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Perhaps a bit of a strange topic but I thought it might be fun. Basically a lot of ingredients we consume today, be they animals or vegetables are already quite far from the original natural form. Vegetables have been bred / crossed to be bigger, plants to become more productive, fruits to be...

Figured I'd post some thoughts since not a lot about them is written on this series. If you want to know more there's quite some indepth reviews in German on kochmalscharf but it's all a lot older and usually about the 18 cm chef knife. But just in brief... I have 2 knives from this series; the...

I don't like to turn this into a witchhunt about moderation... but to close one of the biggest threads on our forum where we honestly had a fairly civil conversation about what happened, just because the discussion doesn't go in a direction 'favorable to management' doesn't feel right to me...

On offer I have my 240 Y. Tanaka gyuto aka Miura Itadaki. Asking 200 euros, shipping included. Prefer to keep this one within the EU. It's this one...

Looking for inspiration for christmas on how to prep a fancier bird. Since I already know how to do the hard part (dissassembling the bird in multiple ways) I figured I'd do a course with a disassembled / reassembled bird. Think... or I've done the 'deboning chicken part' plenty of times...

So here's my reasoning: -I vastly prefer stiff & heavier for my sujis because I mostly use as slicers. Really loving my Mazaki in that regard. -I'm looking for something fully stainless specifically for the cooked meats. It's no problem to use carbon for the raw stuff, but when I'm having...

I don't know if this is controversial in any way... but lately there've been a bunch of 'first good knife' threads, and I can't help but feel like... just reply to all with 'get a ginga' would almost be the safest bet in all cases. Why? -It comes in all flavors; carbon, stainless, wa, western...

Wondering if I'm unique in my tastes. Personally... I just really don't care for damascus. It's not just that I don't care for it because it's purely aesthethics and not functional (on most knives).... I don't even care for the aesthethic at this point. Maybe I've just been turned off by it...

My girlfriend's moving into a new appartment, and decided to redo the kitchen. It's essentially a blank slate, and we're getting pretty far with the design, but I'm struggling a bit with the cooktop. Because frankly the available options are overwhelming and actually finding out specific details...

Since I've done a fair amount of research before my purchases, have a good amount of experience now, and got some nice extra information from Demeyere I figured I'd do a bit of a comprehensive writeup to bundle all the information together. May it be of use for people in helping decide on...

It's in a lot of recipes but rarely properly explained... and whenever I don't do it I don't really notice what the big deal is. Urban myth, grain of truth? What's it all about? What's the result of doing it / omitting it? Discuss!

On offer, my lightly used Yoshikane SKD 240 gyuto. It's from Knives & Stones with their teak handle & saya, but I'm not sure if the kanji is the original Yoshi kanji or Hatsukokoro (they've sold both, but they always made it clear they were identical). I gave it a few shots but it's one of those...

Anyone have any (long-term) experience with the Le Creuset budget line (usually called Faitout)? I can usually get fairly good deals on them but I'm wondering if there's any catch - for example inferior enamel quality. I'm aware they have cheaper thinner lids and less volume due to the lower...

Recently I bought a relatively affordable 270 gyuto just 'to try the length'....and also as an experiment to see how well it'd do as a slicer compared to sujihikis. So far my preliminary conclusion is... it gives me the same stiffness that's missing in a lot of the thinner & lighter sujihkis...

Yes, I know, the usual recommendation is to not put any of your wood in the dishwasher ever. But between me giving up on silicone (long term durability and toxicity concerns), plastic (durability; they always keep melting on me), and metal simply not being ideal for everything (I hate scraping...

Figured I'd at this to the pile... had this quite a while already but I never got around to it. At this point these knives have a justifiably good reputation and I don't want to detract from that, but I figured I'd add a few points that stood out to me. I have the 240 with teak handle and saya...

Title says it all. For years I relied on Ikea since their mineral oil sold as 'Skydd'was always very affordable, accessible, and did everything I wanted it to do when it came to kitchen wood maintenance. It was cheap enough that I could fill jars with it to oil handles, throw it over my boards...

Model in question is a 2021 Cleancut model with the normal ho wood handle. Link: Mazaki Sujihiki My frame of reference when it comes to sujihikis is extremely limited, so I'm going to keep this brief. It hasn't been in rotation that long, but since my basis for comparison is small there aren't...

Perhaps a bit boring to write about since most of us already know about these, but I figure I'd write something down anyway... who knows maybe it's of use to some outsider at some point or helps people who are shopping for cheap stuff, or just to provide a 'different' perspective than most...

I've been planning to write at least some thoughts about some of the knives I got over the last year, but I keep procrastinating it. Since I'm essentially chairbound right now with my current bout of what's probably chinese-bat-flu-2021... here goes. Sorry if it's rambling style; it's all my...