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We got all of that covered, had already gone for silicon spatulas, a clean towel on hand etc. it's just the cutting board that wasn't there yet. I did a quick search for the epicurean boards, they seem readily available. I'll be looking into those and keep you posted.

As mentioned before, the kitchen is small. Sink - 1m of space - stove So everything passes over the board, hope that makes sense. Oh and btw: ditching the gf might be a bit rigorous and makes for less knives as birthday presents. We wouldn't want that, would we?

True about the grains, but there's other stuff which can lead to cross-contamination. Stuff like drippings of pasta water, traces of flour used for making a roux, stock cubes and so on. It's this small "normal" cooking stuff which is the concern. My kitchen is quite small, so I wipe it all...

Hi all, I've been cutting on my end grain Boo's block for a while now, which works like a charm, however, I need a new main cutting board which is (dish)washer safe. The reason being my girlfriend just got diagnosed with celiac disease, aka gluten intolerance, so I need stuff to be...

Hi all, I've had a cheap vg10 knife for a year now, which is fine for most cutting but it's edge retention is horrible, nearly same as my zwillings but without the option to be honed. While searching for a new knife, the Masakage's caught my eye, both aogami and shirogami (both #2) series...

After using the Eden for a week: -heavy (230g, near the weight of my 230mm zwilling chef's knife at 240g) -balancing point is in the handle itself, which I don't quite like. -very wide at the top -edge retention is worse than a zwilling, even with the 36 degree edge which it has on delivery...

So the same as the Itinomonn? The difference between stainless and 'ordinary' steel is obvious, but where dus semi-stainless lie regarding properties? Somewhat in half way? Near stainless?

I found an Eden 180 santoku vg10 in a scratched box for 33 eur, couldn't contain myself and ordered it together with a 1000/3000 and a 240/600 stone. Nice for sharpening practice and allround kitchen knife which anyone can use. The 240/600 stone was mainly bought because of the huge amount of...

Thanks all for the advice! I really like the Ittomon range of knives, Heiji's are a bit expensive starting at usd250.. Yamawaka gyuto looks nice as well. A question that came into mind: do blades from different manufacturers, made from the same steel, differ significantly in quality? While...

Hi guys, As I will be moving out within a few months, I will need get myself a set of knives. For as long as I've been into cooking, for about a year or two, I've been using Zwelling 4-star series knives. As I don't quite have the resources to buy myself a full set of high-ranged knives...