Makes great coffee but mine has an on/off button that sticks. I have to fiddle with the button to get it to stay on. Once I get it...it stays on. I know this is a relatively simple fix for some one in the coffee maker repair biz. Any ideas where I can take mine to in the GTA?

Does any one know if Glestain Japanese kitchen knives are sold in Canada? Preferably by a Toronto shop or e-shop?

I know of a few shops in the US to buy from. But if I can order from a Canadian retailer even better. I'm living in the US now till early next year. But prefer not to have to carry home too many knives.

Does any one know where we might buy/order a "vacuum tumbler" for home use in Toronto (or ordered from a reputable Canadian website)? Thanks. This is what I'm referring to...

http://marinadeexpress.com/

Still looking for high quality end-grain boards made preferably in Canada (save money on shipping). Recommendations? Anyone? Anyone? :)

Failing that I will go with the Black Loon 2.75x18x24. Edge grain will still do fine. Though, there is a round Boos end-grain 3"x18" round board available at Costco. Might buy both.

General question. Using a chef's knife or gyuto...are chopping motions considered "good knife skills" among chefs? Or are people simply showing off by chopping vegetables as thinly and as quickly as they can (e.g. YouTube videos)? I've always used either a rocking of slicing motion. Never chopping.

Does any one know where in Canada or the US we can order round Naniwa stones? I noticed on an Euro web-store that they are available. Designed for long knives. Only saw 1000, 3000 and I think a 300 grit though.

I think getting a large round size is better if you use the "western stroke" (e.g. heel to tip one stroke) over the "Japanese stroke" (stone perpendicular to our body, knife at 45 degrees, fwd/back motions section of the knife at a time). Actually it might benefit people using the JP stroke as well. As the diameter is wider than the typical 8"x2" stone.

Thanks for the information guys. I have decided on synthetic (e.g. Naniwa) stones. Being a beginner I don't think using an Arkansas surgical (approx 4000 grit0 would make a difference at this point.

I just noticed on an European stones site that Naniwa sells round stones (designed for long knives). Would any one know where in Canada or the US I could order them from?

You're in luck. Most if not all of the best kitchen knife shops are located downtown. Tosho, Knife and Slice & Sear (owned by TheHealthyButcher). If you want to go handle knives...even better for you because you are in the area.

Does any one know if any one in Toronto (locally or online) are selling kitchen knives made using AEB-L steel? Where would we find them?

Tried to post on the "Cookware" forum but couldn't access it for some reason.

You need to go to a specialty knife store specializing in Japanese knives. I have a few in my city (Toronto). And there are surprisingly a few all over the US and Canada. Just need to know where to go.

If you're talking about using a 2nd stone to creat the muddy paste you would be referring to a Nagura stone. But even without...just by sharpening/polishing and at times sprinkling some water you would still create the mud...just takes a little longer.

If some one is just starting out or is totally new to using whetstones I'd stick with synthetic over natural.

And since we are talking about Aritsugu "knife"...does any one know who is selling this brand in Toronto (or any where in Canada with an online shop setup). No idea when I'll be visiting Japan again.

Can some one explain why some one would opt for a natural stone over a synthetic sharpening kitchen knives (or swords)? What are the benefits? Should we always have a natural stone as one of our finishing stones?

Where would we find this brand?

Why this brand? Is this an import?

Why this brand? Is this an import from Italy? One of the top names in Italy?

I wonder if the Alex Farm brand is available at all Loblaws locations (or their Superstores). Never thought to look for it to use in my cooking but plan to start. Any ides where else one might find a good creme fraiche in the GTA? (e.g. Markham, Richmond Hill...etc.).

Terrific. I've been buying Bertolli, Filippo Berrio...maybe Carapelli on occasion. Can some one name some brands that aren't fraudulent and sold in Toronto? Though, this study was done in 2010...perhaps the companies in question have gotten their acts together by now.

Can some one recommend some brands sold in Toronto? I've been using Bertolli or PC (supermarket brand) extra virgin. Does have that "olive" taste that some one mentioned. Grassy? Don't recall.

Love to hear from Italian-Canadians or Americans.

Perhaps some one could suggest brands sought after in Italy that have been imported to Toronto.

Just found out that Shun Kaji/Fuji series knives are not sold in Canada. Called this one local shop "Internet Knife Store". Carries the complete line of Shun knives except the Kaji and Fuji. DAMN!! Guess I'll be getting some Premiers...or possibly Tojiro DP's. Not sure yet. There is also other brands like MAC, Kasumi....though I don't like the round looking handles of the Kasumi's. Which cost similarly to the Premiers anyway.

Kramer knives are overpriced. Bob Kramer is also one with no allegences. He's got a line of his knives with Henckels and Shun Kai. Same design.

