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But really though...ever considered producing and selling these? I’m looking for a more solid setup that will last instead of wood scraps screwed together, and if I can support a person’s time and efforts, I’d rather they have my dollars instead of a company. ps if there was already a thread on...

Obviously legit. Should buy you some nice custom blades. Maybe a Ferrari. Or two. On topic - I’m considered essential as is my fiancée (I work for FedEx and she’s a medical assistant at a clinic). Neither of us has been able to take paid time off to quarantine so we’ve been working the entire...

Pan seared steak and shrimp scampi for dinner. PS if your steak doesn’t look like this we can’t be friends

Been mentioned here several times before but I’ll vote for the Shibata Kōtetsu SG2 line. My 185mm Bunka dropped clean through paper out of the box and is still as sharp as the day I got it.

You’re absolutely correct on the 12k, there’s no need for it, other than I like shiny edges. Pic attached is the mirror edge I got on my old Wüsthof - best shot I could get with my phone; focus doesn’t like to work sometimes. And yes, there was a lot of frustration in learning that one and...

Hi there! been lurking around here for a while, so figured I would introduce myself. I’m JP, 30, in Salt Lake City, home cook that likes sharp cutting things. I grew up using my uncle’s Wüsthof Grand Prix II set, nearly cut the tip of my thumb off at 14 with the bread knife...still got the...