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I'll second the Forschner knives. They're good and inexpensive. Also, check out the Wusthof Gourmet line, the KAI Pure Komachi and the Kershaw 9900 series. All of those are in your price range and are well made knives.

Preach it brother! Nice to see another Edgemaker Pro fan as well. I am one of those knife nerds that has to try out everything just so I can get a better understanding of what is being offered on the market. Given all that though, I have been using stones for 25 years and I will continue to...

I live in Leesburg and work in McLean and Vienna. It's a nice place, far enough out from the District to breathe and a nice launching point for trips to Maryland, W.V and PA. I moved here back in late September from the Dallas/Ft. Worth area, where a good chunk of my life was spent save a few...

I fall into the knife camp most of the time, however, if I do use a press, I use a Rosle. It is expensive, but it does a good job. Believe it or not, the little Chef'n Rolling garlic chopper actually works! Granted, people give you odd looks when you're rolling it across your board like a Hot...

I have three that I wear frequently, all bib style. I have my blue and white striped apron (English style, like the "staff" on Ramsey's F Word) I bought a long time before culinary school and have worn at every back of house job since. Keeps my coats presentable if I have to face the public. It...

Here a recent pic from the camera phone:

Hey folks. A friend of mine turned me on to your site so here I am. Just a quick intro: I'm a displaced Texan living in Northern Virginia where I hock cooking gear, sharpen knives and cook at a National Park. I'm also a complete gear nerd and have a fledgling blog where I review all sorts of...