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What's the real-world difference between the Atlas, Athena, and Chef model of pepper mills? How difficult is the crank? What's the level of output relative to your typical Peugeot? What size/shape/weight do you find ideal? I currently use a Peugeot Auberge, but it squeaks incessantly and takes...

As a beginner/novice, I'm unable to evaluate stone hardness, muddiness, speed, etc. I don't understand what characteristics or properties certain sharpening stones may have, or what that means for the final edge/finish on the knife. So, my question is this: How do you select your stones and...

I'd like to reduce my red meat consumption, but I'm terrible at vegetarian cooking. I always plan my meals around the protein, with vegetables being an afterthought -- I confess that I almost never make salads. I do enjoy eating vegetarian food, but only when someone else makes it... I would...

Excuse the silly questions, but I don't know where else to turn... I have a Naniwa SuperStone 1k/5k combo, but the 5k leaves absolutely no bite. It will literally squish a tomato before it can break the skin; even splitting an onion is difficult. Oddly, if I use a different but comparably high...

Starting to beef up on my sharpening equipment as I'd like to get better, but have a few questions about maintenance... Is it safe/advisable to use a standard Naniwa stone fixer to flatten stones that range from 400 to 6000 grit, or is it better to use an Atoma plate (400?) to flatten the...

A good friend is looking to upgrade from a Tojiro DP santoku, which his wife promptly claimed as her own. He's now looking for a 210mm gyuto with generous blade height (~50mm), neutral balance, better edge retention, and a price tag of $200 CAD or less. Knowing him, it would have to be stainless...

A little help please... I cooked a NY strip loin at 130 F/ 1.5 hours and it came out beautifully. I tried cooking a bavette steak using the same temperature/time, and it came out chewy and flavourless. Afterwards, I read online that some people extend the cooking time to 24-48 hours for...

I'm really trying to improve my cooking, but I feel limited by the ghetto stove in my apartment. It's an old coil stove with almost no temperature control. There's 9 settings on the dial, but a pot of water will still boil on medium low (3.5-4). In practice, it feels like it only has two...

Literally every video on YouTube displays piss-poor technique, evidenced by the oil slick on the spaghetti. That's my problem as well -- properly incorporating the oil in the spaghetti so you don't get that oil slick, but without using butter and the like. Im looking for feedback from those who...

LOCATION What country are you in? Canada KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef Knife/Gyuto Are you right or left handed? Right Are you interested in a Western handle...

I'm a modest home cook that likes to play with knives. Now that I have that out of the way... Having used a MAC gyuto/petty combo for the past 8+ years, I've grown accustomed to light, thin and nimble blades. As a result, I purchased a set of Takamura R2 knives as replacements/upgrades (210mm...

Simple Question: I recently purchased a new end-grain butcher block (larch), which I'm seasoning before initial use. The manufacturer already applied a base coat of mineral oil, so I'm currently treating the block with Boos Board Cream (mineral oil with beeswax, basically). To my knowledge, you...