Recent content by PG Wodehouse

No, Im think a sharpening stone is a step too far. Whats the max hardness you'd recommend for a rod only system with perhaps sending it to be professionally sharpened once a year ? He'll probably use 3 or 4 times a week.

Update - JKI are back on the menu. They can deliver well before xmas.

Hi Guys, Im looking for a Christmas gift suggestion for my father. He's a home cook (was a cook in the army many moons ago). As far as I know he's never used a Japanese Knife, but is probably quite comfortable using a steel. My preferred supplier is JCK or Amazon UK. I can't use ebay, JKI...

Thank you. I was going to reply with some of my favourite quotes but theres too many. He's with doubt the funniest writer that we have. I've often found myself in hysterics on public transport reading his books. For anyone who has not read any of the Jeeves and Wooster books I implore you to...

Dammit! I want every knife I look at. They're all beautiful. No wonder you guys end up,ahem, like you are :)

I should have said that heaviness is the issue rather than lightness if you know what I mean. It needs to on the light side but an once or two won't make a difference. I have my eye on the Gesshin Ginga 210mm Stainless Wa-Gyuto. I sent Jon an email but haven't heard back. I understand he's...

Lightness will definitely help. Im a small guy but my good arm has become very strong, but I use it all day at work. "Tennis elbow" type issues are a big problem for the one handed, because we don't unconsciously change hands when one becomes tired throughout the day. We just keep using the same...

No, my arm is still there but has minimal movement. Its not safe to use it anything like this, its can sometimes twitch without warning. Thanks a lot for all your help guys (and the useful PMs). I've a very good idea what I'm looking for in a knife.

I had a look around http://japanesechefsknife.com/ but it doesn't metion the blade profile shape. Is there a way tell, some jargon Im not familiar with perhaps? Some of the knives have dimples, the site says these help prevent food sticking. How true is that? Should I go for one of those...

Perfect. So I'm looking for light and thin with a convex profile. And I have a very doable maintenance option. That's all I need to worry about right? I should pick a knife those properties with the very good reviews in my budget, can't really go wrong there can I?

I just watched a video of that in use and it looks very doable. Like you said I can clamp the knife and then sharpen away. Thanks a lot. Von blewitt mentioned food release. What should I look for to maximize that?

Hi Guys, I've started to cook again recently after loosing my left arm a few years ago. The chef's knife I use is a standard 20 Euro store bought. Its ok for some uses but terrible for anything difficult. I think I need something crazy sharp so i can chop and cut things without the food...