Recent content by dschonbrun

Hi Dinky, I think it will be easiest for you to get a consistent set if you have several different blade-smiths provide you blanks of different damascus in a consistent set of dimensions, and then have one single person cut the pattern and grind each down to the right blade profile. A handle...

The Angle choice seems to be variable because it is both a function of the steel, and also the longevity of the egde.

I would suggest putting the blade in boiling water for a solid minute.

If you're starting out, certainly quality over quantity... and don't worry about getting all knives from the same series or even manufacturer. I'd say you want 2 knives at the outset, and 4 in the mid-term. Here are my suggestions on a starter set in order of acquisition priority: Gyuto / Chef...

I think it's a good idea to have a long serrated blade in your basic kit. You can use it for large and small breads and crusty fruits and veggies. Some breads come in quite large/wide loaves, like a Miche, or large Challah. If you have a reasonable kitchen surface, go with a 9 or 10 inch...

I think it's a good idea to have a long serrated blade in your basic kit. You can use it for large and small breads and crusty fruits and veggies. Some breads come in quite large/wide loaves, like a Miche, or large Challah. If you have a reasonable kitchen surface, go with a 9 or 10 inch...

Depending on the child's hand-eye and age/maturity, you can start basic skills with a simple table/butter-knife and some soft cantalope, watermelon, or honeydew. By using an edge that isn't too sharp, and a food that's easy to cut, it will be fun and rewarding for the child. Once you feel...

I'm very new here, and this is my first post, so I'm hoping you'all will be gentle. Previous posters have been mainly focused on the secondary bevel angles, but few have discussed the primary bevel. How does the primary bevel impact the overall sharpness and function of the blade...

Hey ecchef, I'm just a home cook, someone who enjoys using high quality equipment and I've recently become interested/focused on our knives in the kitchen. Looking forward to insight and education from everyone here. Thanks! David

Hi everyone, I'm a newbie to this forum. I was a scout and got into knives starting around 12. Recently, I've focused more on building up a solid kitchen set, learning knife skills, and also sharpening skills. We have knives made in the Japanese and German traditions, and I like elements of...