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Hi guys, I finished my knives on chromium oxide on leather for quite some time and was very pleased with the results. A few weeks back I saw the Carter videos on youtube and his finishing on newspaper. Intrigued, I tried it myself. And woah, what a nice effect. With my chromium oxide, the...

Today I want to present my Aoki Wa Gyuoto, which is in fact my first and so far my only japanese kitchen knife. The knife is from the Aoki Hamono Forge in Sakai/Japan. Facts: Blade lenght: 195 mm Coresteel: Aogami 2 Thickness: 3 mm at the heel, 1 mm towards the tip Handle: Rokaku-Hanmaru...

First of all, I am not quite sure if trimming meat is the correct term for what I am asking. Please excuse, but english is not my native language. What I mean is, for example, to cut the silver skin of pork tenderloan or cut out sinews of a piece of meat. So my question is, which style of...

Hi Guys, do you sit or stand during sharpening your knifes and why do you do it that way? So far, I sharpend my knifes sitting. I would believe, standing gives you an advantage in positioning but so far the comfort aspect won with me.

My current collection of kitchen knifes: Top to bottom: - Cutco Chefknife 23 cm - Victorinox 'Konditorsäge' 24 cm - Aoki Gyuto 19,5 cm - Wilkins Ryback Series 2 18 cm On the side: - on the left-hand side: Herder K1 - on the right-hand side: Herder K2 Original picture-size

Hello everybody, I'd like to show you my Cutting Board, made by my Dad for Christmas. It is made of Ash and smoked Ash and measures 510 mm x 355 mm x 45 mm.