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Wow, what a great member of the forum.

Last Christmas, my wife wanted a santoku. Now understand, she is NOT a knife person. She is afraid of my Japanese knives and I wanted her to be comfortable. I went through about 15 or so with her, going over everything from blade geometry to type of steel. She definitely didn't choose what I...

All I have to say is, "Wow. Super cool".

I have crunchyroll, so I'm going to definitely watch this series. Can't wait, actually.

yikes

The 240 version is one of my absolute favorites. What a great knife at a great price. Why it hasn't sold dumbfounds me like others have posted.

I've watched 4 episodes and am really enjoying it. The way he drinks a beer makes me want some sooooooooo bad.

Not worth it in my opinion. Yet, the before/after pictures would be priceless. I'd love to see them. I'd use a mill bastard file first if I was doing it, then stones, as blasphemous as that seems. But, I don't have your knife sharpening/restoring skills that you do and I'd just be doing it...

We slice our meat on that type of board as well. Our wood boards pretty much are reserved for veggies and the like. For saying that, I fully expect Doug to designate me as the forum member he offers a meal to.:hungry:

I'd go into shock with any fire, but just feel such great relief that everybody was all right. But, really feel bad for your prized losses. I know they part of who you are.

This might be incorrect, as it is from my memory, but if I'm remembering accurately, WranglerStar, at You Tube, absolutely loved the cutting ability of the Autine, but found the handle design unsafe. Specifically, the head loosened during his testing. He did a follow up video to try and...

An axe, like a kitchen knife, is designed for specific purposes. As an example, I ordered a Gransfors Bruks, which I have to wait 2-3 months for for chopping trees, limbs, and the like. For splitting, I just bought a Stihl splitting maul, and my wife has a Fiskar's hatchet she just bought in...

I'd also contact Japanese Knife Imports and discuss with them your needs, price range, etc. They are very high quality vendors and, on request, will do an initial sharpening at no cost.

At that price range, I'd suggest you also check out the Wakui, which is a pretty great knife imo.

A while back, I went to Carters site and fell in love with that particular knife. Very close to purchasing it. Just pulled in to the colors and contrasts of the handle. Just beautiful.

My wife loves ceramic knives as well. Wouldn't go so far as to say I hate them. Can't recall having even used one. She's never had one break or chip, but they're only used for light kniving chores like slicing vegetables or chicken.

With my eyes, I can't see a difference. I just went to the kitchen though as we have a moldy on the outside red onion, so I cut it in half as you do when dicing an onion. I took both my misty :bliss: finished knives and did, to my perception, notice a slight difference in scoring the top of the...

For general purposes like eggs, I like Cholula. When I want to make something spicy hot as with Ramen, I love S and B brand La-lu chili oil. I used to have something called Insanity sauce for when I felt suicidal. It's rated 180,000 Scoville units a just a couple of drops would make a bowl of...

Well, thank you for educating me, Java. That's cool to know. All I can say is that, when I got the Wakui, I kept on looking at the blade and thinking how beautiful the finish was. Guess I'm a kasumi man.