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Good news, I'm finally back in kitchens after a solid stint of floating around, this time in a place I could see myself staying at. Bad news, the knife bag that dissapeared just days prior to my leaving the last kitchen job hasn't turned up in any of the expected places (a shame since I had some...

A humble collection of my ugly grey beauties. First up is an old hickory set given to me with a strange display box that also had room for a parer we may have never had. Either way these have been in my family for 4 generations (though the third lost rights after dishwashing the poor...

I've yet to see much on the subject of how one might differently handle sharpening a knife that no longer even has a beveled edge (the condition I find most knives in), and I'm curious as to how all of you handle entirely replacing a knife's edge. Any tips on setting up a knife to work better...

I've been curious about nakiris for a while now and finally have the chance to pick one up myself, but after looking around in the lower end for a while I've found a lot more to choose from than I expected, so I'd like to know what KKF has to recommend LOCATION What country are you in? USA...

I've been using a $7 Chinese cleaver for a lot more than I usually plan to (my gyuto seems so neglected sometimes...), but it's in pretty dire need of a replacement. the blade seems as though it may be a bit warped, the edge has some chipping near the tip that would require a lot of grinding...

I've found myself in need of a chef's knife, and after much research have come to the realization that I'm going to need a bit of help finding the right (Japanese of course) replacement. in proper questionnaire format: LOCATION USA, near the Charlotte, NC area KNIFE TYPE...

The title hopefully says it all. I really want to take better care of my knives, but at the moment only have a school issued honing rod, and a $5 water stone from some internet shop. Unfortunately, I'm also stuck on college kid budget and sharp knives won't do me much good if I'm stuck eating...

I was directed here by someone on cheftalk forums while searching for a bit of info on knives for making sushi. I took a good look around and decided I'd probably fit right in. Just for a bit of introduction I'm a 19 year old culinary arts student at Johnson and wales, an aspiring sommelier...