Recent content by jeremy_winn

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Hey thanks so much for this. I currently have 4 knives that I will be using to sharpen. One of them I am not sure what the steel type is, but I believe the other three are White #2 consisting of a petty and two gyutos. I hope this helps. I've had a lot of people kind of coach me in person...

Hello all! All my stones have been gifts from other professional cooks, which has been a life saver. However, I believe i am coming to a time when I need to replace them because they are looking beat up with cracks starting to form. I believe they are a 240, 1000 and a 3000. Since they were...

I hope these links work. Having a hard time with uploading a picture

https://drive.google.com/open?id=10-incSJ59IQNFB0lmjBlmnjIAhUJq0rm

https://drive.google.com/open?id=1KBVYMfEsbsUbLTkVKxT9B0cBZ7gh2yio

Hey everyone, so I basically got this knife from my last chef. I know nothing about it and he couldn’t remember. Would love to know what I’m working with. The only thing I can maybe say is the metal feels extremely hard, but I could be way off. Thanks all!

LOCATION USA KNIFE TYPE What type of knife are you interested in: Chef knife Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese What length of knife (blade) are you interested in (in...

Hello everyone, I have a pretty standard leather strap I use to polish. It was a gift from my old chef, but I was wondering if you have to treat it with anything to keep it up? Thanks a bunch!

Hey all, I was curious as to when buying knives if you have a brand you like to add on to your kit with just them. For example, I really love my carter petty knife I have, and I'm looking to add on to my kit with a new gyuto, should I just consider getting another carter? Thanks all.

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef Knife/Cleaver Are you right or left handed? Right Are you interested in a Western handle...

Thanks guys! I'm definitely leaning towards that kurosaki, but I was just curious how it sharpens? Also, could it still be used on some butchery? Thanks again!

LOCATION What country are you in? United States KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs knife Are you right or left handed? Right Are you interested in a Western handle...

I think maybe the deba would be a poor move currently since I won't be doing a ton of fish breakdowns right away. I have a carter muteki petty knife, and i thought the bones would be bad for the edge so I stay away from using that on any poultry or fish. And the chef knife I have is an older...

Last question before this thread gets retired, do you guys think that a Deba is the right choice? All I have in my kit is a decent chef knife, petty, should I go for something else first?