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So I’m in the Caribbean at an Airbnb and there’s only one knife with a rounded edge dull and it’s stainless ☹️. That talk about using a brick to sharpen a knife… it’s way more work than imaginable. Looking fwd to seeing/hearing about similar experiences.

Home cook looking for some answers- i was mincing some rosemary last night and wondering what's the pro tip on breaking down woody herbs? I pull the needles off the wooded part, but then mincing them is quite messy and i lose a lot of product due to it flying off the board.

Wondering if anyone has tried or seen the differences in the SG2 models. I have a KU tsuchime and thinking about the Anmon (raindrop pattern). Based on choil shots it looks like the KU has more of a wide bevel grind and the Anmon has a gradual convex. There’s also a plain Damascus at real sharp...

Steel: Aogami Super Length: 240mm Height: 51.5mm Weight: 190g Spine Width: 3.6mm @ handle, 2.5 @ heel, 2.0 mid, 1.2mm 1cm from tip Handle: stabilized something cool $290 CONUS Somewhat recently bought from homebutcher and didn't jive with me. It pains me to sell since it’s really, really...

Height: 51.5mm Width: 4mm over heel, 2.2 mid, 1.4mm 1cm Length: ~239mm, simple ruler hint over 9 ⅜” Weight: 211g Handle: ho "D" and thick (magnolia wood in oval "d" style, large grip) $275 includes ship CONUS only. A well-used Toyama stainless clad blue 2 gyuto. Picked this up as a project...

I'd like to engage in a meaningful conversation about the pros and cons of acquiring a sakimaru here (the rather inexpensive 330 KU b2 on KnS). Please consider my points below. I'm pretty convinced This thing KICKS ASS- fugg'n huge, sword tip and KU It might only be better if there was a...

I've recently made a couple wa handles- hidden dowel, octagonals. I'd like to add metal spacers and wondering if anyone had some recommendations about where to get the material, how to cut it, at what point of finishing it do you assemble it with the handle and how to finish it.

I got this back from my GF. I don’t think even barkeepers friend will help. meme my pan.

I made my first handle and this was a particularly sketchy step. Was wondering if there was a source to buy these. Looking for 1/2” and 3/8” in quantities of 10ish

I've been eyeballing them at Carbon and mesmerized by the cool wavy KU edge. Lightly used or better. Thought i'd see if anyone was thinking about getting rid one.

Anyone buy or try out a Tsunehisa ZA-18? Interested in gifting a stainless to a family member. Wondering about sharpening/deburring and edge retention. I know it's probably like vg10... https://sugicutlery.com/products/tsunehisa-za-18-damascus-gyuto-240-blade-only hi @JoBone...

We all have those moments of weakness or maybe of strength. Here is the thread to confesses, repent, share. We're here for you. it's okay. This is your forum. Tell us your story...

I’m thinking about my synth stones and I’d like to add some variation to my set up. I think Id like a Rika alternate. Not really into > 5k stones unless it’s going to make a massive difference. Here’s where I’m at without stones below 800. shapton pro 1k Chosera 1k Kohetsu 800 Nanohone 1k...

Used midweight dammy in Aogami 2 (not stainless clad). Spine, choil and handle smoothed out. see noisy video at bottom Bought on KKF. Catch/hold, hold/Release. Pretty knife and looks like some love went into it. Here (you'll have to dig) > WTS - Masamoto Usuba $280, tesshu 180 petty $100 For...

Lightly used Moritaka in B2 (not AS). Walnut handle (it's darker than the pict). This guy/girl has a lot of character. Fun one for sharpening and cutting. Nice, inexpensive carbon made by knife maker with a storied history. Has been lightly sharpened once at ~10-12º. Wouldn't be too much work...

So i'm inventory'ing my stash of knives and i'm cross referencing new prices, but it seems like knives since the pandemic have gone up in price significantly. I got into this game only a couple years ago and have like 12+ 240s, so naturally i gotta clear some out. Since when was a Kurosaki vg10...

I have a cheapie induction countertop burner that I’d like to consider upgrading. I don’t know the features/price/quality tiers so I’m thinking some folks can chime in on. I’d like to put an ~12” on it

Wondering if there was anything different about sharpening double bevel asymmetric grinds. I was on a zoom with a buddy talking him through basic sharpening and he showed me a Mac Superior santoku. It looks like a typical double bevel but he described on side as being flat and the other being...

Looking for the newer nose Masashi 240 SLD (non torpedo) or 240 Aogami KU. Sold out on Knifewear and Aframes. Still available at Yoshihiro tho. Anybody need to do some purging?

I'm looking to add a suji to my knife arsenal and while i don't need it, it peaks my interest. I'm a NOOB home cook but for whatever reason spend an unreasonable amount of time reading, shopping and sharpening. i've bought a lot of knives (well not like some folks here) in the last year or so-...