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Our future son in law is very much into cooking and has never had a nice knife! Heh heh heh. Looks like a simple 240mm Tojiro could be in his future! Any other suggestions?

I will post a picture when I get home, the steel they use (BD1n) seems to patina, but not rust at all. The 8 inch one is developing a nice slight patina with use. Interesting development. Any others out there with experience similar?

We're starting to plant seeds for our herbs and hardier vegetables. Love harvest in the summer where a large chunk of the meals you make you have either grown yourself, or got at a farm stand (or market). Good times! :cooking2:

I was surfing around, and also reading some of the traffic around the carbon steel Sabatier knives. I was wondering for those of you that have used them, why would you choose it? What's the strengths and weaknesses? I am very curious - my father in law has a Sabatier from way back that he...

Examining my budget, I thought I would give a CCK carbon steel cleaver a try (wanted a stainless Japanese one, but I just can't justify it yet) I already have a Dexter - and my main "issue" with the Dexter was the wedging it had. And while I will continue to experiment with it to see if I...

... would it make sense to get a coarser stone, and if so, which one? (I want to be able to reset bevels if need be). I'm still a beginner, but I am learning!

LOCATION What country are you in? 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)? Chinese Cleaver Are you right or left handed? Right Are you interested in a Western handle...

Greetings from the blizzardy Eastern area of the US. I'm inland, so only will be getting about 24"(0.6m) of snow (ahem) over the next day and its coming down now. Might do some baking, maybe. Definitely cooking as our evening activities have been cancelled by Mother Nature (kickboxing).

I had an old Santoku whose handle became broken - was replaced no muss, no fuss from them with a new Santoku. I didn't expect much, but I noticed that the new blade was a lot thinner than the old one, and sharpened to a finer edge (Old one was about 8 years old bought as a gift for me as I...

I am SOOOOO excited!! I pick up at noon!! :pirate1: :viking: :knife: :groucho:

I am slowing down now in acquisition, and being more deliberate, but here is what everyone here has inspired us (directly or indirectly) to buy for our kitchen! 1. Yaxell Dragon 8" Chef (Rocker Supreme) 2. Yaxell Dragon 10" Chef (is a normal shaped Chef knife) 3. Glestain Santuko (on the...

Wife ordered a Glestain Santoku to replace an old one she had (Zwilling) from 15 years ago, that doesn't hold an edge like it used to. While she has said it is *her* knife, and not mine, why I am so excited? :knife:

Been getting into this - 1 cup steel cut oats, 4 cups water, prepared one of two ways: 1. Put it all in a slow cooker (i.e. Crock pot) and let it cook all night (~6-8 hours) 2. Put it all in a pot, and cook for 15 minutes, turn off the heat, put lid on, and warm it up in the morning (My...

Hey everyone! I am a relative knife newbie, though I have been using knives for years since one of the great pleasures of my life is cooking with my wife! I found you guys on the hunt for a new Chef's Knife, but I think it's interesting enough to stick around! :-) :)

Greetings! I just found you guys - and have been doing some reading! My wife has said I can get a new Kitchen knife for my Birthday (hooray!!) To date my "go to" knife has been an 8" Henckel Pro-S Chef's Knife from the middle 1990's. I was thinking of getting something a little...