Recent content by EvilGator

I have read that duck breast works well. I have a couple I can defrost and just wipe the blade with. Any thoughts?

So here it is. I'm excited. First of all, big props to JNS. They were closed through the 7th. The sent the knives on Wednesday upon their return. And in my hands (in the Southern US) before noon on Friday. I guess some of that credit also goes to DHL, but JNS was wise enough to use them...

Thanks for all the suggestions. I ended up going with the Munetoshi 240. And because of the free shipping and and discount I was able to order the 210 version for my brother as a groomsman's gift (Hope it gets here by the 18th!!!) I really like all of the suggestions. It really came down to...

Thanks for the suggestions.

I am looking to upgrade my current knife in the next few months so I figured I would get started on the research. LOCATION What country are you in? CONUS KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife...

Thanks for all the great responses. Mostly glad to hear that I haven't made as much of a mess as I had feared. Also super grateful for all of the excellent suggestions. Time to watch some videos and invest in a stone. Thanks!

I have a relatively new Wat Pro Nakiri that I have destroyed the edge on. I know it can be fixed but I have no idea how. I made the mistake of using ridged honing steel. In my defense it has worked fine on my Miyabi. But still my fault. I am including some pictures of the new edge. So here...

Excellent suggestion!

I weighed and pondered all of the advice I have received from you guys and I pulled the trigger today. I emailed Shinichi at Watanabe this morning requesting information on purchasing a 180 mm Pro Nakiri and when they would be back in stock. He responded this evening and informed me that he...

Thanks for the advice. I Have been looking heavily at the Watanabe. Maybe net time it is in stock I will pull the trigger. I have looked at some stones and it looks like I can get some good stuff for around $100 - $200. Would I be okay practicing on a cheap OXO knife and a Miyabi? Or do I...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Nakiri Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof...

Hello everyone. I am very new to the ins and outs of kitchen knives. I have been wandering around on the forum for a few days and there is a lot more to it than I ever expected. I will be posting the intro questions and answers soon. I look forward to learning from everyone here and maybe...