Search results

I have purchased from Homebutcher MANY times. Service is great, the deals are great, and I’ve never had any issue with anything I’ve purchased. The biggest problem is my pocketbook… 😅

There is a great Sujihiki in BST here. https://www.kitchenknifeforums.com/threads/hitohira-tanaka-x-kyuzo-ku-270mm-sujihiki.71355/

Super nice gesture. I’m in

Heckel7302, I use about the same most time , but I use a Naniwa 400 and a Shapton Pro 2000. This comb takes care of most everything. I use just the Shapton Pro 2000 for quick refreshers. I’ve found the Naniwa 400 can create a very usable edge on its own when properly deburred.

We also add quite a bit to the curry pastes. My wife taught me to prepare a lot of ingredients and put them in small bags to freeze them for easy use. I slice fresh ginger, galengal, lemongrass, lemons, limes, and they can be easily used. We lay them in a single layer flat in small bags, and...

We use quite a few curry pastes. We have done our own paste from scratch and they ARE better, but due to the time it takes and the fact we frequently might not have a required ingredient I find the pastes are fantastic on their own.

I think you should go to the Knifewear store in Toronto and get a hands on recommendation. They have plenty of knives to choose from, and you can actually see some of what you want.

Shibata is great, but my favorite is the Takamura Chromax 210…good luck ever find one. Inexpensive and fantastic, but smallish handles which is fine for me.

Unfortunately, Eddie had some sort of health related event that had him out of commission, and is going to delay production.

I doubt many people who buy a Hasegawa board ever think about using a serrated knife on it. I have an end grain board for chopping and serrated knife work.

This doesn’t have English interpretation, but it doesn’t need any. It’s super nice and in 4k HDR!

Well, I find that not at all surprising. Eddie just has a grind that is exceptional against almost every Japanese knife that I have tried…and I have, and have tried, a lot of them. The more knives we have of his used here in the forum, the more it will be evident the guy has something special...

Looks like you started here Justin time to get good info!

You haven’t posted much here, but it should be evident with a little thought as to the issues of double postings. Why not three times...four…it just bloats the forum needlessly since it IS already posted. The entire confusion/fraud issue is a basic Internet problem. If you haven’t seen people...

Enrico , that works as a great picture of a knife buried in work.

Dang…missed the reduced price deal.

Matt, I came close to buying that knife, and this review makes me realize I should have pulled the trigger. Great buy, and enjoy the knife.

I have a SP2k and it’s a great stone to end on for most knives and uses. I think you’re just not removing the burr and even when lined up at first it delicate and immediately goes south. I use a light pull through an old cork or a felt block followed by extremely light stropping. The problem...

I like the general idea of this, but I’m afraid of two things. 1) Knives are individuals even when they are quite similar from makers. They also vary due to styles of grinds and steels. I’m sure many people here adjust knives to their own preferences through sharpening and even handle...

Just gorgeous work Tostadas. When someone says “get a grip” to you they’re well in hand. 😅