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Looking for a cheap ($50-80) santoku or small gyuto for the wife, finally convinced her that the Chef Ramsay squishy-handled thing she's been using is a POS and would be better gracing a landfill somewhere. Stainless chef knives of really any ilk would also be of interest, same price range, same...

Hope this is the right forum for this... and that this info isn't already up here somewhere-- if it is, sorry, I couldn't find it! What are some good sites to buy a strop kit from? Don't want to buy one from... you know. (They're out anyway.) I'm too new to know the reasons for all the animosity...

Used twice, never sharpened, honed once on ceramic rod. Ebony handle with black horn ferrule. With Saya, pin doesn't fit but a little sanding should do the trick, just haven't gotten there yet. Paid $228 with saya & shipping from EE, I'd take $210 shipped CONUS or trade for a different petty...

My boss found this on some restaurant blog & posted it on the bulletin board. I thought it was hilarious (and true) enough to share.. When people are thinking of taking their first steps into kitchens, many around them are quick to give advice. They will warn of the toil involved, the...

Great knife for small work spaces. Sharpened twice, needs a little bevel reset work. Very light patina. Has some scratches from the 5000-grit stone edge before I knew how to correct this and the tip is snubbed but very minimally. Very little work required to bring this one to form. Don't really...

Anyone know if the western-handled sakai takayuki damascus nakiris are AEB-L like the wa-nakiris? found one at a great price but I want stainless & the ad doesnt say, kinda late to be calling:)

Hey Dave you're probably already aware but your 'japaneseknifesharpening' website is expired, just tried to access and couldn't...

What is AEB-L? I see it on this forum a lot and have never encountered it before, and it seems a lot of you think highly of it. By the pics, it looks maybe semi-stainless (hope that little morsel of ignorance doesn't offend anyone TOO bad) and though I'm pretty sure there's a wealth of info on...

Anybody got some kitchen horror stories to share? Here's one that happened to me recently. Spoiler: at least the end is ok... Two months ago, on a Sunday when I was off, one of my guys got out one of my knives (Kikuichi Warikomi Elite, a great war-horse kitchen knife and at the time one of...

Hey all, I have been cooking a long time with stainless and small budgets, and I am very new to carbon steel. Those around me who know seem to think that explaining is beneath them. Though I have been using this forum as a reference, I still have a lot of questions. Some of them are probably...