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We're remodeling our kitchen and were toying with the idea of doing the cooking on an island but nixed it when we decided we didn't want a big hood hanging down from the ceiling. Then our contractor suggested we use a downdraft hood. Frankly, I can't imagine it would work well but... Does anyone...

I reground and reprofiled this knife for a fellow forum member who couldn't bear to use it in the form he received it. When I got it, it was warped, overground toward the tip, underground toward the heel, thick behind the edge, with a handle that was too small for the blade and generally a POS...

A few months ago, my wife left part of a 150 Heiji SS petty wet and it got a rust spot. I fixed it and sharpened it but it scared her enough she decided to stick with stainless (Suisin, Ashi, Masahiro pettys). A couple of days ago, she decided to pick up the Heiji petty again. When I got home...

I've done some searching and I'm going to give it a go in the next couple of days. Anybody here know how to make a crazy delicious version?

I went to the supermarket just now to get some cough suppressant and figured I'd grab some dried pasta. I always get Barilla because out of the brands I've tried (not too terribly many) that's what I've liked the best. Anyway, I picked up some mini penne, amongst others and went to check out...

This summer I took the time to drive out across the border to Mexicali with another knifeknut to see Memo (memorael) at his new restaurant. I won't say much other than the food was fantastic, as was the company, cooks and chefs, included. If you ever find yourself anywhere near Mexicali, I...

I have a few handles and I ground a few blades. Now, I'm trying to decide if I should marry any of them together. What do you think of each pairing? What would you do differently?

A while back, I had the opportunity to try out a 240 Gengetsu in white #2. That knife was pretty close to the perfect knife, IMO. The tip wasn't quite where I like it and white #2 is nice but the edge retention is just good. I just received the semistainless version and the tip is a touch better...

A friend of mine bought this set off of Woot maybe a year and a half ago. She gave them to me shortly thereafter and I told her I would either do something with them or try selling them for her. I haven't done anything with them so now they are here. These are faux single bevel. That is the...

I'm curious what the most wear resistant steel you've sharpened and how you managed to get the best edge on it (stones, strops, compounds, techniques, etc). I just spent a lot of time this morning trying to get DT-swr as sharp as everything else and although the edge is nice and aggressive and...

After trying out the 1, 3 and 5k stones in Marko's passaround, Schtoo mentioned that the line also included a 1.2k stone that had all of the advantages of a Shapton only better. Being weak, I bought the stone. When it arrived, there was a crack in the stone and he prompty replaced it. Now, I...

Pesky passed me this knife to try out and I must say, I am impressed. This knife is pretty much Kochi-thin. There are some flat spots in the edge profile that are slightly clucky. It takes a very nice edge (not quite carbon though) and so far, edge holding is at least adequate with no apparent...

I made a monster suji. 320 mm (319 'cause i burned the very tip...) and 284 g w/o the handle. It works really well but definitely feels a little chunky toward the heel. I'm gonna put it on a diet and I'm wondering where I should think about stopping to refinish and test again. It's supposed to...

So every once in a while I get in a situation where I'm thinking about tweaking a knife someone else made. I never quite feel great about it regardless of the outcome. What do you do with a "custom" that could use a little work?

This is the knife Son sent me a while back. It was clearly a heavy duty 12+" chefs' knife type deal. A chef/slicer hybrid is what I'm shooting for at this point. The heel area is massive and the tip half of the knife is dramatically thin. On one side of the knife the word "FRANCE" is clearly...

Picture this: The wife is fine dicing an onion. My nearly four year old daughter is trying to get her attention. wife: Hold on. I'm cutting. The kid is still trying to interrupt. When the dicing is done... wife: Now, what's the matter? kid: You need to do THIS. (She takes her left hand and...

I was at the farmers' market in little italy today and some dude was peddling cutting boards, messermeisters and these suncraft knives. He had some cukes for people to cut so I tried it. I didn't think it was great: curved like Shun and the dots are tacky-looking, not to mention they didn't work...

Inspired by my experience at Stella Rosa, I found myself contemplating giving my kids pizza and wanting them to get something other than a belly full of grease and bread. Enter the burrizza (pronounced: boo-rritsa...sorta). :) We had it with a side of black bean soup topped with crushed tortilla...

I was trying to figure out how to make sushi for the kids that was bite sized (for little kids), would hold together well, and had more than one non-binder component and I happened to see a little container of seaweed snacks while digging through the pantry. I made bite sized sushi-tacos. They...

http://stores.merrycookware.com/-strse-60/300mm-Japanese-Chef-Knife/Detail.bok I wonder what steel they use.