What country are you in?
What type of knife are you interested in (e.g., chef’s
Yeah, I agree with you , most useful knives are just couple,santoku is nice .thank you
Thank you so much, maybe next time I need find a iron knife,seems now most Chinese people use steel knife, I remember iron knife always have rusty wood
Jon, am i right in remembering you saying the maker of your Jin knives uses rudimentary stones and olive oil?
About the vinegar, it prob depends on what you're making the kimchi for. If you like it sour and/or want to use it for tchigae or bokumbap, etc, then