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Hi, A friend of mine bought these a few years ago in Japan, any idea about maker/steel?

Haven't been commenting much these days, but still following along. I have been using a circulon pan from Costco to saute veggies, cook steaks, shallow fry stuff ( rarely). We have a gas stovetop at home. I am looking for something decent. Easy to care for and reasonable $$. What should I...

This is very much a regrettable sale. Lightly used and in need of a fresh edge. Which I could do if the buyer likes. 325 usd shipped. https://flic.kr/p/TxwWjN https://flic.kr/p/STR1wF

So, I am looking for a knife with a tip that I can use for all these things I shouldn't use a knife for. Frozen food, opening cans, prying lids. What should i get?

Life being what it is I am not cooking as much these days. And I have promised myself there would be no drawer queens. 1. Harner boning knife ( was hoping to break whole joints at some stage but no longer have the time or energy) aebl steel, Hollow ground, basically saw one he made for Huw and...

I seems to recall a discussion a while ago regarding storing herbs in the fridge. Someone suggested standing them up in water, I do all my shopping once a week and sometimes by the time I get to cooking with them the herbs would have wilted. Today I came across these, "prepara herb savor...

I have a vegan cake recipe that I have used successfully in the past. However I need to scale it up for a family event. They are interested in a single big cake than multiple small ones which I have used in the past. What are the pitfalls I should be weary of? Can someone guide me on what I need...

Well, I have been cruising the site looking st some of the beginner recommendations when a particular thought came to me. In what circumstances are western knives better than Japanese? There seem to be a bit of a Japanese bias to the forum ( however justified) but still it can't be the best...

Going to Tokyo next month. Apparently it's a desert out there. I just hope I can find a decent Whisky bottle or three. If you can make suggestions on where to look it would be great.

If I am not doing wide bevel polishing or single bevels. Is there any use of high grit jnats?

won this one in an online auction, They said Motoyama Gotogi. Any ideas? Gotogi is layered stone Motoyama is the mine. Any idea what type of stone is it?

What do you finish on. I am thinking to get something finer than my 6k.

I am going to Tokyo later in the year, so will be getting the bigger brother of this stone, need to let this one go to get funds Bought here http://www.kitchenknifeforums.com/showthread.php?t=18874 Current thickness is 25mm. Photos Looking for $100 shipped

During the weekend I caught some blue eye cod. Any suggestions?

We are making some chicken stock. In the past we used to borrow my parents pressure cooker. But maybe it's time to get our own. Any recommendations for home use? We will use it mainly for stock.

Hey all, I got this deba (165mm kasumi) to use on the fish I catch. But the wife asked that I clean and fillet the fish at the ramp. As such this have been used once, admired and stored. Not even sharpened at all :(. I got it for $400 looking to get my money back if possible. In my...

Tried this twice was good. But nowhere as good as the one I had in Tokyo. http://www.sbs.com.au/food/recipes/nagasaki-style-red-braised-pork-belly-buta-kakuni If there are any tips or tricks you have please share. And yes I am keep thinking of moving to Japan. 🤔

Well, sometime ago I made some sous vide ribs finished in oven. Followed this http://recipes.anovaculinary.com/recipe/barbecue-ribs Here is a more detailed version http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html Well they turned out nice. But then I...

What is the difference between a 180mm gyuto and a 180 mm petty? Profile and grind wise. Actually what is the difference between a gyuto a petty and a suji in that length?

I was lucky to get one of these in Marko's sale a few months ago to try out. But I am not a nakiri person I am afraid. I kept it for a while to maybe change my mind but it not happening :(. This have been lightly used and sharpened once since I got it. 180mm Nakiri 52100 Walnut Second...