You have great.. errmm.. knives..
You have the knife yet?
Talk about service, I asked CKTG a question about a Tojiro Nakiri knife on Saturday, got a favorable response Saturday. Ordered the knife 4:06 today, got a shipped notice 5:40
All on a weekend.
If anybody is interested in a unique knife, the guitar player in one of my bands is a knife smith. All of his knives are one-offs, and very artistic. He makes kitchen knives also and sells them all over North America. He is not very tech savvy, so he doesn't have a decent web site. I could try and get a few photos of his kitchen knives on here if anybody is interested in something different and exotic. I hope you don't think this is spam. I'm just sharing some info. Madawaska Valley Studio Tour - Fraser Knives
My new Tojiro DP Gokujo finally showed up today! It's a tad larger than I expected but very nice. The edge is really superb, absolutely terrific for a new knife OOTB. I've stated before that the Tojiro factory edge has been getting better lately and this is more confirmation. I look forward to trying it out.
Could you folks give me a primer on how to select a good all purpose (okay I know that is impossible) knife for my kitchen. I have nothing better than a couple of old steel kitchen knives that have seen at least 50 years of use. What should I buy that will serve for veggies and meat, including cutting chicken bones? How do I care for it? (How do I keep it away from my family?) I probably need to stay under $100.00 and if dh knew I was thinking about spending that much money on one knife ...well, let's just not tell him. A primer please.