Try www.knifewear.com. Canadian company based out of BC I think. You can order online. Good selection. Price is fair. Carry both factory made and hand made JP knives. I might order from them. Especially if I buy some Tojiro DP's.

Any one know where in Canada or Toronto we can find Hiromoto Aogami steel knives?

Besides HRC? Fit & Finish. Prefer a western handle (rivets...like the Shun Kaji...but with the texture of the Fuji...heh). And looks (knives like the Takeda for me looks unfinished...as if it was tossed around in the shop before being sent to retailers...not crazy about that type of look even if it is using some exotic JP steel). Cost as well (under $200 per knife is best, willing to go as high as $400 for a gyuto).

Shun Premier 8" is $188 CAD
Shun Kaji 8" is $299 US (should be the same in CAD$)
Shun Fuji 8" is $399 US (same in CAD$...not sure why it's $100 US more at US WS...same blade different handle).

Will Google your recommendations. Thanks.

I'm looking at Shun Kaji/Premier and Tojiro DP so far. Being a home cooking enthusiast I don't see any point in spending more than $200 per knife (and if I did spend more it would be because of it's un-exagerated HRC number).

The Kaji for it's alleged high HRC rating and good looks. Unfortunately I might not be able to buy them in Toronto...will need to check with our WS locations when I return home (we have 4).

Only problem I have with the Kaji/fuji line is that it doesn't look like you can buy knives individually. You need to buy them in sets of 8-knives or more. At least according to the WS.com site.

For just under $400 US/CAD...other brands include Takeda, Fujiwarea MNM...etc. And this would be as much as i could justify spending on one knife. HRC rating of 63-65 or not.

I would like to keep my knives under $200 each. Don't really see the point in spending more to be honest. I'm sure any sub-$200 chef's/gyuto knife would more than suit my needs.

I doubt I would ever buy from WS. I know how overpriced they are. WS is just a one-stop-shop for "entry-level hi-end" cookware.

As for the HRC rating for the Kaji/Fuji knvies...I don't think a range of 64-66 is too high or unrealistic. As there are other Japanese knife makers using this same kind of steel with such HRC ratings (http://www.1couteaujaponais.eu/KATSUHIRO/Santoku-Damas-Kazuyui-Tanaka-Japanese-Knife.php).

There's another kind of exotic JP steel "r2 powdered" which I think had a HRC range of 65-67. Takamura Suminogashi (http://knifewear.com/knife-family.asp...). Crazy. :) And at almost $600 for a 210mm gyuto...bit more than I'd like to spend on one kitchen knife. But people are making them. Just better make sure you or some one is qualified to sharpen such knives. Not easy.

Will check Nella. Try to see them when I have time. Thanks.

I was just looking up the Kaji knive HRC spec. I'm assuming it would be in the 65 HRC range being a SG2 steel/Damascus blade. Odd the Kai website doesn't mention it. I guess it's too knew. Along with the Fuji line. No matter. Too expensive for me (home cook). I'll likely be getting the Premier instead.

Still, does any one know if the Kaji (or Fuji) line is being sold in Toronto (Williams-Sonoma too?...No CDN WS website)? If so where? I haven't spotted them at the usual Toronto knife shops (Slice & Sear). Nor "Internet Knife Store".

They do have one rectangular shaped end-grain board for a little over $100 US (3.5x15x20 inches). Waiting to find out how much it would cost to ship to TO. The Black Loon board I mentioned runs $150 CAD (edge-grain). Is it really worth having an end-grain board shipped up from the US? Hmmm...

I most like will Petek when I'm back in town. I'm sure i'll be happy with a Black Loon edge-grain board. Being a "home chef" and not a working chef. I don't think it makes that much difference. It's just that if I could buy a 3"x18"x24" end-grain board from the start...locally...

Yep. From the 2nd photo it looks like they carry the entire line. But as I said...I'd also like to look at Dexter-Russell. They even have a "soft-grip" line. Rubber handle. Sounds like it might be good to have. In practice? Dunno...

Looking for Dexter cleavers sold in the GTA. Does any one know where we might find them? Heard good things about them. US equivalent to a CCK Chinese cleaver but with western handles (and Chinese...round, shorter).

If I can't find Dexter cleavers I guess I'll go with a CCK.

I would be looking for a cleaver with a thin spine used for dicing and slicing veggies. Maybe cutting meat. Don't think I'll buy one to use for the remainder of my stay here in LA.

Any how I've found a CCK shop in one of Toronto's more popular Chinese malls (Pacific Mall). I think the shop belongs to CCK. As it's called CCK (spelled out). Will be visiting them when I return to TO. Not sure if I'll buy a small size or a large size. As the large size will make it easier to transport diced food to the pan. Less trips.

Slice & Sear in Toronto. They carry Naniwa whetstones. One of the best.