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Thanks Ian. I have the hammered finish from Epicurean Edge here Epicurean Edge: Japanese and European professional chefs knives 1) I figured as such: what grit then do most folks find themselves finishing at "behind" the edge (the wide bevel portion); Anybody push it to a mirror finish? 2) I...

So I really enjoy my yoshikane 240 skd gyuto -- and this includes its aesthetics. I'm thinning the sucker for the first time. I think the fool-proof (easiest) way to do this is to take advantage of the wide bevel and just slowly work it from there by laying it flat on the stone. Does that...

This is super great feedback folks, thank you all for sharing. How about a slightly alternate scenario: would you treat touching raw eggs the same way you do with touching raw meat?

Question (especially for those who work in a commercial kitchen)-- At home, how stringent are you about cross contamination with meat? Here are two common situations I'm curious about: 1) Say your hands contact raw meat, do you clean/wipe them before using another item in the kitchen? e.g...

I was shown an ad for a brand called Material Kitchen. Just curious if anybody's used/purchased their goods (granted, they seem to be marketing to the same Kickstarter demographic, a la "we just love food and and spent year(s) designing the perfect chef knife, applied a j-knife steel & angle...

You are correct-- it's a type of butchers knife used commonly in China/HK/TW. The name in mandarin directly translates into "Pig meat knife" (豬肉刀), although the name is a bit generic since "pig meat knives" come in varying geometries. The rounded version in the original...

For somebody like me who views sharpening as "I'll do it when I need to, but there's only 24 hours in a day...", there was a huge benefit with quality splash and go stones. They really did eliminate the (perceived) effort to get a sharpening session or touch-up in. In comparison when I had...

Thanks Spipet! Curious, how was sharpening the SLD on the Kaeru, and is there any back belly at the heel? Nice Benuser! Quick question-- after the patina, how reactive did it remain?

Benuser yes, i think in my head push/thrust cut is same its glide and guillotine. Also, I was about to say-- the Misono in the picture definitely looks like it's been through some sharpening. Thanks again for the input.

Understood-- I think I'm open to monosteels as it seems that the iron cladding in most cases that is more reactive than the core steel itself.

Thanks Benuser-- the first hand insight is super helpful. Given both have a same-ish flat section-- and I realize this is subjective-- which has seemed most conducive to you for push cutting?

Thanks barmoley, mcman. Will take a look at the uraku for sure. Have you guys tires the masahiro vc? Would be curious how flat and beater that might qualify as.

Thanks McMan. I agree the Yoshikane is great except for the profile gets in the way from time to time (First world problems, really). I wish there was a just a bit more belly at the tip, and it's almost too flat: When push cutting, there tends to be quite a bit of drag (given the large contact...

HRC_64: Mostly I split my time between a Yoshikane SKD 240 and veg. cleaver.

Hey KKF folks, would love your recommendations: Ultimately I'm hunting for flatter-profiled gyuto I can cook with being less mindful about edge-care or keeping wiping the entire blade of the knife. Thank you! TLDR 1) 240mm gyuto less than $200 that has a big flat spot (No less than 3...

For a first nikiri $85 below & stainless, given that you're open to the Mac you might also consider the Tojiro DP. For $5 more, the Tanaka vg10 would not fail you: http://www.knivesandstones.com/tanaka-vg10-damascus-nakiri-165mm-western-handle/ If you wanted to splurge...

With summer on the horizon, I've started to make more gin and tonics (though I'm usually a brown liquor kinda guy). One of the local bartenders recommended instead of schweppes or fever tree, to use a combo of tonic syrup and soda water. I ended up getting a bottle of jack rudy's cocktail tonic...

Kit, thanks for sharing your thoughts (and not gibberish at all-- was picking up what you were putting down) Super helpful. I'll be sure to check out that video-- thanks!

So kind of a dumb question here: How would you describe the practical differences -- all else generally being the same-- between a knife that's 60HRC vs 62HRC? (Note, i'm deliberately choosing this HRC range to avoid comparing german knives to j-knives, or comparing VG10 to say some super...

Pretty much the same as @Java's suggestion above, but the off the shelf solution I use is this thing http://www.howardproducts.com/product/butcher-block-conditioner/ . Just apply, rest for 30 min, wipe off access, and the handle will start to bead water real nicely.