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Looking at Shun knives and wondering if anybody has some feedback? They seem to be rated well. I have been wanting to treat myself to a piece or small set of cutlery. Any help is appreciated. T...
Hi All, I am looking for a Nakiri. Preferably a carbon steel with a Wa handle (I use pinch grip so my preference is really just for the looks.) I prefer carbon steel because I am in love with ...
I would like to make very expensive present (it worth it!). Do you think I can get any better knives set for $680 (sake) than this one http://www.surlatable.com/product/PRO-1551613/Bob+Kramer...
Moving to a new apartment that has a pretty decent sized kitchen and I think it's time to get some good knives. I was thinking of getting a full set of Wusthof Classic Knives, however, I'm not sure...
Inspired by discussion in another knife thread about esoteric very hard toolsteels cladded with softer ones, and the history, uses, ramifications, and relative advantages and disadvantages of this...
Who has one? http://www.momastore.org/museum/moma/ProductDisplay?storeId=10001&catalogId=10451&langId=-1&categoryId=11470&parent_category_rn=11470&productId=199171&keyWord=Butterup%20Knife&purpose...
Now that I have ChemKin's attention...I was in Tokyo a few weeks ago and visited the Masamoto shop at Tsukiji...scored a nakiri and a gyuto, Japanese handles, water buffalo horn band, carbon steel....
http://www.epicurious.com/expert-advice/how-to-sharpen-dull-knives-and-keep-them-sharp-article Your thoughts...
I have been enlightened by folks on this forum (and a few others). Now I’m here to ask you all for some advice. I have gotten some money that I’d like to use to buy some knives I’ve been wanting....
Long time lurker, first post! Long story short - got my first Japanese knife last year (Kikuichi 8" stainless gyoto) and have been learning about sharpening and honing this past year. Really enj...
Sorry this is probably repetitive, but a specific answer to my question would be useful. I cook all the time, would consider myself above average. Im looking for some help and recommendations for k...
Saw this and was intrigued. Never heard of this designer, and not overly sophisticated as a cook, but thinking of upgrading from my Sani-Safe series: http://knives.dexter1818.com/shop/heritage.html
I'm looking for a place to get my knives sharpened. They're Wusthof, so not high end, but not junk either. I've tried a couple of places and not been satisfied. One place I liked was a kitchen s...
I've been eyeing this knife for a while, having done some homework last year. Does anyone know if this: http://www.chefknivestogo.com/kikuichi-elite-warikomi-damascus-tsuchime-santoku-knife.htm...
Husband's friend brought me a gift. As I saw my husband taking out the box he could tell I was getting excited, and said "calm down; it's just a token". So I did. Last year it was moon cakes. B...
The outrageously priced Shun Fuji 7" and comparably overpriced Miyagi Birchwood Santoku 7" are suddenly available for $199 each: http://www.williams-sonoma.com/products/shun-fuji-santoku-knife/?...
We'll be staying in an Airbnb apartment with a small kitchen in Paris next month. I've found that rental kitchens usually lack decent knives. I am not checking bags, so I can't bring any. Any id...
Williams Sonoma and Sur La Table have the Wusthof Classic 6-inch chef's knife for $50. W/S also has a 4-quart Staub cocotte in cherry for $99. What else is everyone finding? I'm going to hit...
Has anyone had any experience with this new line yet? I'm in the market for a carbon steel knife and just wondering if this is more of a marketing ploy than anything, given Kramer's involvement. ...
I'm looking for recommendations for a knife set/block, preferably in the $250-$300 range. These will be used as a home set for everyday use. Any input on a set you have know or one you would buy is...