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I'm looking at getting a sashimi knife and figure that if I'm going Japanese I might as well go the whole hog and get a single bevel knife. Any tips on sharpening, use and care of single bevel knives that would be different from double bevel knives? On the sharpening front I'm a little worried...

Had to retire the old sab and got my new CS sab Chef's knife, but had to use a Stainless Steel knife for a week while I was waiting for the new one to arrive. Back to real sharpness. :smile:

YouTube - Cårven Der Pümpkîn BTW does anyone know what the "slicey dicey" is, it looks kind of like a Solicut to me

... When asked if you've used your brand new knife that you got delivered to work two days ago yet, you reply "No because I haven't had time to take it home and sharpen it yet"

One of the kitchenhands at worked 'borrowed' my Nakiri and used it on a steel bench without a cutting board :mad: and it's now got the profile of a timber saw :censored: On top of that if I were to kill him the law would say I am the bad man :furious: What is the best way to re-do the edge...

One of my local suppliers has got their hands on this new range of knives from Germany. 62 Rockwell Hardness with prices starting at $600 AUD. A check on the internet has their website at: Nesmuk Unfortunately a lot of the info is in German. Does anybody have any knwoeldge or have used on of...

With money and availability no object what knives would you buy that are non-mainstream knives? For me I covet the Goldhamster range from Eberhard Schaaf, and I'd crawl over broken glass to get one of their Chef's knives, even though I am a Sabatier man through and through when it comes to...