What is the meaning & significance of the Japanese text stamped or otherwise impressed onto the blade of this knife? Brand? Maker? Something else?
I would like to give a few members of my firehouse each a small, folding utility knife, engraved with their name, as a gift. Because I'm getting several of them, I'd like to keep costs under $35 or so. I've looked at Benchmade and Buck, as I have each of those brands and have found their quality to be good, but I'd like to find the absolute best knife I can for the price. Extreme durability under conditions of brutal misuse is a plus. [more inside]
I'm trying to track down a specific bar or citrus knife that has an unusual, square shape. [more inside]
I'm searching for traditional knives, or knives with a well-regarded history. Knives in the first group would be puuko knives, hori hori, kukri, and higo knives. Knives in the second group would be opinel, douk douk, victorinox, and laguiole knives. (Some of these are knife makers and some are unprotected names.) Nothing is too big or too small. I prefer knives that are just knives, but things that are also tools would be cool to see. Respected makers of traditional knives would also be appreciated.
I'd like to tidy up my Raspberry Pi projects by putting them in custom cases. The pre-made cases have holes for every port, which I don't need (and sometimes I have sensors and other things that need holes of their own). I have some plastic project boxes, but I'm not sure how best to cut the holes I do need. [more inside]
What tools/gadgets for self defense would you recommend for a small to medium sized woman? [more inside]
Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
A decade or more ago, in an Asian market somewhere in North America, I came across a chopping knife that became my favorite kitchen tool. It's been lost for more than a year now ... and I am desperate to replace it. But I haven't a clue who the maker was and have had no luck locating anything like it again in the dozen or so markets I've since visited. Help? [more inside]
I've been looking at this knife at Best Made for a while, and I can't seem to find its provenance. Many other products at Best Made are rebranded or what have you versions from known suppliers, but I cannot for the life of me find a knife that resembles the Hotta-san — after looking at hundreds online. Everything I find refers back to Best Made's info. Can anyone unravel this mystery? [more inside]
I remember reading a description of a fair(ish) cake-cutting procedure for an unlimited number of people. It was NOT the one described in this post on the blue with all the broken links. Please help me find either the original source or a more coherent description than the one I provide here. [more inside]
A friend of mine has been getting back into camping/hiking/general outdoors-ness recently and has asked for my help locating a good 'survival' knife. [more inside]
Where can I buy a good knife sharpener in the Boston area? [more inside]
I'm going to buy a filleting knife as a gift. Which make should I buy? [more inside]
What's the best route for a Katahdin Day Hike from Roaring Brook parking lot? [more inside]
Looking to buy a knife sharpening system. [more inside]
Why is modern flatware so huge? Can anyone recommend some nice, not overly expensive, and small flatware sets? [more inside]
Looking for suggestions for Everyday Carry (EDC) items. [more inside]
Let's say you're starting from scratch and outfitting a minimalist kitchen. What do you buy? [more inside]
Is there anything I can do to restore my beautiful, pristine Sabatier carbon steel knife to its original condition? [more inside]
Should I carry a concealed knife for self defense? If so, what kind? Are there classes that educate proper knife usage? [more inside]
I have a couple of mini knives/multi-tools (1 Leatherman and 1 Gerber). I like both of them a lot, but they are getting kind of old (1 is 13 years old and the other is about 4 years old). I am looking for a way to clear them properly so that some of the minor rust spots are gone and get rid of all of the "stuff" that has accumulated in the knife over the years. However, where they are so small, I am finding this difficult. Any tips/suggestions as to go about doing this?
Is there such a thing as a really nice, possibly handmade, credit-card-sized multitool? Examples of what I'm NOT looking for below the fold. [more inside]
I have one of the Kershaw SpeedSafe knives designed by Ken Onion. A little while ago the knife stopped opening all the way when I pushed on the back of the blade. I've opened it up and now I need a little guidance. There's a bonus question on cleaning / inhibiting rust as well. [more inside]
We'd like to buy my mom some really good kitchen knives for her birthday. However, we don't really feel like paying $55 for a 4.5 inch knife. [more inside]
When trying to cut vegetables with my new, sharp Shun santoku knife, I find that a simple chop is not cutting through all the way through the skin. So for example, I'll have slices of diced bell peppers that are diced 97% of the way through, but still hang together. I think it's a problem in my technique. After I push down all the way, am I supposed to slide the knife backward to complete the cut? Or wiggle the knife a little left and right (though this produces an unpleasant screech as the knife grates against the cutting board)? Or just slice harder? Or get a different cutting board? Thanks for helping an amateur.
