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When watching Americas Test Kitchen you generally see them using their recommended knives, Vic Fibrox, MAC mostly. But lately they've been doing ATK "At Home" where the film in the test cooks' home kitchens. So they're using their own tools, not the ones from work. In one episode Julia Collin...

I'm still a noob on my cooking journey. I have to admit my sauce-fu is very weak. Gravy works OK. I kind'a suck at beshemel. But a couple of nights ago I decided to try a sauce I couldn't pronounce from a country I've never been to. So I gave Norwegian Sandefjordsmør a try. They said it was...

This probably belongs more in off-topics than sharpening/maintenance, but since it is a sharpening stone... http://www.pbs.org/wgbh/roadshow/season/19/new-york-ny/appraisals/luristan-whetstone-with-bronze-ibex-finial--201407T13/

Been wanting a big bread knife for quite a while but haven't yet built up the nerve to shell out for a Gude. (I will someday, really, I swear!) The 14" serrated Victorinox (40148 in rosewood, 40642 in Fibrox) is advertised variously as a "roast beef slicer" or a bread knife. Anybody use one...

https://www.youtube.com/watch?v=0HvNAwb7DSU

I don't know if PBS's Create channel has one feed for everybody or if the schedule/lineup varies by area, but our local PBS Create channel will be showing the Simply Ming episode "Morimoto and Knives" later today. sr.

Not Marcus Samuelsson, that other Swedish cooking guy. Oh, and some British dude. https://www.youtube.com/watch?v=Grp5-bvMo7U

Are the spines of Misono UX10 knives flat? Rounded? Something in between?