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Hey, all. I have a friend in Houston in need of someone to properly sharpen her Japanese knives. (There's a long, not relevant story as to why I am no longer able to assist). She's got a Yoshikane gyuto in SKD-11, a Shiki VG-10 petty, and two small white steel #2 utility knives Any takers...

I thought I'd take a moment to massage the network here and ask if any forum members know anyone in Houston, Texas, who either offer sharpening services, or might be willing to teach a few people. I'm just a home cook, and have fair collection of Japanese knives, a Carter, and a few...

I'm making osso buco this weekend for some guests. I've done it before, and it's always pretty good. The recipe or basic structure I use is not unlike what you could google from Mario Batali, Biba Caggiano, Giada, or a few of my Italian language recipes. I have two questions: first, what...

In another thread we were asked what improvements in knife design would we like to see. I suggested a slight radius on the heal. Few do, and given the keeness of the edges on the knives most talked about and featured around here, the heal is left with a needle-like quality that just seems...

A Bloodroot Blades gyuto is featured on page 14 of the Bon Appetit Grilling: The Ultimate Backyard Manual. Cheers, Jack

http://ralph1396.com/JPusubXa9.JPG Can anyone identify the maker and purpose of this knife? Also, can anyone read the kanji? Cheers, Jack

https://www.youtube.com/watch?v=et0dwMgHnj8 Please see the technique this man uses at 10:05 to the end. Most of the techniques I've seen or read about involve keeping the ura side perpendicular to the stone. His technique has him taking short strokes parallel with the stone. He appears to...

A friend of mine found a Kirin Hamono santoku in a shop. He asked me about it, whether it was a good knife, and maybe a good deal as well. My research found the knives featured in the links below. Without commenting on the vendors, can anyone tell me why these knives are so similar? I mean...

So, after roasting some turkey wings and necks to use for a stock, I saved and filtered the rendered turkey fat. I had used some egg whites and veggie and meat scraps to make a raft to fine the stock. So, I used the leftover egg yolks to make mayonnaise: one traditional, one experimental. I...

I was in Rome recently and ran across a store called Muzio, 00185 Roma, Via Vittorio Emanuele Orlando, 75, in the Galleria Esedra (Piazza Della Repubblica, Rome). They were stuffed with a bunch of high-end kitchen stuff, and had a good selection of Berti kitchen knives, a few other Italian...

https://www.youtube.com/watch?v=ySp_g-MyrUQ I saw this great video. It's all in Japanese, so I cannot understand who the bladesmith is, or what his brand is. Does anyone know who he is, and by what brand his knives are sold? Cheers, Jack

I got a line on a brand new Komado Joe as part of an open-box sale. Basically, I got a red Komado Joe classic (18") grill, for just under half-price. I have not used it yet. My grill guru has been using Big Green Eggs for years now, and got one of these as well. I still have my Weber kettle...

I just bought two new synthetic stones: a King 1000 and a King 6000. (I got these for a good price during Korin's accessory sale recently). Question: do I have to lap these right out of the box? Any feedback will be greatly appreciated. Cheers, Jack

I don't know how many might have been aware of the sale at JNS yesterday, but it was a doozy. Every hour the discount increased incrementally for the selected products. I got a Kiyoshi Kato Dragon 240mm gyuto, and a nice little Wakasa stone for my razors. Anyone else clean up? Cheers...

Does anyone have any intel on any cool knife vendors or custom makers in Austin, TX? I'm going to spend about 3 days there. Cheers, Jack

I was out at a friend's house this weekend and he pointed out that his date palms were heavy with fruit. He said the birds were getting to a lot of them, knocking many to the ground. We talked a little about when to harvest them to dry them. I picked up a green date from the ground. It was...

Does anyone have a Cut Brooklyn knife? If so, what do you think of them? How's the steel, the edge, and the performance? Cheers, Jack P.S.: since they come from Brooklyn, there's a Yo!-handled joke in there somewhere, but I can't work it out.