Recent content by hikeeba

I went ahead and ordered the Suisin and a King #1000/#6000 stone set (the other one was back-ordered). Thanks for all of the help. I found Jon's videos on YouTube and will watch them all :)

Yea, I would like to learn how to sharpen. I was thinking about getting one of the two sided stones like this: Togiharu Two-Sided Sharpening Stone - #1000 & #4000 Would that be a good place to start? Thanks

OK I am going to get the Suisin Inox Western Gyutou 240mm. It looks like Korin and Chef Knives To Go both have it. Korin has a western sharpening option where they sharpen the knife, but you can't return or exchange it. Any suggestions on the site/sharpening?

Greetings! There seem to be so many choices out there. I am curious about why you chose that model? I was reading another thread that talked about the Tojiro DP Chef Knife 240mm and it sounded like a good choice. Does the ~$40 more make much of a difference? Thanks!

I am new to the world of knives and I have old had cheap knives to use. I've been reading through this forum and there seems to be a lot of good advice. I am hoping there is something within my budget that is better than what I have been used to. Thanks! What type of knife(s) do you...