JMK in the kitchen...paring/utility in D2 with brown micarta/pink liners

[Fred.Rowe]

Or that I have a superkid....

No joke though that we purposely let him be a little less than hygienic though.
I am a firm believer that we as a society overuse antibiotics and disinfectants, and are weaker for it.

The common usage of counter disinfectants, I believe is counterproductive, in protecting us against common household germs and minor infections.
The human body comes equipped with an advanced system that will fight off those common diseases if not interfered with.
Our wide usage of antibiotics in feed animals has turned out to be a curse.

Enjoy that super kid.

Excuse the off topic Jon.

 

[Matt Brook]

I like it Jon,

The pins have been covered, should be fine with a bit of a clean every now and again. I like my kitchen knives a lot thinner though. I would go full flat grind down to as close as zero as possible. Looks bloody good!

Matt

 

[Mudbug007]

Or that I have a superkid....

No joke though that we purposely let him be a little less than hygienic though.
I am a firm believer that we as a society overuse antibiotics and disinfectants, and are weaker for it.

+1. I too live with a germophobic wife, to the tenth power!

There are very few times that some type of disinfectant wipe is not within reach of her. I tell her that those disinfectants and all the other cleaning chemicals she uses are worse for her than the germs she's trying to kill.

BTW, love the knife Johnny. I've made a few paring knives out of CPM 154 and grind the entire edge, but I think it's more of a purpose and personal preference! Love that Brown micarta!

 

[jonnymac44]

Thanks for all the feedback and suggestions guys. I appreciate the input. One of my goals is to improve the quality of my kitchen blades. Not sure if I'll ever make a lot of kitchen knives but I think it's important to know how to make on right. Thanks for the help!:thumbup: