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By any chance does anyone have one of these or something like it, I know they are a project, and I will just order a new one if I can't find one, but thought I would put feelers out there otherwise

just not a 120 mm petty please, any condition or steel

Hey anyone know what the best polisher would be to remove scratches just above the bevel (from possibly being steeled?) or just the blade face from being taken in and out of the blade protector For reference it is HD steel from Konosuke

I am thinking of getting a job in the city, Chef that is, I just don't know where to look anyone willing to help a fellow Chef out

Anyone use anything else than a kitchenaid artisan, I am not into making cakes or anything like that, so I definitely can't justify the 350 dollar price tag

White #2 core, clad in stainless, with a nashiji finish (pear) $195 specs vary b/c it is a handmade knife 6.8 OZ 244 blade length overall around 400mm height is around 51.1 and is 4 mm at the spine I have only used this knife a few times, it is definitely not been abused what so...

Exactly how the title reads, if anyone has anything out there in GOOD shape, let me know, just putting feelers out there, recommendations are welcome as well, THANKS!

I am sure this has been discussed before, but I can't seem to find it through the glorious search tool, I left my knife on the line at work and someone knocked it down or maybe even myself, I can't seem to remember, anyways it ended up having a bent tip, so I went at it on the stones and thought...

Just putting my feelers out there, seeing if someone has one up for sale, before I buy one, preferably stainless over carbon, but up for anything

I actually am looking for a Honesuki or Garasuki, or petty good for cleaning and cutting PISMOs, since I have been delegated to this now, and I don't have a knife for this task. Any recommendations would be appreciated. Biggest thing beings edge retention first and foremost

Anyone tried it , the one by Hampton Creek

Which do you find to be the best? I am not big on lamb so I do not really know. I just want to hear what peoples opinions are since I know a lot of people are rather fond of it.

Ok since I am a coffee officiando "beginner" lol...I order some single origin Kenyan coffee but I had them grind it should I invest in my own grinder and that will result in better tasting coffee? If I had the time I would get my own beans and roast them myself but I just don't have the time at...

Honestly how much do you need to open your own restaurant? contemplating this seriously

What is the best company or companies for pan sets not looking for vintage or cast iron either just a full set at a decent price since mine are getting cruddy at home and since I am not a home cook I don't know much about this whatsoever

For sale is a 210 Gesshin Ginga Stainless Just acquired so it is in great condition Comes with the Saya $170 Shipped ConUS or we can talk about International if you are really interested [/IMG]

I just got this did not cut one thing with it.... Nothing wrong with it...it is a beautiful knife... Kind of was just an impulse buy because I was getting something else from Chris (knyfeknerd) Here is his original thread ...

Throwing this out there anyone have anything 180-210mm or any suggestions

Ok I just was thinking while I was eating cheese and crackers is there some kind of good cheese knife b/c cutting cheese is a real pain in the you know what!

I currently own 2 JNS stones one coarse or coarser at around 800-2k and the finishing around 8-10k I was wondering if anyone has any suggestions what I should put between these two for now Since it is a pretty big jump from the 8-2k to 8-10k Something in the JNS category as well...