Recent content by boondocker

he uses it for portioning our ribeyes after he takes out the eye, then rolls the rest up with garlic shallots and herbs. delicious

I just ordered the shun classic 10" chef's knife and plan on ordering their petty knife in the future probably. My boss told me he has only found one 7" suji since he started collecting knives, but i can't remember the brand name. I think it was a carbon steel interior with a stainless exterior...

Does anybody own one? I'm looking at possibly picking one up, most likely a utility knife. I am unfamiliar with damascus knives though, as in how to care and sharpen them. I'm using a global GF-36 for most of my everyday prep work and I also use my Wusthof 8" chef's knife for some stuff too, but...