Kramer vs brisket trim
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Fresh off the stones
A subreddit for sharpening edged tools.
Post thinning new edge
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Thinning progress on my sharpening journey
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Yu Kurosaki Shizuku vs Carrot
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Shiro Kamo AS 240 vs Onyo
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Zwilling Bob Kramer 8 inch Carbon 2.0 Vs. lunch prep
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Beef sirloin Tip Roast
For butchers to share butchering stuff.
Show me your slicers!
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Yu Kurosaki Shizuku R2 240 Gyuto vs dense sweet potato
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Beef arm roast update
For butchers to share butchering stuff.
Shoulder arm roast - what can I do with it?
For butchers to share butchering stuff.
Hatsukokoro Shinkiro AS Damascus Kurouchi 240 - Damascus cladding question
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Do I have a low spot where the cladding meets the edge? Time to thin?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Can someone help me understand the difference between Denkas and Maboroshi from Fujiwara?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Question: Loaded bbq baked potato
A place to discuss techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or anything else consumable.
Cutlery and More Zuma Knife thoughts and opinions?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
What are your KND Tests and recipes?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Why do western knife makers and Japanese knife makers have very little steel overlap?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Why are 270mm Kiritsukes uncommon?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Thinned this knife for the first time then put a new edge on.
A subreddit for sharpening edged tools.
Shiro Kama 240 gyuto first time thinking and polishing
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Should I thin this knife?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Trying to strip my first cast iron
