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A guy recently posted on reddit about the issues he has with sharpening because he basically has the use of only one hand. I remember a youtube video from some guy that was pretty (in)famous a while ago who demonstrated one handed sharpening with his technique. IIRC he began by dragging the...

Split pea soup was a staple of the German Wehrmacht and is still one of the staples of the German Bundeswehr. 300-400g peas (frozen are easiest) bacon or pork belly (to taste, ca. 1 cup) 2-3 potatoes (ideally mealy) 3-4 carrots 1-2 onions 1/4 bulb of celeriac 1/2 stalk of leeks some stock...

Here is a picture of the first knife I "made" a few days ago - it used to be an IKEA chef's knife from this series here: https://www.ikea.com/de/de/p/aendlig-messer-3er-set-hellgrau-weiss-70257624/, except it was the longer 20cm version that is no longer sold by IKEA. I used it to practice...

What cutting technique should one use with this KIWI knife here? Rock chopping doesnt really work because the knife is too short and the tip is too low and pointy, which will cause it to dig into the board. Chopping doesnt work well because it has too much belly to prevent accordioning with...

I have just stumbled across this pretty massive collection of historical American cookbooks. Thought I'd share the link in case anyone is interested. All are public domain, downloadable as .pdf and transcribed versions. http://digital.lib.msu.edu/projects/cookbooks/html/browse.cfm#A

This afternoon I cheated on the KKF and browsed the /r/chefknife subReddit. One of the threads was from a guy who had bought a cheap knife and inquired about the marks on the bladeface that looked like marks left by a tiny caterpillar track (picture here...

A while ago I bought a new Wüsthof Classic breadknife, with a 9'' blade. I recently tried it out for the first time and found it almost unusable because it steers so badly, to the left. And by badly I mean I have never experienced anything that came even close to this. When cutting a...

I have got a cheap but serviceable commercial belt sander that I have successfully used for thinning knives. The only downside of the thing is that the belt is basically only accessible from the right hand side, the left hand side is taken up by the running gear and covers of the belt and stuff...

I have just stumbled across this knife while internet shopping, for €79,90, shipping included. Wooden western handle, three rivets, standard gyuto profile, carbon steel blade - non stainless. Is it any good? The search couldn't turn anything up. http://japan-blades.com/big-seller/1760.html...

(Raunchy pun omitted here) The blade was way too thick behind the bevel and it showed with the bevel itself a mile wide, so I decided to cure that with my belt sander. Knocked off most of the shoulder first with a 220 grit belt at teh lowest possible angle, then ground down the bladefaces a...

What is what when you thin out a knife? I always thought that the primary bevel is the apex of the blade, the part that does the actual cutting, while the secondary bevel is the on that thins out the blade to prevent wedging, meaning it the one between the primary bevel and the bladeface...

My first ever belt sander arrived yesterday, and holy crap, what a fantastic tool that is. Actually it is just a cheap hobby machine, but it does work. I am not much into the fancy blades, I mostly collect the utilitarian workhorses you would find in commercial kitchens (Wüsthof, F. Dick) and...

(TL;DR: Does the KKF need its own knife skills video, made by our best experts, to counteract the sh!tty stuff noobs have to deal with on youtube?) No matter what steel, size and shape, at the end of the day a knife is only as good as the person who wields it. As they realize that, lots of...

I have recently started using a strop after many years of sharpening with stones only and I am surprised a the difference it makes. I am however surprised that my selfmade balsa strop with medium grit paste (no idea about the kind of compound or the numbers) actually seems to RAISE a bit of...

Which one would you rate superior? I already own a Tojiro DP 240mm gyuto (two actually, couldn't resist the price for the second one:laugh:) and I am currently wondering if I should buy a JCK Kagayaki Basic. It costs quite a bit more, is it also the better knife? F&F on my first DP was poor but...

I am only a home cook, but over the past few months I have watched quite a few knife skills videos on youtube because I wanted to improve my knife handling technique. One thing I noticed over and over again when I watched people cutting onions is that they do not only do the lengthwise cuts...

I am considering buying a Masamoto VG but I am not sure how well the handle will fit me. I have a CarboNext 270mm gyuto and I find the handle a bit small. For comparison the handle of my Tojiro DP fells pretty comfortable to me (I am 6'3'' so what feels large and boxy to other people feels...

Hi all, I have been lurking for a few weeks after I stumbled across a link to this board (on the /ck/ cooking channel on 4chan, of all things). I'm 39 years old and live in Erding, the home of the Erdinger Weißbier. I am what would be the equivalent of a college teacher in the US, with...