Well, this thread has motivated me to try hand sharpening with waterstones and semi-retire my Edge Pro. It definitely lacks Zen and seems especially
I just noticed this on my 10-inch Kramer carbon chef's knife. It's very minor, maybe a couple sheets of paper in depth. The knife is four years old
Anyone else want to get in on this BLUE 2 list?
So far 2 orders and a 3rd that I need to send over a quote to. Hang tight. I have not
I like some of Mings cooking shows we get them on public station. I do not think he is aiming this vid at knife nerds, the other 99% who know nothing.
Is knife insurance a thing? Doubtful I'll find any policies specifically for it but I'm going to be traveling soon and probably staying with strangers