help

Hi, it took me months to decide and it will be a denka just because how awesome it looks (and cut?). I know that many of you would say that I should go and look at a TF Denka before buying it but I found a guy who will be able to fix it, if needed. So please spare any insults, I am a big...

Hey, I'm currently looking for a gyuto to be my first j-knife. Altough I already did quite some digging, I'd love to hear some more advice! LOCATION Austria KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife...

Been a sushi chef for a little while and want a yanagi. Question is length. The 270mm will be easier to control and sharpen, and keep straight, however.. I've heard people swear by the extra 300mm length saying they end up using the full thing... Cons: Harder to keep straight, and sharpening...

Hey folks, does anybody recognize any of these brands/smiths of one of these three bunkas? Sorry for the bad resolution, these are not my pictures

trying to find an old comment of a wise member here about burr formation basiclly he wrote that if you are failing to create a burr its because you are applying same pressure on edge leading and trailing strokes you are creating it and getting rid of it ..... i dont know the member's name i...

I was recommended to get a 3000 grit whetstone to touch up my sg-2 and vg-10 knives. However Shapton only makes 3000 grit on their glass stones and not the ceramic/pro line. They do have their ceramic stones in the 5000 grit. should i just go with that one? Another option is a King stone at 4000...

So i want a nakiri and plan on doing tap-chopping technique with it (fast chopping up and down). what would be the best length for this? Seems like my options are typically either 5.5 inch or 6.5 inch. sometimes longer. I have read from people that 5.5 inch is way too small and they prefer...

Looking for a nakiri. I'm not sure what steel i want but I am open to hearing your suggestions for what steel is good for nakiris for chopping veggies and fruits. The only thing I do know is that i strongly prefer western/yo style handles with wood. Im going to link some nakiris here that ive...

i have two SG2/R2 knives and I was told to get a polishing whetstone for touch ups and well. polishing. I currently only have a 1k grit shapton stone. what else should i get?

Trying to decide between the soft rubber hasegawa boards, or a hinoki board. I know the hasegawa has great reviews of preserving the edge of your knife really well but what about Hinoki boards? was also recommended to me.

hello, looking to pick up a flexible fillet knife for fish and narrowed it down to these 3. 1.) Burgvogel (messermeister) oliva elite flexible fillet knife, 18cm. Pros: made in Solingen, beautiful handle. Steel: X50CrMoV15 2.) Shun Classic 7 inch flexible fillet knife. Steel: AUS8A 3.)...