You can try the Sharpening House too.

+1 for Sharpening house.

Depending on how many knives you want to get sharpened, he takes at least 30 minutes. He even shows you how sharp it is just by cutting though paper lol.

His red handle knives are the "cheaper" Takamura knives.
I also have a Takamura, but from a different line.

anyone know where they sell messermeister knife rolls in vancouver? looking for the larger ones, wanna see them in person instead of biting the bullet and ordering them.

Been looking at getting a new wood cutting board, anyone have any recommendations in what to look for? I remember seeing a huge solid wood one earlier in the year at Costco for $30 but it hasn't been back since so I've just been using plastic ones.

Does it matter what kind? Am I putting in too much thought to this lol.

After harassing Canpar for 2 weeks, my new Miyabi Birchwood gyuto showed up at my door step.

Screw you Canpar, but I'm glad it finally arrived.

personally i like any medium sized, low maintenance board that has rubber feet. too big a board and you'll have a hard time washing it. if it's your meat board then get one with the drip channels. also i like to be able to hang my board dry after use, so i like boards with a hole in the corner.

Not sure how much cooking you do, but I would personally spring for an end grain wood board.

I really am a big fan of my Epicurean cutting boards with small rubber feet that prevent slipping/sliding. Not fancy but lightweight, easy on the edges, easy to clean, and cheap. Highly recommended.

https://www.kitchenova.com/21347-tm_...ural-brown.jpg

-Mark

i like these boards too and they tick all my boxes but don't you think the surface is a bit hard? that's the impression i got when i saw them anyway.

We have one of these and they're great. The liquid channels helps pick up anything that runs off. Only negative that I find is how big it is, so you definitely need to have storage space for it compared to a smaller board.

https://www.epicureancs.com/product/...cutting-board/

http://www.williamsfoodequipment.com...7180102_1.jpeg

http://s7d9.scene7.com/is/image/TheB...839176111_main
Twin Professional S 7 inch Santoku Knife
very impress with it so far.

I have used one exclusively for probably 6-7 years now and cook a fair bit at home. I have my knives (Wusthoft Classic Ikons) sharpened once a year and steel them maybe once a month and they seem to stay damn sharp. I am not really a chopper though - I use a chef's knife as opposed to a santoku and like to think I have fairly good form to not be so hard on my edges. I replace these boards every 4-5 years as they start to get a little scratched up looking and do not dishwash them. My mom dishwashes hers constantly and it is not as pretty looking but appears to have held up well other than some fading.

-Mark

You're right, i LOVE that liquid channel. THe one you got doesn't slip. It's also $$ Ikea has one for an AMAZING price, I never went back to normal chopping boards. Keep in mind it is big too.

http://www.ikea.com/PIAimages/0193879_PE349444_S5.JPG

^^ I got something like that form Ikea for like $8 I think but already starting to crack -_-. Anyone know any good chopping boards that does not cost an arm and a leg?

Did you condition it with the oil?

We looked at picking up one of those blocks from Ikea because they're relatively cheap, but the fact that I needed to oil the board kind of put me off cause I'm lazy haha

No...... I would have though I wouldn't need to do that. Guess I should do it next time. Oh well is only $8

I've always used Wusthof Classic Ikon's throughout my career as a cook. Love the shape of the handle and the heft is just perfect for my liking. Smallest knife is the 3.5 inch paring and the largest is both my 10 inch chefs knife and 10inch super slicer. https://uploads.tapatalk-cdn.com/201...97c98d0696.jpg

No need to oil. I have been using it daily for years and i do some crazy chopping with my chinese cleaver.

Now, the ONLY reason i THINK it would crack is if someone put it in the dishwasher to wash regularly.then... oiling won't help......

Did you purchase this during the 50% off sale?

Yep I did!

but my is shwoing a crack line already @@ and I didn't put in the dish washer

Wood will warp and crack if left untreated, especially with the high humidity here. Oil your cutting boards regularly if you like them. If not, just use em up and buy new ones. I wouldn't bother oiling some $15 ikea board.

I got 1 of these, they are works of art. So beautiful in person.

http://larchwoodcanada.com/shop/larg...v=3e8d115eb4b3

http://larchwoodcanada.com/wp-conten...v=3e8d115eb4b3



Was told to oil every week for the first month then monthly.

^ dang brah... 200+ dollars?????