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Well wasn't busy at work and had to quarter a whole top sirloin for carving station. Enjoy. http://youtu.be/zVtVROreb8Y

Hey guys. Well as a few of you know, I had Jon get me a left 360mm yanagiba. Now, I to this day have no clue on how to post a pic so I asked Jon if he could. So long story short if you'd like to see what she looks like check out Jon's page. Thanks again.

Hey all. Well here is a small written review on a current beta knife made by Pierre. Sorry, but the steel is still a secret I started the initial bevel cutting last night, (figuring it would take some time to get it cut) so busted out the 60 grit stone and much to my surprise, (and thankfully...

Hey all. Well as the title suggest, is there a way to clean unloaded leather strops? My horse strop isn't looking its best, (no scratches and such) so I was wondering if leather cleaner wouldn't help clean it up. Thanks again guys.

Hey all. Well I'm considering picking up one, (for the price they are hard to beat) so I was wondering if anyone has any experience with one? Here's the link so you know which one I'm talking about. Thanks again all. http://www.watanabeblade.com/english/standard/kurosashi.htm

Hey all. Well recently I was asked by a co-worker to re-edge and sharpen a cleaver his grandfather had had and he was wondering if I could get any info on it so naturally I come to you guys. :) I do have a few pics of a small before and after if you would like me to post those as well. I...

Here is the one that started it all. Still works good to. http://www.youtube.com/watch?feature=player_embedded&v=EGWCVCnnj0o

Well today I decided to pick up a new polishing stone. So my search ended with me getting a Ohira Renge Suita. Here are some pictures. http://www.picturetrail.com/sfx/album/view/23986665 I was told that it was spit in half and he had to flatten it so it could be used. So what do you...

Hey all. Well after a little deliberation I've decided to start saving my pennies for a 240 standard shig. So I was wondering what everyone else thinks of them? I've heard that they are some of the best cutters around and also the most reactive. So any advice would be much appreciated. Thanks again.

Well seeings how I just happen to catch the guy who does our knife sharpening, (note I bring my own knives) and I figured why not see what these things are like fresh off the what ever the hell they use. So was prepping out the last thing on my to do list: 6 roman lettuces simply cut into salad...

Well a while back I post if anyone had ever used the deba that is sold by the wok shop. No one had and many suggested at 40$ what was there really be out. So I recently remembered that thread and I went a head and picked one up. Final price was 45$ (for a lefty) and it got to my house about 2...

Hey guys, I was at my local Asian market today and found out that they stop carrying both the light and dark soy, so if anyone knows of a good place on line that sells both I would much appreciate it. Thanks again.

Hey all, did a quick bruniose and slowed it down a little. Let me know what you guys think. Thanks. http://www.youtube.com/user/agibson2005#p/a/u/0/voC8rqXfOY0

Hey guys. Well I've been a long fan of Chinese cooking (although lately not so much with work) but I have a few Martin Yan cook books, which are good don't get me wrong, but I feel that I don't not, there kind of missing something almost. I'm sure that they are a little more geared towards the...

Quick squash video, was having a bad day at the camera, should have known it from last night when I cut myself while cleaning off the knife I used in the video today. First take: blind onion (and before you ask, yes it's damn hard to do) but did it turned out good when I looked down at the...

Hey all. Just wondering if anyone ever used one of these? Thought about maybe picking one up. Aogami #2 Carbon Steel 240 for 170$. Not a bad deal. Any thoughts?

http://www.youtube.com/user/agibson2005#p/a/u/0/wc3FxV8qfYk quick potato video. let me know what you guys think. Much better lighting though. Thanks.

Hey all. Second video here. Knife used was Kanehiro 240 AS gyuto on two Roma tomatoes. Lighting wasn't great it is raining here but think it turned out OK. Let me know what you guys think. http://www.youtube.com/user/agibson2005#p/a/u/0/_a5wTCKI7Qc

Hey all, first video is up let me know what you guys think. Thanks again. http://www.youtube.com/watch?feature=player_embedded&v=kcnyDXn75ZU

Hey all. I know that this has been answered a few times already, but I would like to know what is the full usage of fingerstones? Are they used for blending or for another purpose? Thanks again.