The Tourist
Banned
JoeC, as you know I took a pretty good teasing by the members of another forum. You know the story, they thought that innovation and the study of Japanese history was a worthless pursuit. I was too "zen" and on the fool's errand of a "guru."
Whoops. He who laughs last.
I was doing some studying the other night--you know dry old history and tools from 800 years ago. Desiccated old Asian tomes, antique ideas, discarded tools and ideals from the ash heap of a bygone age. Ha, ha.
With nothing better to do, I unwrapped a 24 dollar Chinese "Marbles" knife I received. The bevel was a tad crooked, and I had some very serious concerns about the steel.
So I took out the tools, prepared all of my materials and began in a normal fashion. As the work progressed I interfaced modern techiniques and tools into the mix. I buffed in a new way. The bevel and the edge gleamed. Almost as an afterthought, I tickled the dragon.
I've walked this earth for almost six decades. I've seen fashion come and go, and then come again, only to go again. I've heard every lie, every promise, every Three Card Monte trick on the globe. I've learned the hard lessons of a touch of rouge, liquor and bad lighting. I've been bounced off the floor like a ping-pong ball, but then so angry I was bulletproof.
I've handled just about every knife and sword and I've seen some incredible edges. But we now have to find a new word, a new standard. I can no longer brag about an edge that is 'toasty.'
I touched this knife and scared myself.
My friends here at NC can have this edge freely. But as to the procedure, please tell the convexers and the sham friends that the info can be theirs at any time.
Just read a Japanese history book. I know I did.
Whoops. He who laughs last.
I was doing some studying the other night--you know dry old history and tools from 800 years ago. Desiccated old Asian tomes, antique ideas, discarded tools and ideals from the ash heap of a bygone age. Ha, ha.
With nothing better to do, I unwrapped a 24 dollar Chinese "Marbles" knife I received. The bevel was a tad crooked, and I had some very serious concerns about the steel.
So I took out the tools, prepared all of my materials and began in a normal fashion. As the work progressed I interfaced modern techiniques and tools into the mix. I buffed in a new way. The bevel and the edge gleamed. Almost as an afterthought, I tickled the dragon.
I've walked this earth for almost six decades. I've seen fashion come and go, and then come again, only to go again. I've heard every lie, every promise, every Three Card Monte trick on the globe. I've learned the hard lessons of a touch of rouge, liquor and bad lighting. I've been bounced off the floor like a ping-pong ball, but then so angry I was bulletproof.
I've handled just about every knife and sword and I've seen some incredible edges. But we now have to find a new word, a new standard. I can no longer brag about an edge that is 'toasty.'
I touched this knife and scared myself.
My friends here at NC can have this edge freely. But as to the procedure, please tell the convexers and the sham friends that the info can be theirs at any time.
Just read a Japanese history book. I know I did.
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