Recent content by BrokenChef

Wasn't sure where to post this... A few months back I was gifted some used stones. I just wanted to throw out another THANK YOU!!! After watching MANY videos and reading several articles, I managed to bring back to life several blades from the bottom of my toolbox. I'm a bit shocked that I...

Oof... So about 1800 tickets for 20 blades... Happy to see it went to the kids!!

"Page you are looking for does not exist or no longer exists".. Yes, that's disheartening.. you'd think they'd at least put " Winners will be announced soon" rather than just take the page down. Would be nice to know how much they raised/# of tickets sold, etc. Hopefully soon... Nothing in my...

Thank you!! I would have never found that! I got to the checkout, but wasn't sure what some of the fields were asking for. I got to the site through Ben Kamons email, then came here to ask for help. Emailed Ben too, he promptly replied and his suggestions promoted me to install an add-on to...

My Craporolo phone doesn't translate for me. I can't figure out how to buy tickets 😧😞😭 Or read anything about how it works.. Do we have to buy tickets for a specific knife, or is it just a random draw from a pool... Draw 20 tickets to give away 20 knives ...kind of thing? There's not an...

It's "new to me". Not sure how long it's been floating around, but it's in really nice shape. Looks like the ones he put out about 10 years ago. I saw a writeup that he was planning to make 100 of them, numbered. But no number on this one so I'm not sure if it was a prototype or what the...

Forgot I had this... Came across it while digging out some small wares in the attic, so I cleaned up and touched up the edge. I'm not sure where it came from, but it's definitely old, lol. For sure some kind of carbon steel.. was a tad rusty but cleaned up well. Maybe someone here has an...

Not a purchase but recently received a new to me HHH Custom 240 gyuto!! This puppy is super sharp as it just arrived from Tokushu after a fresh sharpening. If I'm not mistaken, I believe it's AEB-L stainless steel with a Western Rosewood handle. I really like the handle! It's more...

Has anyone used one of these Bloodroot Roller Bearing blades? Wondering what they are like in terms of ability to take and hold an edge.. or any other positive or negative findings. I just signed up for their newsletter and it seems, at least this batch, were made mostly from Roller...

Those are beautiful handles (knives too). Handles like this make it hard for me to choose a wa.. they look so much nicer and I like the lighter colors. Handle shape isn't too far off from Forschners. I don't notice the butt when using a pinch grip on a chef knife. I like how Forschner changes...

I never said this either, again, it's you who is taking offense to this. Maybe your conscious is telling you to go to school. Or maybe you're just jealous. If you read even half of what I wrote, you would have seen where I said that I mean no offense to anyone. There are too many good people...

You're comparing apples to oranges with your music reference.. Well respected Vendor vs a Professional Chef at a well respected Culinary School. Hmmm Like I said in my original post. I can see how the knife he's using lends itself to a different technique. As I stated, I was talking about a...

As in trying to chop straight *down through scallions rather than slice them with a push.

I believe rock cutting is chopping straight up and down with out sliding/pushing/thrusting the knife forward... Pick your term... At least that's what the chefs called it and reprimanded us for