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I know a 240mm Gyuto is more efficient and in some ways easier than a 210mm, but would you still suggest a 240mm for a home cook that usually cooks for just two people. Maybe a 225mm has some merit. What do you think? - this is for cooks but without crazy knife skills. Thanks for your...

Do you like the center of the edge to fall directly below center of the spine or on a right handed gyuto (70/30 edge angle - left 6.5,right 15 degrees for example) would you rather allow for more right side convexity and have the edge left of center. I have tried a little variation and I am...

I was just wondering what the current government policies are with non stainless knives (carbon) in restaurants and whether health inspectors care.

Besides making some knives I grow peaches, and we peel a lot of peaches every year. I was just wondering what knife design you would recommend for peeling peaches with a picture or drawing if possible and the type of handle you like.

I thinned down a bit on my old stainless blades and then sharpened to about 12 degrees per side. These are medium quality - mostly German knives but with unknown stainless steel. These are not heat treated very hard. I will have to go back to 20-22 degrees per side. Are these micro chips...

Maybe the ideal height for your 240mm gyuto is 50mm, but sharpening will take out a few mm a year off a thin blade. Does it makes sense to start out with like 58mm height to get a longer lasting gyuto, then as time goes on change it's profile to suji or petty David

Carter has made the Funayuki popular and the design difference seems rather minor compared to Gyuto. It seems to have a less upswept tip, maybe the length is typically shorter. I haven't been able to find any reliable info on the differences. Please enlighten me and let me know if you like...

Where can I buy the light colored water buffalo horn? I just like the contrast with some of the darker woods sometimes, Thanks

I need to make a few wa handles. I don't think I will have a problem making the sides with a disc grinder, but any suggestions would be appreciated. The bigger problem I have is drilling the deep slot in the handle with my drill press. I probably can make 5 holes in a row but what is the...

I go over and cook for my parents,(79) about once a week, just lately. They must have the worst knives in the world. 2 or 3 serrated no name cheapos, A thick and tall 5", very dull and a plastic handled chef knife, 7" thin and dull. I was looking for a cutting board but they just have a...