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Cinnamon toast crunch cereal. Not really "adult" or "stepped up" but infinitely yummier than rice krispies. And drizzled with melted chocolate. Obviously

EVOO for dressings. Coconut oil, ghee or rendered bacon fat for cooking (depending on what I'm cooking) and peanut oil for frying. Ocacasionally safflower for homemade mayo. I never touch non-food items like canola, "vegetable oil", corn oil, soybean oil and the like

I recently picked up a Shiro Kamo AS gyuto and I love it. The kurouchi finish definitely gives the knife some rustic character. I went back and forth between the AS and the R2 and I decided that I just liked the kurouchi finish so much more.

I forgot that you can get the Tojiro with a Western handle. Good call

Richmond Artifex is a pretty decent starter knife for under $100

Very cool

Thank you

Interesting read. Thanks. Oddly enough I saw some other reviews of that site that were negative but they were all 3+ years old (just like that thread). Perhaps they've changed things around over there bc everything new is very positive. My experience was positive, great customer service...

Gotcha. I participate in some hunting, bowhunting and archery forums that have similar issues with "rival" sites. Lol. Anyway, the site that shall not be named is where I ordered the Shiro Kamo from

www.This Site Not Allowed Here.com.com Apparently that site name isn't allowed on this site. Weird. I wonder why. Maybe since I'm a newb here someone could explain why CKTG if that is a good enough clue for you

I bow hunt and shoot a few deer each year. I always cook the liver in your typical liver and onions fashion. Bacon, onions, etc The heart I slice thinly, coat in seasoned flour and pan-fry in bacon fat because that's how my dad always did it when I was a kid and since he died, little...

The blade actually measures in at 220mm (8.66") so it isn't quite as short as a lot of 210s. It's for home use and my wife will be using it a lot and she is quite tiny, so it will be easier for her to handle. My next purchase will more than likely be some sort of hammered and kurouchi...

Shiro Kamo AS 210mm Gyuto

A few other guys I know who work with knives recommended using a 1x30 sander instead of a grinder. I will have to pick one up since I don't have one. I got tons of other pointers from them as well. I'll certainly start a thread here once I start the project. I just need to find the time

Bowhunting. Gear, upkeep, clothing, trips, license fees, etc. It all adds up...

I have an old N Schreiber and Sons 10" Chef knife that has been sitting in a drawer for years. The handle is uttlerly shot on it and the tip has about 3/4 of an inch broken off of it. I've seen experienced guys grind old knives down in to a new shape before online, but never attempted it...

908 baby! Lived most of my life in Hunterdon County, moved around the east coast for a while, been in Warren County for the past 7 years Yeah kind of. I still just want to know what people think anyway It's due to arrive on Wednesday, so I'll keep everyone updated

Nice. Born and raised in Hunterdon County. Live in Warren County now.

Hey everyone. Just checking in to say Hi. I've always been interested in knives and quality steel. I have a small collection of quality hunting knives and EDC knives, and I am an avid home cook and foodie. This is my first real exploration in to quality kitchen knives, aside from a few Shun...