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So, I have been looking around for a new Nakiri. My criteria were 1. kurouchi finish or other eye grabber looks 2. edge retention 3. taller maybe longer I was getting lots of great input. And enjoying the search. I have a Miyabi entry level Nakiri, but the edge drops off after a few...

Back in the 70s my parents bought me some Chicago Cutlery (when they were US made) I still have them and enjoy them because they remind me of wonderful family times. I always liked the walnut handles and how they took a very sharp edge. I still find “beat” ones at thrift shops for less than...

I’m looking to acquire (another) Nakiri. I realize there is much more than steel type but I’m open to more input tjan just steel type. I will be using it at home on the normal produce witj an emphasis on onions & potatoes. I am looking for thin with great edge retention Thanks for all...

Any recommendations for sharpening a STEELPORT chefs knife & paring knife? I'm a system sharpener, so specific DPS is OK. Grit progression? Convexing? FYI 52100 steel

I know, I know, ***? But, there are times when I want an electric knife. Most of the tome it’s wife/kids/friends. Hey, I’m down with that ao they do not mess up my knives! - and sometimes it’s just easier to slice the brisket or pork.

Sorry, but can anyone shed light on the relationship (if any) here ?

Has anyone had any experience with MADE-IN copper cookware?

OK, I get it, there is some “point to it.” But usually when I’m doing point work, I have a shorter knife (i.e. Honesuki) or at least a second shorter knife by my board. It just seems a little unweildly to do point work with a 240-300 mm knife. I actually prefer slicers and bread knives with...

So last week I was lucky enough to get a TAKEDA NAS 165 mm Nakiri (actually over 170 mm 😁 I used it for the first time cutting onions & potatoes for soup. WOW AMAZING AND CRAZY GOOD RELEASE TOO! I get the onions jumping off the blade but the potatoes too? They were Yukon Gold and cut into...

I have been dealing with GRITOMATIC for a long time. ALWAYS SATISFIED. Just received an order with an issue … 3x contacts with no follow-up. Very out of character. Does anyone know if something is up? Or is it just holiday rush? I continue to trust them and will continue to do business with...

Is that dual core steel any good? ((VG 10 & VG 2)) I believe it’s the same steel used in the Shun Hikari line.

I am looking for information on Glestain knives. 1. Steel? 2. DPS? I know it is an asymmetrical grind, and convexed on the primary grind side. 80/20 ? Can anyone provide any more information? I have a few of them. The gyuto is the best potato knife EVER. Russets just jump off the blade...

So, in the Northern hemisphere my stick blender spins counterclockwise (same as the drain in my toilet & sink. Question: Do mixers, blenders, and immersion blenders spin clockwise in the Southern hemisphere? If not, is there a discernible difference?

Anyone thinking of parting with a TAKEDA HONESUKI?

I have a couple Takedas which I’d like to have sayas for. They vary in size so much I think the only way is to make them myself. Any good tutorials out there? Other suggestions?

Does anyone else use sharpening systems Tormek? TSProf? WickedEdge? Hapstone? EdgePro? … or are they incapable of achieving a low enough angle?

Is there an online presence for Marion Forge? If anyone has a web address for the knives it would be appreciated Thx

Is there an online presence for Marion Forge? If anyone has a web address for the knives it would be appreciated Thx

Which is the “better” knife? Takeda or Fujiwara? - probably most fair to compare the Denka line *** DISCUSS *** 😉