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Which do you prefer and why? They seem an obvious competition to each other, and im half tempted to buy some at some point.... I love japanese knives, though i feel for day to day use in the kitchens, and sharpening perhaps one of these would suit me better and be easier to use/maintain. Im...

What are peoples views on these? A couple have propped up in the kitchen at work, and they seem very impressive. They dont feel that sharp, but they glide through food effortlesly - they really do seem like awesome knives... Anyone had any experience with these, or care to share any views?

Recently noticed that Nisbets have stopped stocking Shun Knives and have replaced their line with 'Sai' knives..... Never heard of these, and have found very little information on them online?! Just wondered if anyone has heard of them before or has any info? Similarly priced to Shun, but...

I currently us a £12.99 diamond steel for honing my knives and it does a fantastic job... Im now tempted to uprgrade to a wusthof who offer a standard diamond steel @ £35 or a Culinar version @ £75... Im not sure what makes the culinar version so much more expensive, im sure it cant just be...

I.O Shen 21cm chefs knife AWESOME somes it up!! IOSHEN, the home of IOSHEN Knives and Knife Wizard Sharpening Machines - Home Awesome edge - super sharp, stays shapr..... Balance is perfect and the knife is gorgeouse! Well happy & very much recommended, looking fowrad to enlarging my...

How many people get muggd off on eBay buying fake global knives!! Really winds me up - how can people be so nieve to think they are truly getting a bargain on these knives - set of 12 knives for like £200??? Come on... do be serious! Sorry, but i had to get it off my chest - it really...

My uncles just bought me some knives by a company called kaiserbach - 8 knives and a steel for £200. They had a label on them for 600euro, which is about £400 (Not sure in USD) so i would seem he got them for a good price Its probaly worth mentioning he got them from a friend who runs his...

On my3rd day at college yesterday we were making fresh braed and puff pastry.. my lecturer told us to weight out 126 grams of water... This led me to confusion as id never heard of liquid being weighed in grams before, so i had to physically weight the water, using VERY old fashioned scales...

Always been curious as to what the proper use of a sahimi knife is, as ive never came across this term before? Also, other than its intended use, what else migt it be useful for? Ive heard suggestions they can be used as a large ham / fish slicer? Any info? Will :chef:

Anyone had any experince with these? Im serisouly considering starting a collection, just thought id see if anyone on here has used them, or heard anything about them? nirey.com.tw/knife/europe-us.htm (add www.) has some info...... Any info would be appreciated :smile: Cheers!

Hey everyone, im will from Brighton, UK! Studying VRQ Lv 2 at college in professional cookery, currently working as restaurant supervisor in a 4* Hilton hotel, but looking to move to a commis position in the kitchen asap...... Absoluely love cooking, cant wait to get in the kitchens & get...