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  1. B

    Cutting Board Advice

    I recently bought a Kurosaki Senko Ei SG2 6.5" Nakiri and 8.25” Gyuto and want to get ahead of protecting the blade with better cutting boards. Today, I primarily use the OXO plastic boards and this paper composite board I got from William Sonoma. I’m looking at getting 2…eventually Hasegawa...
  2. Wagnum

    Questions about offering sharpening service locally

    I'm going to post an add on my local buy and sell and start sharpening knives for people. I've already got an idea of what I'm going to charge and how I'm going to deal with drop off/pick up and a rough idea of what I can get done in a day. Basically I'm at the stage where I'm wondering what I'm...
  3. 1

    types of japanese steel in laymans terms?

    so everytime i search for "differences between japanese steels" its just an article that talks about how each steel has a different amount of tungsten than the other, or another chemical difference. It does not say "this steel is hardest to sharpen" or "this steel can hold its edge the longest"...