1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
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  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice
Welcome aboard! New Auction feature @ the KKFora

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  1. larrybard
    Post

    Welcome RetSgt. R Yates

    Welcome. And thank you, Sir.
    Post by: larrybard, Oct 19, 2014 in forum: New Member Check-In
  2. larrybard
    Post

    Cinnamon Toast Today

    I'm sure you're proud -- justifiably. Wondering how you'd feel if as he grew older he wanted to be a chef. Would you tend to try to encourage or...
    Post by: larrybard, Oct 16, 2014 in forum: Food and Drink
  3. larrybard
    Post

    Out of the Shop!

    Glad you seem to be okay now. I sometimes wear contacts -- can see far better with them than with glasses -- but I never wear contacts when I...
    Post by: larrybard, Oct 15, 2014 in forum: CJA Edged Art / Scorpion Forge
  4. larrybard
    Post

    Welcome Springfield Kitchen

    Welcome
    Post by: larrybard, Oct 12, 2014 in forum: New Member Check-In
  5. larrybard
    Post

    Welcome Vesteroid

    Welcome, Mark.
    Post by: larrybard, Oct 10, 2014 in forum: New Member Check-In
  6. larrybard
    Post

    Welcome ragen

    Welcome
    Post by: larrybard, Oct 10, 2014 in forum: New Member Check-In
  7. larrybard
    Post

    Welcome Stuart Jones

    Welcome!
    Post by: larrybard, Oct 10, 2014 in forum: New Member Check-In
  8. larrybard
    Post

    Welcome Ole Andre

    Welcome!
    Post by: larrybard, Oct 10, 2014 in forum: New Member Check-In
  9. larrybard
    Post

    Roast storage and recipes

    That better be one big slow cooker (or microwave) if it's going to fit 10 lamb legs.
    Post by: larrybard, Oct 9, 2014 in forum: Food and Drink
  10. larrybard
    Post

    INFO POST Auctions- how to create and bid on them. A KKFora Primer

    Jim, I think the auction feature is terrific. However, as I understand it, if the current bid is on a particular knife is, for example, $250, and...
    Post by: larrybard, Oct 8, 2014 in forum: The Kitchen Knife
  11. larrybard
    Post

    INFO POST Auctions- how to create and bid on them. A KKFora Primer

    How is the bidding process similar to, or different from, typical eBay auctions? For example, is the current high bid displayed? Are there...
    Post by: larrybard, Oct 8, 2014 in forum: The Kitchen Knife
  12. larrybard
    Post

    CJA Edged Art Vendor Interview (CrisAnderson27)

    Thank you. Terrific interview. Really enjoyed it. The sincerity and pride are apparent. P.S. Please wash my knife thoroughly before sending...
    Post by: larrybard, Oct 8, 2014 in forum: Life on the Edge
  13. larrybard
    Post

    Welcome Lanel

    Welcome!
    Post by: larrybard, Oct 7, 2014 in forum: New Member Check-In
  14. larrybard
    Post

    Knife Giveaway!

    Thank you for your generosity. Really like the simple, clean look.
    Post by: larrybard, Oct 6, 2014 in forum: Se Ecglast
  15. larrybard
    Post

    Welcome captaincaed

    Welcome!
    Post by: larrybard, Oct 5, 2014 in forum: New Member Check-In
  16. larrybard
    Post

    Welcome alex

    Welcome!
    Post by: larrybard, Oct 5, 2014 in forum: New Member Check-In
  17. larrybard
    Post

    how long did it take you

    My circumstances are similar, but was planning to start practicing on two old carbon sabs I purchased with that use in mind. Anything wrong with...
    Post by: larrybard, Oct 3, 2014 in forum: Sharpening forum
  18. larrybard
    Post

    My journey with food

    Nothing nearly as interesting here, but thanks much for sharing your story.
    Post by: larrybard, Oct 1, 2014 in forum: Se Ecglast
  19. larrybard
    Post

    removing heat from cutting board

    You really don't think the bleach will lighten the color of the wood?
    Post by: larrybard, Sep 30, 2014 in forum: The Off Topic Room
  20. larrybard
    Post

    What's a signature food only found in your area?

    Cheesesteak, of course, in Philadelphia. Oh, the shame!
    Post by: larrybard, Sep 26, 2014 in forum: Food and Drink
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