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I am on vacation and all I brought to grandmas house is CCK 1103 and a king 250/1000 combo stone. I havent used this much for the last few years. My normal knives are all harder chukabocho. Figured if the TSA lost it I wouldnt be out too much $. Actually I touched up this knife on gesshin 5k...

Hey guys I'm not new to carbon steel, but this is getting out of control. My sugimoto rusts all the time! I use this thing a couple times a week. It's between this and a suien vc as my daily drivers. None of my other carbon steels rust. I keep em clean and dry. Baking soda slurry, even...

My kitchen is entirely outdoors, wok and smoker. I cook a lot of chinese, lots of garlic lots of ginger. Sometimes minced sometimes smashed. The board gets STICKY even though I use beeswax and mineral oil regularly. What do you guys clean your cutting board with? I wipe down with a paper...

I bought a Suien VC cleaver off BST and I like the edge and the steel and the geometry a lot (after thinning a slight bit). The only thing I can't get over is the profile. It has more curve than I'm used to in a chinese cleaver. Mostly I like to push cut right from the middle area of a...

I feel like my meat grinder is a step slower than it used to be. I'm thinking of sharpening it up myself. I guess the idea is to flatten both the plate and the blade on my diamond flattener. Good idea or bad? Anything else I should know?

Hello all. I was cutting some plantain chips with tanaka blue #2 and it turned a dark purple black color like squid ink. It came off with a good sponge scrubbing so I don't think it was patina. Has anyone else seen this?

Basically this metal was made water repellent by making certain nanostructures with a laser on the surface. http://www.rochester.edu/newscenter/superhydrophobic-metals-85592/ Would make a cool blade face...

Sorry if this question was literally just answered. :newhere: I bought this deba off BST. When I got home, the package was wide open, not a good sign. It looks like the knife ripped right through the bubblewrap envelope and the tip got damaged. So here is what I'm thinking of...

I bought my first cleaver for $8 in a chinese market on a whim. It's really thin and carbon, so I thought I'd give it a shot for that price. It came in a film with what I'm guessing is some vegetable oil that was burnt on, I'm trying to remove it with BKF and dish soap right now. Anyway, the...

Hi Everyone. I'm going to post one of those what should I buy threads... As the title says, I'm looking for a longer sujihiki. I am replacing a 12" victorinox slicer. I like to cook the bigger BBQ items and I need a long slicer. Briskets, pastrami, bacon, hams, leg of lamb, etc. This...

Sorry for n00b question. I was watching this video of a chef cutting sashimi: https://www.youtube.com/watch?v=pxXLpFl6U6o He's definitely right handed and it looks like he is using right handed yanagi-ba. I think the cutting technique is called sogi-zukuri where you slice to the left...