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I searched up this excellent thread: [link] ... but the edge on the Tojiro is not pointed in the same way as the knife in this instruction. How do you go about sharpening these?

Gifted from a friend. Any idea who made it?

240mm guyto (semi stainless) 270mm Suji (semi stainless) 180mm Deba (carbon)

I have a book by a Norwegian cook named Andreas Viestad. It's called "How to boil water" and I think its brilliant. In the book he spends most of the time discussing why and how certain techniques work etc. He also covers trvial stuff like prep work that some of us home cooks are never properly...

I had my first go at making duck confit the other day. I made duck fat a day in advance, turned out pretty good. For the confit I covered the duck legs with salt and placed them in the fridge overnight. The next day I placed the legs in a small pot and tried to cover with fat. I only had enough...

All recipes instruct you to skim off foam while boiling the stock. I have made duck, chicken, calf, beef etc but I hardly ever get much grey/white stuff at the top. Why?

Gyuto: I am looking to buy a 210mm Swedish Inox Stainless Heiji gyuto. I really like the profile of the blade but I'm not sure about thickness. I've been told that his "standard" knife has roughly 3mm spine thickness midway down the spine. The spine of his knives taper quite a lot from the...

New member with few knives and little experience looking to learn more. I am trying to gather info about all aspects of knife making from proper use and handling of a kitchen knife to the more technical aspects of sharpening. Looking forward to learning more!