Search results

Thanks everyone! Hi jbl, 1st knives will hopefully be a small deba and also a 150mm petty (see my post : http://www.kitchenknifeforums.com/showthread.php/16233-Starting-small-which-knifes-to-buy-Deba-for-small-fish-amp-petty?p=271535#post271535 ) But would like to get a gyuto eventually and...

Thanks everyone, and happy new year!

How about walnut oil? That should dry properly (unlike vegetable olis which never really dry). You could consider food grade flax/linseed oil too, which I believe also drys properly (but slowly). I've been using walnut oil on wooden items recently and I like it.

Hi, I've been lurking for a few weeks and am now keen to start buying a few knives (slowly...). I have a 210mm yanagiba, a 200mm Sabatier 'chef's knife', a 200mm Sabatier narrow slicer, and a 150mm Sabatier petty. I catch my own fish and this is mainly bass up to 10 pounds, red mullet...

Hi, I found this forum a few weeks back when I started looking for some new kitchen knives... wow, so much information! Part of my daily reading now... I lived in Japan for a couple of years and before I left I bought one Japanese knife - probably nothing special but it's a good reminder of...