Search results

Anyone know anything more about this knife. I think it’s a nata but have never seen one with a fuller this large.

First go at a knife refurb. Guestimated a 70+ year old bull nose butcher I picked up for $6.00. Re shaped her a little and put on Indian rosewood scales. She’s ready for a sharpening!

My grandmother gave me a box of my grandfathers scrap wood after he passed... I finally did something with it!

Picked this up for $6. Gonna play. Anyone know what it is? No markings anywhere.

Slowly getting rid of the set I bought back in culinary school and I ran out of room in the knife block. Had some leftover claro walnut that I had for a sample years ago. Chopped it up, drilled some holes. New knife holder coming soon!

Is this actually made by Wüsthof or just a rebranded Herder 1922?

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? 6”, 150-165mm chefs or similar. I love my 8 and 9” chefs knives but they are a little cumbersome in my...

New to decent kitchen knives, new to sharpening. Had my Wusthof 200 year (carbon steel) sharpened by the local shop as I didn’t trust myself to sharpen a knife that thin. But doing the paper cut test it doesn’t perform anywhere near as well as my hunting/camping knife that I sharpen myself and...

New at the whetstone game...I’ve gotten comfy getting a good edge on the flats but I’m struggling with the tip. Any suggestions?

Greetings everyone! Worked in restaurants and did the school thing only for me to quit to do something completely different 15+ years ago. I’m finally back with a refreshed passion! Looking forward to learning all I’ve missed. Cheers -W