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Which part of the knife exactly is wedging in produce? From the choilshot it looks thin enough BTE (but the choil doesn't tell the...

Rosy red. 100%

I haven't rolled the dice in awhile. I got a good deal on a broken one. It's in transit. These are seller pics. I think this might be...

Seeing if there’s any interest with this beauty, getting some pretty nice twisted Damascus knives and hoping to pay off some of that...

Just because something works for you doesn't mean it works for everyone else. Some people learn very well through demonstration and...

You shouldn't have to keep oiling them once you have a patina pretty well set, just have to not let moisture sit on the steel for a...

No neck

We have been friends with a couple for over 30 years. Their daughter is getting married this weekend, (I remember holding her in my lap...

Am I in the minority?? I find most handles fine. I hate heavy handles and rear balance points. Assuming no sharp edges... Weight is...

Im no chef. Not by a long shot. I just enjoy cooking immensely. My old trusty knives were from Zwilling which I used for some 20 years...

impressive the amount of labor that goes into this, makes one wonder how much these sammiches cost to be a sustainable business model...

Not to correct you... But for an instant there I thought I'd been wildly mistaken on some concepts for a long while. You don't tend to...

In that example didn’t you rather mean « less margin…than with a [lower] HRC »?

Yeah, edited, thanks

"Softer" lasers are the perfect tool for hard veggies. And ginga/ks at 60-62 are classic examples. A denka would work great too. But...