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https://www.youtube.com/watch?v=rN5Oa_WdjjM

I'm back to b**ch about her "knives" again... I was going to post this but someone beat me to it. many months ago I somehow stumbled across an article about her making "knives" from old files. Can't recall what thread I posted the article in. At the time, she was charging around $500 for one of...

yep, that's what I was thinking of when I saw the BA vids. Take 'em to school.

This one's for Theory, Salty, and the real deal pros. I like Mari, but he's old. Mad respect for Andrew C. http://www.bonappetit.com/people/chefs/article/ba-onion-challenge

Hurry! Only 200 of these masterpieces have been made!!! Ken Onion Limited Edition Handmade Damascus Chef's Knife http://www.cutleryandmore.com/content/products/medium/33117.jpg such a waste of talent :scared4:

knife is sold

price drop - $150 + shipping. I want to move this knife on.

PM me your address with postal code and I can find out. For me US Postal services is the cheapest way to send items overseas.

Originally price too high. New price - $175 + shipping cost depending on your area.

Brand new, in the box, never used, never sharpened. Ichimonji Kichikuni 240mm gyuto purchased from Blue Way Japan about 2 years ago. San mai blade, white #2 core, soft iron cladding that will rust if not maintained properly. Sand blasted finish. Very large ho-wood handle with horn collar. This...

America's Test Kitchen is at it again... Article: https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives video: https://www.youtube.com/watch?v=e50gujs4l-I visit to MIT...

Rather than start a new thread, I figured I'd dig this one up... Cut Brooklyn was featured in a Tasting Table entry today...

putting them in the freezer for 1/2 hr or so has been going around lately as the humane thing to do. At least then they don't splash around if your dunking them straight into hot water. I've tried splitting the heads open first, but I'm not sure it's worth it either.

I hope your doing well and healing up, Hoss. Take care of your self. Looking forward to seeing how these turn out. Best. mpp

Funny that you bring this up, 'cause since I visited back in Late April, I've been thinking about the diamond 1K+6K combo a lot. These stones are very appealing to me - I want to get into a 2-stone progression, splash-n-go, slow-to-no dishing, infrequent flattening, fast cutting, low...

Nice Schanop!!! That's one of my unicorn knives right there. How long is it - 270? So, how did this happen? Did you sell off two other Shig's to fund this one? Was this a custom order? What was the lead time? Or... did you trade two other Shig's for this one f/ another owner? Regardless...

Great new videos Jon. Enjoyed them all, and always picked up something new. Some steels that you didn't mention that I don't know much about, but really like, are the SLD & SKD that Yoshikane uses. Ideas for new videos - why you don't like/recomend using any sort of a honing rod/steel for...

Looks great Jon. Can't wait to see it in a couple of weeks!!!

Great to see this knife for real. Been wondering about it for a long time. Looks great, especially after the love. I think I like the profile of this better than the mono KS. Thanks for sharing Huw! mpp

The Nenox has a completely different shape than your Wustie - it's got a pretty long flat spot in front of the heel and the tip is much lower to the board. Things that most folks around here desire. The Wustie has a lot of curve in the edge from heel to tip and the tip is nearly level to the...