Recent content by lukehod

I've had a couple of orange-ish spots on my Watanabe Pro Nakiri for a bit now and after looking at them more carefully, I'm worried it might be rust. It has not spread and there isn't any pitting as far as I can tell, what do you guys think? Is it worth going at it with some BKF just to be...

So I'm just getting the sharpening technique down, and I've been practicing on my victorinox knives before trusting myself with anything more valuable. I am getting a pretty good edge now, but I found that my cuts now drift to the right and I'm sure I have just messed up the profile a bit while...

Just weighed mine at 187.7 grams

Yeah guess so haha. I'll take a few pics first when I get a chance and then post!

So my Watanabe Nakiri came in early today!! Its fantastic looking, though the fit and finish of the handle leaves a little to be desired (the ferrule is nowhere near flush with the rest of the handle). My question is what do I need to do (or not do) in order to keep the knife in great...

DAMN thats cool. The last thing I need is something else expensive to blow my money on though... :coffeelots:

Woah never thought to use an ISI for cold brew. I like it :doublethumbsup:

I guess I forgot to update, but I went ahead and ordered the Watanabe Nakiri 180mm last week and it should be arriving in a week or so. I went with the stock plastic ferrule just to save a few $ and I figure I can always get it rehandled. I am likely going to buy a 1000 grit stone to go with...

So I end up prepping a fair amount of garlic and shallots at home most days, and I was wondering what style knife you guys pick when you are doing the same. I tend to use either my 6" or 8" chef's knife, but I'm sure there are much better options. They tend to get a bit unwieldy if you are...

Hmm so maybe I'm best off getting the 180mm and saving a few $$. I am normally in the "lighter-is-better" group, but I guess I am most used to using an 8" chef's knife anyways, so an 18cm nakiri would be pretty similar in size. Man it is HARD to pick a knife to choose, especially with so...

No I just worded it really weird sorry. I had heard a few bad things about chipping with the shun. I think I am set on getting the Watanabe nakiri at this point. I just need to figure out what size is right for me. I am leaning towards the 160mm tbh since 180mm seems like more than I really...

Welp there goes my night...

The chippiness is kind of scaring me to be honest. It doesn't seem like I can post a WTB thread in the BST, is it because I am new? What are the requirements for posting in there? I can't find it in the FAQs anywhere...

Hey guys and gals, I made my first post here, but I figured I'd give myself a proper introduction. I worked in a kitchen for a couple of years while in college and after, but have since switched to non-profit work which saw me move from VA to AL. My love for cooking has never changed...

Oh I take care of all my kitchen utensils like I still work in a kitchen, I doubt that habit will ever leave haha so no need to worry about that. On the Watanabe listing it says so I think it isn't bone anymore? There is also a 165mm nakiri listed that does have a bone handle so maybe that...