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Fernand Point, Ferran Adria, Andoni Luis Aduriz, Rene Redzepi, Joan Roca, Dan Barber, Thomas Keller, Paul Bocuse, Peter Gilmore, Joel Robuchon, Gordon Ramsay, Marco Pierre-White.... and the list goes on. With the internet, it's a challenge not to be inspired by what other chefs and cooks are...

I use a dmt right now to lap my stones. I never used anything else after reading about a lot of lapping stones breaking or being ineffective. Mine is 200x right now; would finer or coarser grit be better, or does it matter?

I use a dmt right now to lap my stones. I never used anything else after reading about a lot of lapping stones breaking or being ineffective. Mine is 200x right now; would finer or coarser grit be better, or does it matter?

Oh, damn. Thanks for the tip! I guess I can forgo the steel entirely. On that note, do you have any suggestions for an affordable lapping stone? I've been using a diamond plate stone for now but it's not the best.

I take them through stones first, a 1k to a 6k, finishing on 8k. The diamond rod is a f. dick left over from my school set from way back. I go once or twice on the steel only after excessive use; works well to reset the edge for me. I'm looking to replace it with messermeister greasedbullet...

Here's a few things I've been considering if anyone has any input: http://www.**************.com/taku21wa.html http://www.**************.com/tanaka.html http://www.japaneseknifeimports.com/gesshin-ajikataya-210mm-white-2-kurouchi-wa-gyuto.html I've also been looking at: -Masamoto...

Awesome! Thanks for the suggestion; I'll go check them out right now. $20 for ceramic sounds like a done deal to me.

I've used a VG-10 nakiri before; lots of chopping and seldom light butchering. It never chipped on me, but I don't know well enough about anything to suggest if you should buy that knife or not :( ... I can tell you that this knife inparticular was very difficult to sharpen.

Hi Guys, I'm a chef looking for an upgrade, and was wondering if I could get a little input/feedback. LOCATION USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto, Kiritsuke...

Beautiful knife!

Out of everything that makes it onto television with regard to cooking, this guy loses it over "Cook Time with Remmi". That's fantastically absurd~

Making your own seasoning is the best way to control the finished product. An easy recipe I used to use when I worked with sushi was 1 part rice vinegar, to two parts aji-mirin, reduced by half (or 1 part rice vinegar to 1 part 'mirin cooking sauce'). If you'd rather not go with that, then...

I have to try the one with the avocado and onion; we go through a case of avocados a day at work but there's always that half haha. I'm sure most people know most of these but here's a few: -bananas ripen faster in enclosed bags (they say brown paper bags work best). Bananas emmit traces...

Haha, hopefully I'll bump into this person. Thank you all for the warm welcome! My knives arrived yesterday as well . . . to be greeted by no one and returned to the post office :( However, they're showing up tomorrow so thus far, a fantastic week!

I recently purchased a set of JCK #1 White Fu-Rin-Ka-Zan knives and was interested in studying them a bit further. I input the series in a google search quarry and lo and behold, this forum was the first link. After reading a few threads here and there I had to join! I'm still eagerly...