Recent content by blinktwice

I'm back:w00t2: I know I should have oiled my new wood cutting board first, but all the places near me that sold mineral oil only sold the dumb "baby" oil, with the fragrance! I did not want that, so I decided to wait until I could get a ride out of town to a regular grocery/drug store...

Hi, :w00t2: I recently bought a set of new Japanese kitchen knives, and I need to get a honing steel and cutting board. (This is for home-use only, but I want to keep my knives in good shape) I've looked at a few of the more famous companies and I was struck by the fact that it seemed as...

Oh no, I'm very sorry! I was joking; I've never used a chef's knife like that! Ooops! Did I bring your heart up into your throat?:rofl: Actually, I've never gone through chicken bone at all. Only through cartilage, but then I did use my old chef's knife so I guess I did commit a sin:mrgreen...

steel or ceramic rod? Wow, I almost bought a ceramic rod a few days ago; I'm glad I didn't! I am familiar with Chicago Cutlery; I've had more than a couple of their knives in the kitchen in the past. I'll check out their steel rods, thank you for the head's up!:smile:

Honing blades Yes, I did get confused on the words, and the way I often saw them swapped. I had read that the blades should be honed(see, now I know!) after each and every use, and I was thinking they meant to sharpen! :blink: So it doesn't matter if I hone my blades after each use, or...

honing "steel" Thank you so much, Andy!:smile: I'll get a honing "steel" for myself and let a professional do the sharpening, at least for now. When I google to look for a "steel", is there something that is preferrred with cooks? Thank you again! I didn't think anyone would answer:ohmy:

Hi, I just bought a new set of Japanese kitchen knives, made by Sekiryu. I tried to get as nice as what I could afford. However, I'm very confused on how to care for them, what kind of sharpener I should get (ceramic or stone, and what grit). I've read pages of threads and asked people I know...