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I recently got a coupon for Williams-Sonoma and figured I'd have a look at their website to see if there was anything interesting. What I found was not interesting in the "hey, I'd like one of those!" way, but rather interesting in the "well what the heck do they mean by that?" way. Namely the...

No, it's not about a knife, but it is really, really great. :D Del made our wedding bands and they turned out to be amazing (no surprise there when you really think about it though)! Working with him was a great experience as well, so all I have to say is that if you're thinking about mokume...

Yeah, I know "Non-stick cookware? You must be joking!" Although I've been transitioning to mainly cast iron and carbon cookware of late, I do want to have one or two non-stick pans about for those situations where the latter are less than optimal (mainly thinking guests in the kitchen here)...

Hi everyone! My wife and I will be near the bay area for a few days (largely around Livermore and San Jose) and were wondering if anyone has any recommendations for places to eat while we're there? This will mainly be a trip to visit family, so we won't be able to get out every night, but...

Hi all, I inherited this Hoffritz chef's knife from my Grandma a few years back and it has since become one of my wife's favorite knives. (It's a bit heavy and thick for my taste, but the profile is nice.) It's in pretty decent condition overall but I thought it would be cool to spruce it...

I've never seen a kuro-uchi knife in person before, much less handled one, so I was curious how this sort of cladding affects reactivity and patina development in carbon knives?

Inspired in part by our wonderful ugliest. knife. ever. thread and as a big fan of horror stories, movies etc., I thought it might be fun/awful to have a thread dedicated to some of the worst things we encounter out there. :shocked3: First up, a pair of pictures of one of my fiancee's former...

This summer I got my (now) fiancee a ring which was set with a (loose) ruby to make a solitaire. And it was very pretty and classy and wonderful and good. :) With maybe one small exception. She's always been afraid that the stone is set too high/too exposed and that she would do something...

My fiancee and I made the drive out to one of our favorite restaurants tonight only to discover that many changes had taken place since our last visit. This was a place that we used to go to at least once per month (actually the only restaurant that we made a point of reserving time to go to)...

(in best Jerry Seinfeld voice) So what's the deal with grantons? I know the theory is that they're supposed to help with food release, although I'm unclear as to how that's supposed to happen and I have to admit I've never really experienced that to be the case. On the one hand, that may...

I was roasting some tomatoes with rosemary and thyme the other day and the smell of the herbs brought such a smile to my face that I felt like this guy: :D So it got me wondering what kinds of kitchen smells really get you going? For me, roasting rosemary and thyme are accompanied by the...

My fiancee and I recently took over a plot in the community garden from a couple that moved out of town, and while I don't have any problems coming up with stuff to do with carrots, squash and onions growing in our new patch, about half the space is taken up by swiss chard, and I have to admit...

I recently sold my Zwilling 4-Star santoku to a colleague in order to drum up some cash for other things. It was a knife that I never used much to begin with (came with a block set) and that I haven't touched at all since getting into nicer things. But I still couldn't help feeling kind of bad...

This summer I am teaching a course, "German for Graduate Reading Knowledge" that is supposed to teach graduate students who don't speak German to nonetheless be able to read articles and other texts that might only be available in German. One of the things that they have to practice with is...

I know some of the basics but I was wondering if some of the more knowledgable folks out there might be able to provide some more details about the differences between the various blue and white (1, 2, aogami super etc.) steels out there? Which ones get the sharpest/hold the best edge/get the...