Looking for a high quality extremely sharp knife that i could carry and will never be used for anything other than last ditch self defense. The two things that it must be...Under $60 and non-fixed blade.
Please pick out some dishware and flatware for me. I am overwhelmed and you all are better at this than me. [more inside]
In the series of movies about Zatoichi, the famed Japanese masseur and blind swordsman, the protagonist wields his sword in an "inverse" position, with the bladed portion of the weapon extending downward from the hand. Is this position unique to Zatoichi, or does it appear in other Japanese--or non-Japanese--styles of swordsmanship? [more inside]
How to keep an electric knife sharpener from scratching the blade? [more inside]
South African Knife Laws Filter: Can I Carry My Pocketknife? [more inside]
Help me choose a knife, machete and training manuals for self defense. [more inside]
[EnglishFilter]: "Butcher knife" or "Butcher's knife?" [more inside]
Just inherited a knife from my grandfather on a visit back home. He bought it in 1945; it is stamped "SCHRADE-WALDEN N.Y. U.S.A H-15" it has been in his Silverado's cab for the last 30 years or so, stored in a leather sheath (I've just read that's bad.) I have questions on cleaning it. [more inside]
Name the knife used in "A Perfect Getaway" - seen in the previews, strapped to the leg of one of the male characters. It appears to have a handle that looks like brass knuckles, and generally looks very cool. I'm interested in knowing the model and manufacturer of this knife. Thanks!
Moving from Melbourne, Australia to Nevada, USA. Need to ship a rifle and some knives to collect when I get there. Any advice? [more inside]
What is your favorite pocket knife? [more inside]
So my buddy and I watched that old Keanu Reeves film Point Break the other night, and we got to talking. We're thinking that more air pressure causes you to bleed at a more furious pace. So if someone's in a knife fight in a plane, is cut, say across the arm, then jumps out of the airplane to parachute to the ground - will they bleed to death before they hit the ground because the air pressure is causing them to bleed so quickly? It doesn't have to be skydiving, it could be on like, Everest. Will you bleed crazy fast higher up? I know that there are a lot of variables here, but I'm just curious if the thinking is sound.
I kinda feel like rounding up a couple of rubber practice knives and coating the edges in lipstick and having some simulated knife fights just for kicks. [more inside]
[TVMoviesFilter] Trying to remember an old, cheap-looking movie from a single rememberance: in a room full of rich people, a magician/healer slides a woman's neck tumor/lump through to her finger, at which point he cuts it off with a knife. [more inside]
I'd like to sharpen my knives and pruner, but how? [more inside]
Can you recommend a good woodworking pocket knife for a 12 year old? [more inside]
How can I buy a butterfly knife cheaply if I just want to practice opening it? The hinge should work well, but the blade itself can be hammered out of somebody's garbage can for all I care. The first thing I do will be to dull it. In fact, since I spend a lot of time in Illinois, New Jersey, and New York City where butterfly knives are illegal to carry, it'd probably buy me some peace of mind if this thing didn't have a blade at all, just some appropriately weighted piece of metal. Anyone know where I can get something like this?
Where can I buy cheap kiwi brand knives in Calgary? [more inside]
I am looking for a reliable, reasonable quality spring-assisted knife on a budget. [more inside]
I have a bunch of dull knives, chisels, etc. I think I'm looking for a bench grinder. Used? New? How do I use it when I've got it? [more inside]
Why do the slices stick to the side of my chef's knife when I'm slicing apples and such? Is there anything I can do to stop it? It doesn't seem to happen to the TV chefs.
What should I call it when a band is finishing a song and the guitarist hits the last chord while jumping in the air and jack knifing his/her legs back? [more inside]
[ManufacturingFilter] I have a kitchen knife that looks like solid metal, but it's far too light. How was it made? [more inside]
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