thanks for the advice.
  11. No, not tried, but I will now, thanks for the recommendation. I have swarfega, but that's really for cleaning oil/grease, though it does ok on ground in dirt when you add some sugar or salt for abrasive action. I'll have a look at manista.
  12. Regarding the ceramic honing rod, I was taught lots of different ways to steel a knife, away from you, towards you, as long as the angle is correct and you end up with an aligned edge, I don't suppose it matters. I'll be showing the gentleman purchasing this knife to use the ceramic rod like sharpening a pencil with a Stanley knife, pick your angle, and try to slice off a thin sliver of rod, with very light pressure. The steel is thinly ground high carbon steel so will react well to steeling, and if he does it regularly, he'll need precious steel ground off the blade far less often. No matter what I do I can't get the damp things clean, sharpening tools everyday has steel dust driven into the lines of my hands that no scrubbing will remove - when I want to look halfway decent I have to sand them with the dremel to get the dirt out!
  13. Thanks. A set like this from similar materials would be around £200. Thanks
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