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Hi, please give me your advice. I had started my nakiri experience with a You Kurosaki Fujin, AS, sharpened it, used it and grew very fond of nakiris in general. But for some tasks, like cutting cabbage, I thought that a longer blade would be nice. The new knife in 1.2419 steel (not disclosing...

To be brief: Yes, I own a pizza cutter. And it's getting used. But how do you sharpen it? There are some videos offering advice, but what does work? Any useful hints? mushroom(-pizza)

This is the thread for sharing your cookie and sweets secrets. Don't limit yourself to "Christmas specials". What do you prepare for your family or your customers at the moment? For me there is no way around vanilla crescent cookies. There is even knife action involved for portioning the dough.

Hi everyone and sorry for asking if this has been discussed before, but I have found no thread answering my question so far. Who (which manufacturer, shop, other entity in the production process) cares about the sustainability of handle materials? Does anyone, except high-end producers, who also...

Hi everybody, here is another new member from Germany. As you can guess from my nickname I like to collect mushrooms and my favourite knife for that is a Martiini, nothing special, lovely curly birch handle. I'm just a home chef, but feeding 5 (sometimes+n) people left me annoyed at inefficient...