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This isn't really meant to be anything specific. Maybe it will become something specific. @cotedupy said something very important somewhere about how a lot of our differences in sharpening come from nomenclature. When I say I deburr after every stone it means something different to a lot of...

Shipping included in pricing, if you buy more than one I will pass on the savings. US only for now please. Left to Right Sold JNS Red Aoto - nice stone to transition between traditional synthetics and a natural progression. Some use on one side. Other side is unused. Ridiculously thick. Some...

As a recovering "pro chef" who spends most of my time in the kitchen nowadays in a much more community facing role I have come to appreciate that what one considers a "real" knife depends a lot on your perspective. One of the small business owners, a baker, that works out of the commissary...

This popped up on one of my news aggregators. Pretty thorough bio of Yu Kurosaki. From the website of some random boutique Montreal watch store. Anyway, thought some might enjoy. https://caviardrip.com/yu-kurosaki/

Looking for vegan friendly fine dining options. Not exclusively vegan, but vegan options. Other than that, we eat everything and are planning to spend some change, so help me figure out where. Staying near the Flatiron district. I already have reservations at 11 Madison Park. About a month out...

Interesting research came across my news feed today. Turns out those bronze age copper daggers they find in ancient tombs were designed for processing animal carcasses. Basically the proto-deba. Cool stuff. Phys.org: Research finally answers what Bronze Age daggers were used for...

Something nice for a wedding gift for someone whose main knives are Cutco. Must be bullet proof but pretty. I'm looking for something more unique than a Shun or a Wusthof. Budget is $200. Doesn't have to be in perfect condition. I am not afraid of putting a little work into something that is...

I do a lot of field sharpening, minor repairs, and touchups "in hand". If you're already familiar with maintaining an edge on a honing rod then learning to do this is pretty easy with a little practice. I'll post some closeup pictures later of before and after. This is a Kanehide 240 gyuto and a...

Maybe a long shot. But if any restaurant people out there have an old 18" immersion blender lying around in decent shape, or ideas on where I might be able to find a good used one. I run a non profit community cafe and I'm going to try and get one used or refurbished before I pull the trigger on...

I made a YouTube video explaining how to modify a pinch grip to accommodate shorter statured knives in a different thread. I've been meaning to start a thread so here you go. Instructions Onions Carrots Onions different view

Please help with translation on this little suita koppa. Thanks

I thought I would share the touchup routine I've been using the last several months to maintain my work knives. Please share your favorite ways to maintain sharpness between full sharpening sessions. American Mutt Coarse Side (the stone is the same all the way through, a mixture of different...

Hey All, I have a new project and I wanted to pick the collective hive mind. I am looking for ideas and specs for commercial grade equipment that can fit in really tight quarters for a community oriented, workforce readiness, non-profit coffee shop / brunch concept. All prep will be done in a...

I recently bought a grown up smoker/grill combo. Turns out that the wood they sell for these offset smokers is too big. So I had to buy an axe too. Nobody told me how fun these things are.

I will probably just end up buying a set of Henckels or Wusthof but I wanted to see if anyone has any other ideas. My wife wants a set of 4 or 8 "steak knives" for a friend of ours. He is a very proud German who has lived in the states for 20+years. His diet consists mainly of steak, pork chops...

I'm going to buy a house soon. My wife says I can have a knife workshop in the backyard. What do your workshops look like? What would your workshops look like if you could build one from scratch? I don't have an unlimited budget, but I don't have to skimp. This is just for my own amateur...

I would like to create a new thread. Maybe something to help us keep our lives occupied in this time of quarantines and isolation. I never really know what skills people want to see, so if you don't know how to do something, then please request someone to make a video. I know a lot about mass...

I apologize for the poor video production skills and imperial measurements. I make this in a 6 quart pot with a lid. Makes about 8-10 servings. 1 pot meal. Ingredients 1 T. Peanut oil 1 Large Onion, Julienne 5 carrots, rough julienne 2 jalapenos, thinly sliced 1 finger ginger, rough mince...

Looking for for a decent restaurant suggestion for Fort Lauderdale. Going to be there Saturday night, so some place I can probably still get or don't need reservations. Thanks

I made a video of my sharpening routine. This is a demonstration of starting with the tip at a zero bevel and ending with the heel third at about 22 degrees per side. This creates a continuously variable "wide bevel". I start off with the tip flat on the stone. This helps me to keep thinning the...