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Knife arrived today, exactly as described. Perfect seller. Thanks, and thanks KKF!

While I can often buy from shops online without paying tax at source, I get taxed at my end for import duties. It's the same for second hand purchases, eg from the US. So it really makes no difference to me getting new or second hand. Regardless of the source, I still am not sure what to look for.

Dear Kitchen knife gurus, please help me choose a second hand larger gyuto! I've been cruising the for sale ads and noticed that there are a fair amount of 240mm + gyutos out there that are looking for a new home, but I can't decide between them. So I'm looking for a recommendation. I've filled...

Just to chime in on sharpening. I repaired a set of global knives with chosera stones. I'm not an expert, but I found way harder to raise a burr then anything else I have used. It felt like sharpening a pencil erasure. Gummy AND brittle. :confused:

Noted, thank you! If I want to get back to a perfect edge again, I will have to keep removing material until the chipped section is now at the edge. If I don't change the profile then that means removing about 1mm from the entire edge (the non chipped section). Correct? Oh the globals were...

This is the knife https://www.kitchenknifeforums.com/threads/shibata-kotetsu-r-2-bunka-180mm-w-saya.46470/ Attached are pictures of how it looks now. There is a 5mm long, 1mm deep chip in the center of the edge. I am the idiot who put it there :eek::angiefavorite: I have never sharpened let...

50 bucks - cos' the swiss need to get paid. Compare that to the sales tax here which is 8%

You would think that there was some kind of pandemic on or something...

I blame the Belgians, they held it in Brussels for more than a MONTH.

Well it finally arrived - 2 months! And the tax at my end was ridiculous. But it's here and its awesome. I'm loving the height and the length.

I have just this week discovered sourdough starter. I fried some with oil and salt into a pancake. Upon tasting it, my wife went from "urgh, what is that crap your are brewing?" to "HOW DO I MAKE MORE!?!?!" - hilarious.

I made this last night. IMG-20200411-WA0005 by SomeRandomDude posted Apr 12, 2020 at 12:39 PM Sous vide fillet steak, creamed spinach, soft new potatoes, and a red wine duxelle sauce. Oh and a 13 year old cote de nuit I bought at the vineyard. Happy Easter everyone!

When this gets to Europe, can I be added to the list? It would be cool to see a unique idea in the flesh. Thanks!

Ah ok, thanks for the info. Actually I don't speak that much German, as I'm a (mostly) British ex pat. I'll keep an eye out!

So.... I'm new to all these wonderful knives. And reading the descriptions and looking at the pictures is one thing, but using them is another. The whole passaround concept is wonderful but I am guessing that most of you guys live in the states and shipping costs are reasonable. So, my question...

Still for sale? What would it cost posted to Switzerland please? Thanks!

Hi all! I been lurking for a while but wanted to say hello and get advice from those who know better ;-) So far my knife knowledge goes as far as what I have read on the internet, and the limited sharpening I've done on my knives so far. I got some 400, 800 and 3000 chosera stones and used...