Recent content by dandeezd

Lots of good responses here. Thanks everyone. I watched Jon's videos a while back, but never got around to ordering stones, hence the delay in me learning to sharpen. I certainly plan on rewatching them before giving it a go. I think there was a thread recently on some cheap carbons, so I may...

I'm going to begin to learn how to sharpen – using a King 1K/6K combo and a diamond plate (not sure the grit off the top of my head). Before I try on the nicer knives, like my Gesshin Ginga 210 stainless, I was thinking of practicing with a couple globals, and a stainless set of VG-1's that we...

Recently picked up a Gesshin Ginga and want to learn how to sharpen. Halfway through the JKI sharpening videos, and have a general idea of what I need, but not exactly. Like the knives, the stones seem to have their share of options, even among similar girts. In addition to sharpening the...

And after all this a dark horse won it in the end. Not only did I not get one of the finalists, I didn't even go with a 240mm as planned. I wound up going with a Gesshin Ginga 210 stainless wa. I still plan on getting a 240 carbon later this year, but I'm having a custom board made that won't be...

Trying to figure out if a saya is really needed for home use. They make total sense if you're a pro and are going to be traveling with you're knives to/from work, but for a home user are they really necessary? Right now, due to kitchen space restrictions, I keep my current global knives in...

G&G?

That's the thing that makes me a bit hesitant about the Koishi. I mean, it'll be on sale, so yay, but it seems that it has more issues than it should. Meanwhile, the only issue I've really seen on the Tanakas is about F&F, which the K&S version seems to alleviate.

Is there a difference between how a convex wide bevel vs straight sharpens or performs? I've seen some of the different types of grinds mentioned, as well as the wide bevel descriptor, but haven't seen anything yet on the benefits of different grinds. There's probably a thread somewhere that...

Ok, I need a little help in differentating some of my 240mm gyuto “finalists,” and I’ve also got a general question about carbon vs stainless. I filled out the questionnaire on another thread, you can view it here if you want...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g...

Falling down the rabbit hole. But what a wonderful one it seems to be. Hopefully I don't get too lost along the way. Thats' why I'm here. Hi.