Recent content by SouthernMostSly

lol....not sure since Brother-In-Law I (classically trained chef) and I had the same thought as you -- handle project. Brother-In-Law II is a hobbyist woodworker in his off time (he swears it allows him to relax) so I mailed it off to him to see what he could come up with. I haven't decided on...

The Tadafusa I ordered from Rakuten arrived on Wednesday. :D To my newbie eye, it's not too bad. This is my first wa handled knife so it feels a little bulky and looks pretty basic but smooth, no gaps or rough spots. The choil and the spine seem rough, not smooth like my other knives...

lol.....small world! Did you find JonesCuttingBoards through Etsy? I purchased two of his boards through his Etsy listing (JCustomWoodworking) a couple of months ago. One end grain cherry and one edge grain cherry -- beautiful boards! My daughter liked them so much, I ordered her a set...

Sorry to hear of the problems. I ordered the blue#2 nashiji, not the SLD tsuchime and EMS is showing it landed at JFK on Monday. It looks like the SLD tsuchime is only available in a nakiri and a santoku -- which one are you looking for? Here ya go...

I want to learn how to sharpen properly, so I just ordered the 210mm blue #2 gyuto. Should be shipped out on Monday. http://global.rakuten.com/en/store/tuzukiya/item/t216-0042/ For $66 with shipping, if I chew it up like I did my poor little paring knife I won't be too upset. I'm a...

:doublethumbsup: Holy smokes, that is one sweet looking knife!

Thanks again everyone! I don't know about tasty but it is kind of an odd look -- a cat with furry elephant feet. :ohmy: Yes, already perusing the sharpening section. I was trying to heal up a couple of finger tips though before I gave free hand a whirl.......long story that involves an...

Thank you to everyone for the warm welcome! Ha! Great minds think alike, right? :wink: We've been down here a little over a year now and I can't imagine going back.....especially after the terrible winter you all just had! All of our family is still up that way so we made sure...

Hello to all Kitchen Knife Forums members Been poking around here for a week or two and realized I haven't introduced myself yet. I am a native northern who recently relocated to the Sunshine State. The abundance of fresh, multicultural foods and spices available down in these parts have...