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I decided to try and make some knives. Bought a sheet of 3,5mm thick O2 steel and cut out the profiles, then did a rough grind with some taper on all of them. One of the bigger knives is ground thinner than the other to check how thin I can go without warping during ht. These are all just a tad...

Lately my brother started working from home and so he started to cook more. Then he realized that he could use a "good" knife. So first thing he did was ask me for a recommendation. The problem is he is not that keen on learning how to sharpen knives and as he lives in a different country than...

Hello everyone, I'm a new member here and recently I've seen Jeff post about a sale at epicedge. I decided to check it out and I ended buying an SLD steel santoku for just under 100 USD. It is worth mentioning that that is my first true Japanese knife. I'm writing because I'm wondering whether...

Greetings everyone from eastern European country of Poland. I am a second year university student. I think my interest in cooking and cutlery started backwards from the usual. I've always loathed to cut things with a dull knife and I think around 2 years ago after I had seen a sushi chef use a...