Recent content by edz

Thanks folks, and thanks David for the offer. I've decided I'll live with it. I gave it a good clean yesterday and applied a generous layer of mineral oil and it's not looking too shabby. How often should I apply oil as I find after a good wash with detergent it's starting to look dull...

Hey folks, I've spotted some stains on the board and have reached out to David but unfortunately he is not sure what to do, so opening it up to the forum. I've tried cleaning with detergent, vinegar and mineral oil. Once cleaned and slightly damp it seems that the stains have been removed...

Interesting discussion. I'm currently using a basic Opinel tableware set at the moment, which isn't too shabby at all, and I have an Opinel no 8 on it's way to me very soon. :)

Having just returned from France, I spent a great deal of time admiring beautifully crafted steak knives from Laguiole, Le Theirs and Opinel. But i was hesitant in making any impulse purchases without research. So whilst it isn't specifically a kitchen knife (mods please move this post if...

Thanks for all the feedback folks, you've confirmed my suspicion that it's my lack of skill :) I do need to maintain a steady hand and will get better, I'm sure. BTW, can anyone link to videos on sharpening a Japanese knife on a whetstone as I've come across conflicting advice.

I have a Takayuki Damascus Santoku and have just started sharpening it on a Japanese Whetstone. I've noticed that there are scuff marks just above the edge and below the damascus pattern. Is this an unavoidable result of sharpening or am I doing something wrong? Many thanks!