Posts by Choppsman

i love almost anything that is japanese steel, hatorri, misono, shun...they are all nice..i have a shun

thanks for the link, i think i am going to go with either the 135mm or the 150 mm hattori

season it as desired, and lightly brown it in extra virgin.

take it to any good kitcen supply store, they usually do it, or sometimes even grocery stores do. but i would trust the kitchen supply place more. on a side note i dont think puck is that great a chef

yeah i was thinging about a 6" utility by hattori, misono or kersahw-shun. Which company makes the best utility knife?

I can find the posts with the forum sponcers, so who are they again??

Anyone have any suggestions?

thanks, you know any internet store i can pick up some of these cleavers.

Hi everyone im Mike, i just joined and im 17 and i have been cooking for about 3 years. its my passion, but i have no plans to persure a career in it.

Hi everyone, im new to the forum. But anyway im looking into some new knives because i want to get into sushi. I just bought a 8" Shun chefs knife and i was looking into something a little heavier to do some fish work like a Global...