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Mixed plate from Alimentari Uffizi https://imgur.com/gallery/EtLuPlu

I'll be visiting Rome, Sienna, Florence, Venice, Sorrento, and Ischia. Are there any hidden restaurant gems or cafes/wine bars/etc. you'd like to recommend? I'm also thinking of taking a cooking class (I'm an average home cook). Any suggestions? Thanks!

I've enjoyed this knife very much and will miss it, but I'm moving up to a longer suji. $110 includes shipping and Paypal fees in ConUs. I purchased it as NIB from another forum member about 2.5 years ago. I've used it for slicing boneless meats and fish, and have sharpened it a several times...

I bought this knife just a few days ago from another forum member. It's an excellent knife, but I quickly realized that it's just a little too large to be a practical EDC for me (my little Spyderco Dragonfly suits me better). I've used it to open two envelopes but that's it, no sharpening or any...

If you haven’t started hand sharpening yet and want to give it a try, this is a great way to dip your toe in the water without spending much at all. I bought these stones from Sharpening Supplies about one year ago when I was first getting into hand sharpening. Now they can be yours for about...

I bought this is December from JNS. It is a very thick, soft, and easy-to-use splash-and-go synthetic in the 2-4K grit range that leaves a uniform, hazy finish. I've used it a couple of times and flattened it once, but it stills measures out at the same dimensions as in the original product...

I will be getting a Watanabe 210 Pro Gyuto for Christmas – Blue Steel #2 clad in iron, Kasumi finish. I have some other J-knives, by Togiharu, Takeda, Shun, Zakuri, but with this one I want to make sure I don’t make any mistakes in terms of sharpening and maintaining the finish. I own a...

I have a Tanaka 7" (165) Santoku, blue steel #2, that I've owned for about 5 months. I keep it very sharp, and touched it up just the other day on a Naniwa 8000 stone. It slices easily through telephone book paper. In spite of this it has difficulty cutting through tomato skin. I've been growing...

I dropped my Shun 8" chef's knife and it stuck itself into the wood floor, resulting in a slightly bent tip (I'm lucky I still have all my toes!). My first instinct is to send it back to Shun and let the try to straighten it, but since I have a couple of days before the post office reopens I...

Hi everyone, I'm a professional musician and an enthusiastic home cook from suburban Chicago. I'm just starting to develop an appreciation for quality knives. Right now I own a Shun chef's knife and a have a Tanaka santoku and an Iseyu petty knife on order, and plan on adding higher-quality...