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Came across this meta analysis blog post of KKF. We are famous now! Edit: man I could not get the media link to work. Here is the link Medium KKF blog post

I have been storing this ironclad suji in its saya for a while now. Today when I took it out, I noticed all these weird streaks on it. I tried to wipe it with wet paper towels but nothing came off. it's also difficult to feel the texture of the streaks when running my finger over it. Are...

Saw this annoucement on Instagram from Hitohira. It's deserved price increase and inflation have indeed been bonkers. Demand has also been strong, every release feels like a drop. Kind of sad about it though, since over 1k will be unobtainium territory for me.

Off the stone, my knives is sharp and can slice through tomato skins no problem. However after a few uses, it seems to lose this bite and will glide off tomato skin. It is still plenty sharp for cutting onion,s carrots and the like but it will struggles with anything with a waxy skin. I notice...

Looking for the Semi-Stainless version, both 210/240mm considered. If anyone is thinking about letting theirs go, please let me know, Thanks!

Thought this might be of interest.

I have Shapton Pro 320, 2000 and 5000. The first time I used the 5000, I sharpened a western stainless beater 320 -> 2000 -> 5000. The knife felted duller after a pass on the 5000 than when it came off the 2000 stone, which I thought is weird. I used the exact same technique, same angle and I...

Got this 18" x 12" Cherry board from the Boardsmith in June 2020, love the look and using it. Late 2021, I noticed these hairline marks appeared on the cutting surface on both sides. I assumed it just knife marks from use and didn't think much of it, just oil and move on. Yesterday, noticed that...

Blade is Toyama Blue #2 SS clad. Cut some Daikon radish and garlic. Rinsed blade and was going to cut beef immediately next but decided to do some quick dishes instead. A few minutes later returned these orange spots appeared on the cutting steel. Especially where the SS cladding meets the...

Happy New Year to KKFer around the globe! Best wishes to you and your family🍻🍻 and may the number of your knives always increase. What are you knife related plans for the new year?

Need some help looking for a Nakiri on the Taller side or a shorter chuka. I am not in a big hurry to purchase but I want to compile a bucket list to compare and look through. I am a home cook looking for a knife for primarily veggie prep. I come from a Chinese cooking background, so a Chinese...

My Toyama Gyuto arrived today and I can barely contain my excitement. Right out of the box the blade is a beauty to behold, but...it came with a strong musty smell, almost like stale cigarette smoke. The odor would transfer to my hand after handling the knife. Is this normal? Wonder if any other...

I know JNS usually have a 15% off sale going on around black friday, but I am not sure that applies to Toyamas. I also worry a little bit about the knife going out of stock (I sporadically check and it was always out of stock until now). Worth waiting for the discount?

It's kinda crazy how the chef just go through crab shell like that. The knife does look sturdy, but is it made to withstand use like that? I am guessing it's a Single Bevel knife. I tried to take the best screenshot I can get on the kanji on the knife.

I recently acquired this Tojiro DP 210mm Gyuto. I use it OOTB and it has not seen any sharpening. It mostly works great, I can slice through lettuce, tomatos carrots, apples, celery etc no problem. However it struggles with "chunkier" veggies like sweet potato, pumpkins etc. I can make a cut...

Video of the stone here: This is my first time playing with stones, is this normal for a brand new stone? This is straight out of the box and I have not used it at all. The other two Sharpton Pro I purchased are much more uniform in color. I'm less concerned about the aesthetic than...

This quarantine has got me stuck at home and cooking a whole bunch more than usual. I finally became fed up with the daily struggle with the wedges in my kitchen, so I decided it's time for an upgrade and to learn all I could about knives. It has been a crazy few weeks since then. After spending...