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I think I want this knife, but i have some quick questions. Yes, I already the previous threads on this maker and steel, but they are old and I wonder what people think lately. tl;dr context below 1) What else should I be considering with a similar profile? 2) What's up with the...

Full disclosure, I am not a physicist or materials engineer, so please forgive me if this is dumb... So there are a couple of legends, of sorts, floating around about knife shapes and finishes. One says that a bumpy surface, be it a large scalloped surface, or simply a roughly sanded surface...

I've collected 6 blue super knives over the last 4 years, and have been pretty satisfied taking them up to 8k, but I'm now branching out to other materials and looking for input on whether I will need to do anything differently. I bought my wife a Kurosaki 180mm gyuto in R2 stainless. I'm...

LOCATION Canada KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Deba or Western Deba Are you right or left handed? Right handed Are you interested in a Western handle (e.g., classic Wusthof...

True story My wife is afraid to use my good knives, and that's fine by me, except for the fact that she tends to gravitate to serrated knives. After dulling all of our steak knives by using them on carrots, I replaced them with non-serrated that I can sharpen as needed, but now she is using...

So this is actually a question about a survival knife, not a kitchen knife, but I've been lurking for quite a while now and IMO you guys know a lot more about sharpening than anybody on a forum specializing in hunting/survival stuff. The knife in question is from Utica, made in Japan. It's...