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A few questions, about cutting board maintenance/oiling/cleaning. For regular maintenance, is just a soft sponge with a little soapy water ok? Follow up with some pure white vinegar (for disinfecting)? And I hear the term "the board will tell you when to oil".. when is that exactly? When...

Thought this would be the site to ask about YouTube videos that show how to properly cut common food items in the kitchen. Onions, leeks, carrots, potatoes, green onions, garlic, etc. Except, I know that everyone wants to be an acclaimed "YouTube Expert" - I thought I'd ask some real experts...

LOCATION US 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/Long Petty Are you right or left handed? Right handed Are you interested in a Western handle (e.g., classic Wusthof handle) or...

What's ya'lls thoughts on the Takeda Banno Bunka or Takeda Sasanoha? I like the profile and length (7.125") of the Sasanoha, and I also like the looks of the Banno Bunka. In your opinion, do you think of the Banno Bunka, more as a "Santoku", or a general/multi-purpose knife(Gyuto)? Or is it...

Hey guys/gals! Glad to have found this place. Definitely looking forward to learning more about kitchen knives, sharpening, various differences between Japanese steel, etc. Next two purchases: End-grain Boos cutting board, and a new knife. :):knife: