Knives

So, with all the attention given to knives on the cookware board recently, I thought let's chime in with my dilemma. Currently I have a cheapo Nogent bread knife. But I'm realising now that I actua...

I bought the two 8” chefs knife versions from the Zwilling Pro line. So far they perform formidable for their price. I paid a total of $140 for both knives The more curved chefs knife ha...

by Pertti 7 days ago

Hi, I have just ordered some new knives and am asking for advice what I should use to keep them going and sharpen when needed. I bought from these Zwilling lines: Zwilling Pro S Zwilling...

Hi Everybody, I presently use Victorinox, Wüsthof Gourmet and similar laser cut knives. I want to get a forged knife (like Wüstof Classic maybe) to see the difference. I thought that, in order ...

by kaleokahu 10 days ago

Post your deals here for us greenhorns.

So what deals have you seen lately and are you planning on purchasing something special once the price is right ? I just got a good deal on a duo of Zwilling Pro 20cm/8” Chefs knife. One is a ...

Since it is officially summer, I thought to start a new thread. There are still active deals in the Spring 2020 thread.

I found this at the thrift shop for $1.59 I’ve done some research but not sure exactly how well I did on this find. Is there are #sabatier lover out there that can tell me about this knife? I’ve ...

by JustCharlie 15 days ago

Here you go:

by JustCharlie 22 days ago

Here you go....

Any recommendations? The Town Cutler shop on Bush St. has closed. Has anyone been to Columbus Cutlery lately? Is it still any good?

by JustCharlie 22 days ago

Equipment aplenty, and cochon de lait seems especially a propos for this board.

by JustCharlie 28 days ago

Another classic from Ina.fr The next time you find yourself watching your favorite Food Network poseur, remember these two ladies...

Hi all! Trying to wade through the knife world and after extensive research, I’ve only confused myself even more. After reading some really helpful threads on here, I decided to ask for some help! ...

by Eiron 2 months ago

My latest order is for a 9" long (230mm) sujihiki. Looking at a lot of designs, I decided to do one in a “sword tip.” Shown is the hard pattern (Masonite) I made for it. Anyone have any thoughts/ex...

by WSP_Lee 1 month ago

I suppose the other side of the argument is that 100 years of German cutlery can't be wrong. But I'm not a professional, you're not a professional, and we both agree that we don't want to be arsed ...

I was just asked by someone who is just starting to show an interest in cooking about a knife set to recommend. I told her not to go for a set, but that starting out she needs 3-4 decent knives-- a...

I’m all for using my Miyabi SG2 and ZDP-189, my Kramer SG2 and my Wüsthof Classic Ikon for numerous tasks in my kitchen. But when it comes to butcher tasks and cutting raw meat, I’ve always felt ...

To me, various extra thick turners, If I can't get under a piece of fish and turn it, the turner is useless. I went through 8-10+ of them before finding one I like. I also had negative experienc...

So I just bought a Zwilling ceramic honing rod and 4 F.Dick 30 cm honing steels. Zwilling 23 cm ceramic - Rockwell 70-75 (according to a Zwilling rep) F.Dick - All Rockwell 66 Oval 30 cm - ...