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    thanks all...gonna start researching new chefs and clever...or two cleavers(I like a heavy and a thin}....ours are now old ones that our kids bought for

    rc4u12 10-30-2014, 01:17 PM Go to last post

    Show your newest knife buy

    ecchef 10-30-2014, 12:55 PM Go to last post

    Kato & patina

    Simple. This is not my knife. I have PM'ed Matt with some questions, but unless he will advise (allow) me otherwise, I will try to do my best to keep

    Matus 10-30-2014, 12:42 PM Go to last post

    Miyabi FC61 steel. Anyone know what this is?

    is 13c26 basically the same as AEB-L with like a 0.01 percent difference in carbon content

    AllanP 10-30-2014, 12:38 PM Go to last post

    Kato & patina

    Matus, what were your reasons for not letting a carbon knife to build a proper patina?
    …and also how does Kato compares to Haburn in cutting?

    icanhaschzbrgr 10-30-2014, 12:37 PM Go to last post