Search results

Hey guys, So I'm currently in school for culinary arts and we have a project where we have to do a brief interview with a chef. Because it can be done through e-mail I thought it would be interesting to do someone from here. It'd be pretty easy... I'd message you about 15-20 questions and you...

So I'm looking to get into stones but I'm not sure exactly where to start. I currently have a lansky system with both ceramic and diamond stones as well as a sandpaper/mousepad setup I use but I want to make the transition into stones. I've never had good results with the lansky and the mousepad...

So a while back my dad had a chance to us my 240mm Richmond Artifex Gytuo. He's never used any form of decent knife so he was blown away at how much more easily it sliced through food. I'd like to get him something that offers similar, or better performance. He said though he wishes is was about...

Hey guys, Been a knife guy for a few years. I'm currently in my first year of culinary classes. I do post some over on bladeforums and I've decided to quit lurking here and start posting because the kitchen knife area over there is pretty dead.