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Figured we could use a little thread here to consolidate all of our b*tching about the one(s) that got away. Or at least give me space to cry. We all have had our hopes dashed as we compete for highly desirable knives. Whether it is due to a slow internet connection, missed opportunity on BST...

I'm still wicked frustrated with myself and embarrassed from last night. We had some friends over for impromptu dinner and game night. Decided I'd make something nice and picked up a rump roast, make some ratatouille, potato layonnaise, and asparagus. I knew I was pushing it for time, not...

Browsing the "How many kitchen knives do you own" thread for me wondering. How do you store/ display your knives? Particularly those with collections, do you have knives in multiple locations/ types of storage and display? Do you organize by size, type, or maker? I'm hoping to see some...

It was the best of times, it was the worst of times. It was the age of wisdom and it was the epoch of foolishness. The Cowju was lost, the Tsukasa found. Offers were made and scams attempted. In all seriousness, I wanted to reach out to thank the KKF community and to share a cautionary tale. I...

Hello KKF! Hoping to sooth my KKF massdrop disappointment. Figured, I'd go with a long shot! I am looking for a piece of Tsukasa Hinoura's work, as I've been wanting to try it for a while. I'm really hoping for any of his kurouchi blades (open to just about all blade lengths and types). I would...

Hello! I was wondering if anyone knows of a professional heat treat service that works with magnacut? I'm looking to get a knife made, but would need to arrange for the magnacut to be heat treated by a third party. Any leads would be appreciated!

Hello everyone, I was hoping to get some opinions before I get some knives rehandled. I was looking to have 4 blades rehandled by a maker I've commisioned from before. Their honesuki was a pretty good value at just under 300, esp with the unique handle. I was hoping to get some of my other...

Hello kkf community, I'm a home cook looking for some help settling on the right Nakiri. It will used on everything from root veggies to cabbage and leafy greens (though maybe slightly more of the latter). Food release is about as important as performance. I've been reading the forum a bit...

Hello folks, My name is Tyler. I'm from Wisconsin in the US. I have a fixation with knives and a love of food. I'm trying to improve my cooking, learn new recipes/cuisines, expand my palate a little, and have an excuse to buy expensive knives. I am currently building my set after working with a...