Recent content by AnthonyC

Thanks for looking. I'd give the overall fit and finish a mid grade. Back edge of the knife (facing the handle) is rough and sharp. Blade seems to have held its edge and the mild patina makes me think it's mild or carbon steel. Definitely no cladding and while I don't have a microscope, it...

Found out those sigma stones are available at my woodworking supply place. After the holidays I will give them a try. I was thinking of just getting a middle grit since I can do more aggressive repairs with the flat side of my Tormek wheel. I will keep an eye out for other brands too. I...

Let's try this one Deba pic with handle

Thanks all. I rotated the image on Dropbox. I'm uploading one that has the handle but most of those characters are worn through.

Or maybe just the link directly: https://www.dropbox.com/s/ksir3035dycgl1i/2017-12-04%2011.23.49.jpg?dl=0

Let me try this one:

I have two Boos blocks. An octagon the size of a stop sign that was a wedding present and our entire kitchen island! It's a standalone oval with a couple of shelves. Weighs a ton and is most of our daily cutting and food prep. It's held up really well, as has the stop sign. I keep them...

Northern Virginia, and probably capped at $100 or so for now.

I have the Kuhn-Rikon garlic press and love it. Even paste and the "basket" swivels out for very easy cleaning. As someone else here said, though, sometimes that level of crushing can add an unpleasant sharpness to the garlic.

I have a Le Crueset enameled cast iron skillet that we use a lot and is fairly non-stick without seasoning. I also have a couple Lodge skillets that came pre-seasoned. If you cook with oil or other fats, that is usually enough to keep them seasoned as long as you don't soap-soak them or scrub...

We had a gas line pulled to the house, but were lucky as the main was right across the street and the installation fee was minimal. I love gas cooking for the control and because many of my pots are tin-lined copper so induction was not even an option. I do have an induction hotplate from...

I don't have the answer to OPs question, but I have noticed the trend in my family and friends. My mom and wife will usually grab the paring knife to cut up onions and carrots (and roll their eyes when I explain to them there are much better options in the block). Friends have similar...

I smash and slice. It's slow, but I keep the push cut action and I rarely need more than 3 cloves for a dish. Press works well too especially if it's a late addition. Recently I have been using my usuba to shave paper thin wafers (also time consuming) but it goes well as a late addition to...

Hi all, New member here. I am interested in stone sharpening my Japanese knives. I have a Tormek I use for chisels, planes, and German knives and it works very well. Given how thin the edge of the Japanese knives are, I didn't think they would be a candidate for the hollow grind of the...

I don't think I can post one yet. Will post when that feature is available to me.