This was at Kajitsu in NYC, which all the food is basically vegan. So all veg work, including root veg and squash etc.
He also only ever sharpened
I will agree that it is quite enjoyable!
Is it sold already? What are you using now, if you please?
No holidays here.
So as usual:
check out Hiro Terada on youtube. looks like he uses a 210 suji for most things.