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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...

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...

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...

I am a ex-professional cook who now cooks daily at home and I'm looking to get a new knife for myself as a birthday present. I currently have a handful of Victorinox Fibrox knives (Chef's knife, utility knife, serrated, and paring) that are my daily workhorses, but I'm looking for a nicer blade...