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Probably will have to travel to Seoul in August when the temps are hottest and stickiest and the yellow acid rain is pouring. I will most likely have an evening, a morning, and part of an afternoon to explore on my own. Where should I go and where should I eat?

Based on replies to this Stainless gyuto for wife (questionaire) thread, I decided to get my wife the Kaeru 210. Main reasoning behind the decision was that my wife basically wanted a tough, stainless version of our 210 mm Kato, and the distal taper and profile of the Kaeru seemed a better match...

Looking for a new gyuto for my wife. Of the knives she's used, her favorite is a Kato standard 210. She likes the size, profile, and food release. She also prefers wa handles. But she restricts herself to a 240 mm Mac chef's series because it's the only stainless chef knife we have, and thus the...

Looking for a new bread knife. Of course, interested in the Gude 12", but it's bigger than I'd like and I understand the edge retention is so-so. Really Mac knives, but not crazy about serrations sharpened on both sides. Would like something easy to touch up on stones. LOCATION What country are...

ive only sautéed them in the past, and it’s OK, but not too interesting. I’ve got about 2 pounds frozen veal sweetbreads and wordered if anyone could share ideas or recipes.

Our 4-year old didn't used to be a picky eater, but in the last year she's become quite picky and getting worse. She likes the typical kids' favorites: carbs and sweets. I'm about ready to just let her go hungry when she refuses all nutritious food. I don't want to actually do that, of curse...

Thought these looked like they were probably from the same factory, so I put in a bid...

Looking for an usuba. Preferably 180-210 mm. Right handed. Not looking for stainless steel. Condition is not very important, this will be a user. Budget is $250 USD but could go higher for the right knife. Thanks!

Been trying my hand at katsuramuki and although the product is shoddy, it’s been a big hit with my family and guests. Problem is my only single bevel knife is a crappyish Shun 165 mm deba which is thick and its belly makes the sheets uneven and puts a limit on how thin I can get them. They...

Ladies and gets: Go get 'em!

Hi all, interested in getting my first Japanese knife, and I feel I have space in the knife block for a nakiri or something similar that will be used for veg prep. I'm fascinated with usubas, but I from what I understand it's not the right blade for the tasks I want to do. Here is my...

Just started up with my new stone set. I figured I'd learn how to use the stones by sharpening an old stainless knife I got at a garage sale for $3. Dunno the brand, the maker's label was mostly worn off, but it did say molybdenum steel, and is stamped as made in Japan. Wish I had a "before"...

As the title says, should I flatten a stone before using it for the first time?

Looking to start sharpening using water stones, and I'd like some advice on practice/technique and equipment recommendations. I'd used the Spyderco sharpmaker for years, then I got two small (handheld) japanese waterstones from a vendor at a knife show. They are good for pocketknives, but I just...

Hello, been lurking for a while and found some great info. Thought is was about time to start participating and asking questions. Thanks for having me.