Recent content by HRP

That sounds just fine by me. I'm no line cook and I'll be sharpening much less frequently than most of the folks on this board, I think.

I'm noticing that whenever someone only uses two stones, it's the super-low grit that they leave out. Is it unnecessary to have a 4- or 500 grit stone? Does a 1000 or 1200 do the same job, just at a slower pace? Just got my first gyuto and am a little overwhelmed :)

It doesn't bother me, was just curious! Jon pointed me towards the knife, after all :)

Gotcha. Is this typical of gyutos in general, or does it vary knife to knife, or brand to brand, etc?

Hi folks. It's a Yoshihiro 270mm stainless steel wa-gyuto and is very, very pretty :) I have a nice new end-grain cutting board to go along with it and was using it a bit yesterday to prepare our Christmas dinner. I don't have any sharpening equipment outside of a honing steel, so I was...

It's not so much that I love the knife, it's that it's the first knife that's felt really good in my hands. I'm guessing there are others at a similar price point that are better quality considering Shun is a big name that's sold in 'big box' stores. A few folks have mentioned the Yoshihiro...

Thanks guys. Sent an e-mail over to Jon at Japanese Knife Imports. I think I'm going to drop my budget a bit at your suggestion and get a more 'beginner' knife and maybe spend the rest on some sharpening stones and a bigger board and whatnot. Any suggestions, just throw 'em at me :)

I've been using a really, really crummy Cuisinart santoku for about a year now and I've just about had it. It's clumsy, heavy and I hate the handle. I cook quite a bit these days but just haven't had the money to spend on anything decent. The knife still cuts things, and that's all that's...