Got a sharpening job for 6 butterknives. Micro serrated. What would you do? Those things aren't really supposed to be sharp I thought... Not surprising there are no serious clips on YouTube of "colleagues" doing that. Only the see-if-I-can-make-it-shave stuff. But I can't give back a butter knife to a client shaving sharp. It's ridiculous ..read more

I had quite a few Zwilling chef knives for sharpening. They all had small chips tin the edge. I at first thought the owners are not very careful but they all look so similar and besides that when you buy a Zwilling I guess you will be a bit more careful with it. Is it the steel? I read their hardening involves heating and then cooling to -70° C Is that making it somewhat brittle? Any insights very welcomed ..read more

Greetings. I realize the steel used in both models have been through the 'Friodur' process, which I believe is ice hardening, but do both product lines use the exact same steel? Outside of that possibility, about the only difference I can see is in the different handles. Any input would be appreciated. Thanks ..read more

Thought I'd post a picture of my meat cleaver. It's 33"long and is very heavy. It weights in at 7.5lbs!! I haven't seen one this big and in this good of condition online. With a little polishing and work it would easily be in excellent condition. Looks' to be used very little and was kept in a dry loft for many years. Anyone know what it would could worth or how it date it? I'm pretty sure the 1837 is just the company logo stamp and not an actual production date. Thank you for any input... Read more ..read more

So due to covid19 the wife and I have been eating a home a lot more. About ten years ago I got a set of Henckels ever sharp knives. Needless to say due to the serrations they can't be sharpened. About 2 years ago I bought a cheap (<$20) santoku knife I am able to sharpen. There is a huge difference compared to the Henckels. So now I am looking to spend some of the money we have been saving by eating at home. In addition to a cast iron pan I am looking at a set of knives. I am between the... Read more ..read more

I work in a kitchen and have been assigned an increasing number of prep duties. I've found that what I would really want for processing large quantities of vegetables and cooked chicken is a longer knife than the 240mm I own (270-290mm would fit the bill) and also a knife with a thicker spine, minimum 3mm but ideally 4-4.5mm. Target weight is 230-280g. What I am very particular about is also the handle, I loathe the western style of handle with pins. All my knives have handles that are flush... Read more ..read more

I need a lil help I was wondering if some one could help me out with some tools or steel preferably some high grade tool steel or and drill press in good usable condition that's just lying around I'd help pay for shipping but I'm on disability so things are hard right now and my knife making is what brings me happiness so message me here if you have any questions thank you and may grandfather sun always be your guiding light ..read more

Hi all. As the title says, I'm looking for a serrated knife for Bread and Misc. use. It has to have a Wa (Japanese) handle and my spend limit is around $100. It'd also be nice if it had the type of serrations that can be sharpened by the Spyderco Sharpmaker. Links would be appreciated. Thank you ..read more

My wife inherited and has been using a "Regent Sheffield Stainless England Laser" 4 7/8" knife for about a dozen years. She likes to use it to cut grapefruit wedges just about daily. I'm in the mind to buy something of a higher quality. Maybe I don't need to, but I want to. Can y'all recommend some good quality USA manufactured comparable knives we should look at? Things I don't like about it: The handle feels lightweight. The handle seems to have the same lightweight feel of a... Read more ..read more

This little guy is a 4" cleaver haha - a lady friend thought it was cute and I got her one from aliexpress and I went round to her house and tried it - absolutely fine - budget steel but I`m fine with that - so I got one too. The deep pattern of the bumpy blade stop food sticking so works great. It cuts 4 lbs of onions accurately without needing to use a steel or a touch up on a #400 diamond plate - so job`s a good `un. It comes... Read more ..read more