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Anythingdifferent about sharpening a hunting knife in regards to angles and grit? Someone wants me to sharpen a gift knife for him. It’s SV30 The bevel looks possibly less than a kitchen knife as it comes out of the box

Is the Pacojet a device that can be employed by the (excessive) home cook? Is a blast chiller a mandatory piece of equipment to use the Paco properly?

Any advice about buying a Thermomix in the US? Availability seems limited, possibly only via Canada? Anybody have direct experience with it?

Is there a particular kind of manual saw or sawblade to use when cutting bones for, say, making bone-in ribeyes or pork chops from whole loins? I think a bandsaw would be overkill and a cleaver not precise enough. Regular hacksaw blades work meh. Any suggestions appreciated

Could someone please tell JMac that his mailbox is full so I can PM him please?

Kobayashi Hontan Seikon Professional Yanagiba 300 mm for sale. Purchased two months ago from KKF member who originally got this from EE. He apparently used it sparingly and only stropped it; I have not used it at all. Put a buffalo horn and satinwood right-handed D-handle on. Natural greyish...

Does anyone know of a place in Berlin or Germany that deals with japanese kitchen knives above Shuns or if there are higher end knifemakers who have a brick and mortar store? I am going there to visit a friend who is a great cook, but I don't necessarily want to get him started down the trail...

So now I am being dragged down the road of making my own knives with a LOT of help. Grinding handles to shape is coming along well but it is hard to keep up with cleaning up the dust in my garage-shop. Have a fan to blow and one to suck into a collection bag,, but it is not nearly enough...

This post is more of a feeler rather than a formal offer yet because I don't have a Kramer in hand, but if there is a lot of interest in a Henkels-Kramer 10" carbon guyto for a passaround, I think I can get it going. On the other hand, if there is only weak interest, I would let this one go

Next for your passaround pleasure, a Gesshin Hide 240 mm gyuto in Blue#2. Stiff with no flex, edge retention great. Wa-handled. If interested, please PM me your mailing address and if you reply to this thread it will stay up longer too. Usual rules: keep about a week, mail priority...

Would be interested in picking up these knives used for KKF passarounds: Kramer 10" chefs Gengetsu gyuto Mario guyto (a remote chance, I know) Suisin Inox gyuto Please PM and send pics if you have a candidate

Any sharp implements that people might want to see as a passaround?

Konosuke 270 mm HD Kiritsuke. Pristine shape. Box without saya. Paypal 210 shipped insured CONUS PM if interested

Kochi Blue#2 steel 240 mm guyto with burnt chestnut handle and kiritsuke tip. Currently out of stock at JKI. In great shape. Box but no saya. Original price $330. Paypal $250 shipped insured Conus. PM if interested

To all in this community of obsessive-compulsives, a Happy Thanksgiving. I hope the home cooks get to use every knife they own, and I hope the pros don't have to touch theirs

Now up for sale: 270 mm Konosuke HD kiritsuke, lightly used in home. No flaws. $265 shipped CONUS 240 Moritaka guyto. No overgrinds, lightly used. $175 240 Carter suji. Verythin, used sparingly $300 150 Yoshikane SLD "petit guyto" from EE. Never used, very pretty blade $300

Finally got ahold of another Kato for a passaround. If interested, please PM me you address AND whether you would rather try a 240 or a 270 List might need to be limited depending on demand:( BC

Kyle, fix your inbox please, need to communicate something to you about the Heiji passaround

Here is the noob question of all time. Now that I can finely dice an onion in mere seconds, how do I peel the brown skin off quickly from a halved onion without having to take the outermost layer of good onion? Peeling sometimes takes longer that the chopping.

Stones and boxed knives Knives in racks(Marko, Moritaka, Shig) (Marko, Ghessin Heiji, Masamoto, Catcheside) (Yoshikane, Marko, Catcheside, Masamoto, Ghessin Ittetsu) (Kiritsuke Block: Marko, Doi, Konesuke, Marko)