Search results

So I ordered a 23 cm Whusthof Ikon before the pandemic. That thing is massive and because my prep space and cutting board are not too big, it has hardly seen any use. Another issue is that the large size combined with the curved blade make the tip pretty tricky to sharpen. In the meantime I have...

I have heard that cutting protein, especially poultry, creates a blue-violet patina on carbon steel. Is cutting chicken and leaving the knife unwashed for 10-20 minutes a good way to get a blue patina going on a new knife? The steel is Aogami Super. Thanks.

Hi guys! Long story short, I'm in the market for a smaller gyuto or a petty, in the 150-180mm range, to complement a bigger chef knife. This knife will probably see almost daily use and I am more inclined towards a gyuto as more versatile but open to suggestions. Knuckle clearance is important...

So you have sharp knives huh? Let's see how many of you can replicate my cutting test below, using a supermarket receipt. Videos or it didn't happen :)

A couple of weeks ago I posted the following: "My first serious knife is a Wüsthof Classic Ikon 9" (23cm) chef knife which I had for about 6 months. I chose German steel deliberately to make it more forgiving and easier to sharpen as I am still improving my technique. If I could start over I...

I saw this knife at the store and I thought it was funny. It's a bread knife with the teeth shaped like actual Swiss mountain peaks In Switzerland many viewpoints feature a panoramic picture of the peaks you can see in the distance with their names and altitudes and the knife seems inspired by...

Hello, a while ago I bought a leather strop from Amazon. It came preloaded with a stropping compound (dry) and some extra inside a syringe (grey paste, SiC). Today I apllied a few drops in the areas where the leather was exposed from use and rubbed it in with my finger. I tried stropping right...

10" knives are often listed as 24 cm. But 10" is actually 25.4 cm, significant difference! 7" often listed as 16.5 cm, again 7" is 17.8 cm. What is the deal with that and which is reliable?

Hello, new on the forum and need your collective wisdom My first serious knife is a Wüsthof Classic Ikon 9" (23cm) chef knife which I had for about 6 months. I chose German steel deliberately to make it more forgiving and easier to sharpen as I am still improving my technique. If I could start...

I have a burning question, nut apparently I need to post here first, so hi :)