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I use a Mac tall paring knife with my 7 year old and a Misono child’s knife with the younger ones. Overall, the Mac is a much better knife, but still too sharp for little ones who are working on hand-eye coordination.

Thanks for sharing. I’ve seen a few from him pop up this year and have been curious about them, since they rarely come up for sale.

That’s quite the spread. You’ve captured a lot of unicorns in the past three months. Would love to hear your thoughts on the Billipp.

More importantly, whose digit?

Haven’t used the copper core Falk, but their classic line cooks beautifully. Super even heat and relatively responsive. Downside is that they are monster heavy and unbalanced compared to all clad and similar stainless clad pans. For any pans you plan to toss and shake a lot, they’re probably not...

But it’s got such a great workhorse grind!! Really powers through dense, fibrous items, but does have some minor cracking on carrots . . . Maybe I can find something more suitable for next year . . . Like a @martinhuber vegetable cleaver.

Does this qualify for ARM?

Wowzers. That is beautiful.

Seems like this may be an error on SLT website. I tried to buy, but couldn’t add to cart. Specs in the drop down menu also seem to be for a butter warmer, rather than sauce pan. If you can get it to work, it’s a great deal. Also looks like Falk is having a 20% off sale on lots of...

Very nice! I was tempted by that DT, but already have one with a cocobolo handle. That handle made me think two might not be such a bad thing. Love the Lisch too. His bolsters are super comfortable.

I’ve got a WP and an Eddworks. They’re both great cutters but feel pretty different in hand. WP has more pronounced convexing and more distal taper. Eddworks has thicker spin, carries thickness further towards the tip. Convexing on Eddworks seems to be higher up the blade (closer to spine)...

I have this one and like it a lot: https://www.webstaurantstore.com/vollrath-77523-tribute-20-qt-stainless-steel-sauce-stock-pot/92277523.html Fully clad, thick aluminum layer, solid riveted handles. Anything bigger and you’re going to likely need a dedicated outdoor burner or commercial range.

That is an absolute stunner.

As @HumbleHomeCook noted, monosteel carbons tend to be pretty stable and easy to maintain. Iron cladding can be higher maintenance and a little finicky until you have a stable patina. Like a cast iron skillet, the more you use it, the better it gets.

I generally prefer full integral or traditional wa handles, but this semi-integral from Henry Hyde is super comfortable and does a good job balancing a large blade.

For usable kitchen edges, I really like the Shapton 2K followed by a few light passes on a diamond loaded felt strop. The strop lightly refines the edge without losing the toothy feel of the 2K. Agree with @NickMinton’s comments and would also add that you may just want adjust the amount of...

https://www.toshoknifearts.com/en-us/products/tosho-knife-arts-kasumi-natural-stone-powder-40g

Y’all are off base on the Brussels sprouts. Roast at 425 for 20-25 mins until crispy (give them a shake halfway through), and then toss in a mix soy sauce, honey, and sriracha, then back in the oven for 5 minutes—delightful.