Recent content by KBert

I have a similar setup and also part of my knife strip above the stove. Do you have problems with moisture from cooking on your carbon knives?

Bogdan-Type systems can use any stone suitable for hand sharpening: Bogdan They are difficult to get though ATM. This Austrian company makes nice ones: Katocut

Ah, good to know. Tritz has made some very nice pieces, for sure.

moderncooking just listed 2 of the mk 1, including the one made from TNT666. I kind of want a knife from that steel, even if it is a bit silly when there are better steels available. I like the mk 1, very comfortable and nimble. No nonsense, in a good way. Nice user, for sure. I would...

I'm from Cologne, NRW. My first custom from Vasco Verissimo just arrived. I also got lucky in the draw from Antoine for the Mk. 1 and snatched up 1 from Simon Krichbaum when it became available again. The latest one was from Samuel Dunn. So now I still looking for a petty and a paring knife...

Oh my, I would never. 😄 Yes, they have great stuff. I definitely plan on going when I’m in Berlin the next time. It’s a bit of trip though.

Thanks! I know about a few of them, but am always glad for additional ideas. The European scene is quite vibrant it seems, so my wish list is growing and growing longer than my new knife rack. 🙈

Hi, Thanks! Yes, I own almost a complete set. The 23cm Chefs knife was my daily driver up until recently.

Hi fellow knife enthusiasts, I have been cooking for a long time using mostly classical German knifes. But for last few years I have been getting more into Japanese knives as well. So now I got my first few custom/semi-customs and the wish list is getting longer and longer… Take care, Marc