Recent content by gregcss

I am new to freehand too and with several sharpenings in this is taking hold. Almost to where I dont think about it as much...it's becoming automatic.

I started into sharpening about 6 months ago. I bought an EP and practiced on my existing calphalon knife set. This was the first real sharpening they received in years so yes the were very sharp after sharpening. Even though the EP is supposed to make sharpening easy I found that it was sort of...

I've had mine for a few months now. It's my first j knife and like it. Tomatoes seem to be a minor challenge but the performance there is directly related to my sharpening.

Same here. A plastic (Polypropylene) Oxo board that I can toss in the dishwasher.

Thanks. I went with the 210 Ikazuchi and the 3 piece gesshin stone set (not splash and go).

That'll be tough. I'm already looking at others :biggrin:

Thanks. I gifted a j knife this year. Almost wanted to keep it for myself. :biggrin:

I've only used the one screw holder from JKI. It's great, other than the strong rubber smell which seems to have weakened a bit in over the last couple months. Consider the sink bridge too. I think it's great.

I went with one large end grain board and two small edge grain boards from Catskill. I prepped them with mineral oil, soaked over a night or two, then put on boos board cream/wax. I only use for produce and cooked meat. Wipe of with wet towel or rinse under sink. So far so good.

Hi, I joined a couple months back when searching for a j. knife. The guidance received here was nice and I ended up going with a gyuto from JKI along with sharping stones and supplies from them. Thanks.

Are you posting the image URL or just the file name?

Thanks. I applied the board cream to the saya and handle as preventative maintenance. Wiped off and will let soak in over night.

Ikazuchi 210 gyuto from JKI :)

Also, should I seal the handle and saya? I think I've read folks using oil and/or waxes. I have mineral oil and boos board cream (oil/wax mix) that I use on my boards. The boards do leave a little bit of oily feel in the hands so I would not want to use mineral oil on the knife handle or saya.

I took delivery on one of these today. This is my first Japanese chef knife. This thing looks great and feels great in the hand. Can't wait to put it to use. Thanks Jon!