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Hi all! Recently I have been seeing a lot of these online meat delivery services popping up. A couple of grocery stores around me don't really have great stuff and I don't have much time go to a butcher. I'd be curious to hear if you all think any of these companies are worthwhile.

Hi all! I am interested in getting a guided sharpening system for precise angle control and flat bevels. I was going to buy something new like a hapstone or TSProf, but given that I'm in no rush I figured I would see if I could save some money and get something used. If you have a guided...

Hi all! I am just wondering if anyone has experience with the new Tosho Diamond stones. First of all, what are they? Based on the price it seems like they are diamond vits, if so how do they compare to the BBB vits? It seems that there are two different lines, the Kyokuha, and the Hakuto. What...

I was recently looking into some different Takefu steels and was wondering if anyone knew a bit more about the company more specifically in comparison to Hitachi. Some questions I have: 1. Do the two companies have significantly different business models (I haven't seen many modern tool steels...

Hey folks. I got some matcha recently and have been adding it to my tea rotation. Looking for some different types to add to my selections. I'd appreciate recommendations!

Well, it's been a few months since MagnaCut has been widely available, and as this served as an introduction to steel with any significant volume of the hardest carbides (MC) to many people I am very curious to hear what people thought about sharpening this stuff. So if you have a moment I'd be...

Hi Folks! I bought a couple of cheap knives in poor shape because I desperately needed a project (and a big knife all I've got is my 7" daily driver). Both are going to be thinned, repolished, and rehandled in addition to some small things like rounding and polishing the choils and spines. Here...

I and probably many of you have noticed that edge performance and chippiness are characteristics fundamentally at odds. You can thin a knife down until it is extremely thin behind the edge and it will cut beautifully but the resulting edge will just be too delicate to use. On the maker end, you...

Hi folks! Some of you may know me from Instagram but I figured I'd start up an account here to chat metallurgy and blade grinds especially as related to kitchen knives and just hang out. For those of you not familiar with my work I'm a small knife maker based in SF (currently going to school in...