Chris C Posted January 27, 2020 Author Share Posted January 27, 2020 I don't think there is a more striking wood than Curly Maple. It's one of my favorite woods. Still have a bunch of it! Quote Link to comment Share on other sites More sharing options...
Marcus_Aurelius Posted January 27, 2020 Share Posted January 27, 2020 Those are some great stories. I do have a couple of small burls that where freshly cut about 2 weeks ago, still got way to much time until they dry out . I love that curly maple! Great contrast and absolutely stunning. I’m partial to red maple burl myself, which conviently is some of the burl that is drying in the shop. Quote Link to comment Share on other sites More sharing options...
Chris C Posted January 27, 2020 Author Share Posted January 27, 2020 Unfortunately, I seldom get burls. This one was a freak. That's why I'm holding it" close to the vest". Most of my friends are wood turners, so any time burls become available, I'm the last to hear about them. Quote Link to comment Share on other sites More sharing options...
sfeile Posted January 29, 2020 Share Posted January 29, 2020 On 1/27/2020 at 9:26 AM, Chris C said: sfeile, I didn't know if by mentioning "balance", you meant balance in design or weight. Weight mainly. For example this kitchen knife. Notice how it is balanced on my finger. For many chefs and even home cooks, a pinch grip at the ricasso area is quite common. Having to heavy of a forward balance, it makes the blade harder to control. Too heavy in the rear, and you lose cutting weight and have to work harder. Of course your balance point will vary with intended use. A chopping knife like a cleaver or heavy use camp knife, you want a forward weight to assist the chopping. A small paring knife or carving knife, you want the weight to the rear to assist with control. Quote Link to comment Share on other sites More sharing options...
Chris C Posted January 29, 2020 Author Share Posted January 29, 2020 Well, I guess I'm okay then because my little EDC balances at the first brass pin behind the bolster. Quote Link to comment Share on other sites More sharing options...
CrazyGoatLady Posted January 30, 2020 Share Posted January 30, 2020 sfeile, that's a good looking knife you got there. Thanks for giving Chris pointers that I'm learning from also Quote Link to comment Share on other sites More sharing options...
sfeile Posted January 30, 2020 Share Posted January 30, 2020 20 hours ago, CrazyGoatLady said: sfeile, that's a good looking knife you got there. Thanks for giving Chris pointers that I'm learning from also Thank you, and you are welcome. Quote Link to comment Share on other sites More sharing options...
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