Forum: Fred's Cutlery Forum

Hello. I want to buy a professional chef's knife. and i was wondering what is the difference between the: TWIN CERMAX MD67LE 31861-200 that I...

Considering buying a Gekko Inox gyoto from my chef. Anyone ever had any experience with Gekko?

First, I don't post too often but lurk on occasions. Just a home hobby cook, I like knives. Until last year was using mostly German and had a few...

I recently received a gift certificate to Williams-Sonoma and I was thinking about using it to purchase a new knife, or at the least pay for a...

I've got two waterstones: a Splex 1000 grit & a Suehiro 6000 grit. I've only used them twice in the past 6 mos to sharpen my only gyuto (Kanetsune...

Finally the black arkansas is here and o boy what a difference it makes. Will the translucent make it any better or should.I leave well enough alone.

i'm out of touch, no tojiro dp on jck. so what's the best bang for the buck now? get a dp from somewhere else?

I think I mentioned, some time back, that just before leaving Japan my wife's host-father gave me a fine natural stone he used for some 40 years, for...

Completed a couple of new handles this week. http://www.knifeforums.com/uploads/1274998596-DSC_0875.JPG ...

Repost of my original one on KF kitchen section. I was informed by henckel Japan rep, Michael(same guy who helped with info on Miyabi 7000MC...

hey guys, i am only one more knife away from my working set. ive been deciding on this knife for the longest and really want to make the right...

After searching for board wax and sources, it seem it's usually mixture of mineral oil and beeswax with some use carnuba wax. But what about directly...

...if you're a 240mm gyuto-needer, of course. At CKTG, Devin Thomas midtech wa-gyutos in AEB-L and O-1 steel (both hardened in the range of...

Hi all. Recent life changes have left me with extra time but less knives and less money. I am looking to buy my first gyuto. I want it to be wa...

Quite a few knowledgeable people say the Masamoto KK are functionally as good as the KS, a proposition I'm willing to accept on faith. The questions...

Hi, I'm trying to get my hands on Masamoto yanagi either on chefknivestogo.com or http://www.japanesechefsknife.com/KKSeries.html. I remember seeing...

Anyone tried either of these bad boys? Here's the context: I'm so damn bored with my current Sabatier carbon chef's. I've been using that same...

Got a new White Steel Sakai Yusuke gyuto, only problem was that when it arrived from Japan, I pulled it from its paper sleeve and there was a big...

Hi, I have bought a Mizuno swedish stainless steel cleaver recently and some kind of lacquer is wearing off. I thought that stainless steel knives...