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I might have decent collection of knives so I'm wondering what knife makes you smile when you use it? I have my "reference" cutter made by a certain american maker...cuts better than any other bar none. Among my collection I have a number of other that are fairly nice. HOWEVER....I have...

Due to timing I ended up with two of the Takobiki's and only need one so I'm releasing one back so another can appreciate this knife. The blade is older stock and the signature looks slightly different than recent Shigefusa's but that is the only difference. The blade is new and totally unused...

Subject says it.....Interested in what people really want if they didn't have to think about the bucks? For me it's any of the local makers, Randy, Ian, etc. doing their thing and delivering something that they are proud of.

I often see the harder stones 4 - 5+ listed as "only for experts" and the softer stones (generally coarser) listed as good beginner stones? Why is this? I understand that it is more difficult to get a really even kasumi finish with a hard stone (I like finger stones for this kind of work...

Do you guys make your demi the old fashioned way or just reduce a brown stock? I've been playing around with making classical sauces and have made a number of sauces lately that I really like. Robert sauce last night really wow'd my wife. I was wondering if you guys go the full route in...

Just got a sampler from Pepper-passion. Great product....not so great communication but I can deal with that since the order arrived within a week. So....now I have a TON of different peppercorns. My mouth is burning from tasting...amazing the difference in the different peppercorns.....i...

I was with my wife in our favorite diner in San Diego and when they brought her BLT it was the size of a dinner plate....seriously. No possible way for a normal human being to eat all of it. There is also another restaurant we very occasionally go to that EVERY dish is outrageously huge. The...

I'm puzzled. For Japanese knives, a honyaki knife, made from a single steel, commands a premium because it's more difficult to produce. For Western makers, monosteel knives, made from a single steel, are usually their lowest priced knife... My question, what is the difference between a...

Some folks have asked how exactly I thin down the stones and what tissue etc. Thought I'd throw together a quick set of pics on the process. Tools and equipment 5 Minute Epoxy - I use West Systems because it's what I have. I use 5 minute epoxy because it's more flexible than the slower...

Now that I’ve owned my crazy board for a while now and used it daily I thought I would jot down a few thoughts for anyone wondering about Boardsmith products. Production time: This is not an instant gratification product if John doesn’t have one already in stock. That being said, they are...

A couple people have asked me how I came up with a weird name like smurfmacaw. This is my best buddy. He's 14 years old and I tell most people that he's like having a puppy with a bolt cutter on his face. He eats macadamia nuts in the shell if that gives you any idea of the beak pressure he...

Had the opportunity to break down some butternut squash tonight....don't worry, used a german knife to do the hard work. After it was peeled and in reasonable shape I started comparing all the knives I have....I let my wife try the Wustohof (freshly sharpened but still a little thick) on the...

Hi Jon, Just wanted to say thank you for repairing the tip on my Shig Kitaeji. It literally looks like it never happened and you even polished it up for me. Awesome customer service and terrific workmanship. I'll try to post a before and after when things calm down a bit around here...

Saw an available Kato and wanted to see what all the hullabaloo is about so I ordered myself one that I found......got too excited and sent it via slow boat from Japan......boooooooo........now I have to wait two weeks (+customs - sometimes takes a couple of days up in LA.) Darn it. It's just...

Just received my crazy board in the mail a week ago. Well packed and arrived totally undamaged. I opted for a lighter look because my countertops are dark iron soapstone. Arrived pre-oiled, buttered and buffed. Smooth as glass, no detectable voids or bad joints. I though I would regret...

I'm always on the lookout for Shig's, especially Kitaeji's. If you have one (or three or more) and want get rid of them let me know. What I'm really looking for is a petty (or two), a 210, 240 or 279 Gyuto, takobiki (pref 300+ but willing to consider shorter), sheep's foot usuba or standard...

My wife and I are going to Seattle in two weeks for fun. Looking for ideas on the don't miss restaurants and also the fun things to do besides hanging out an dodging fish at Pike's Market. I can rent a car or do whatever....just looking for ideas. Herb Market (Restaurant) is out, my wife...

Ok, I'm curious...I'm just a home cook that sort of likes knives (wife guffaws here).....I have a couple of 240 Gyutos and can't really see why something larger would be required. I thought I'd like a 270 but really, it would be more in the way than anything. Why do the pros like 270+...

Ok, so I managed to get to of Ian's knives at once....a Karouchi 24emm Gyugo and a 240mm Damascus Gyuto. The Karouchi is awesome and has become my favorite knife for every day use.....It is very thin behind the edge and feels great slicing veg. Handle is the most attractive burl I've ever...

One of my coworkers was sitting at her desk trying to slice an apple with a german knife...seriously, "trying". I started laughing and she asked why, her knife was plenty sharp. I pressed my thumb hard enough to make it white and slid it down the edge. I felt sorry and told her I'd put an...