Recent content by jimyfirm

Hello, good group of people here.

I was wondering if anyone had any feedback on this stone

I was just looking over the med stones at jki. I see there's a 1500 any info on that stone?

Thanks everyone, I'll be ordering the gesshin 1200 as soon as its available along with a diamond plate. Then one of the few left handed choices thats available on JKI.

French profile, thinner knife as far as coustom or production line. I assume coustom means hand made and production means made from a blank? If I'm right, hand made is most likely better, I think. Correct me if I'm wrong. An asymmetrical will only work for a left handed person if it is...

The budget question is hard for me, for some reason. I'm not trying to sound like a jack a** but I can afford many knifes. I'm most interest in functionality, not looks. I mean if Gyuto X is 275$ and Gyuto Z is 500$ and the only difference is looks, name, prestige or rarity. Then I'd purchase...

Thanks, I don't really need help finding a place to buy the knifes. I thought the questionnaire was to help me with choosing a knife, maybe im wrong. Sure is a bunch of questions to suggest a retailer to purchase from.

Did I do this wrong?

Welcome friend

LOCATION USA KNIFE TYPE chef’s knife, utility knife or paring knife Are you right or left handed? left Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? either one is fine, I only own western handled knifes. I used a few Japanese...

OK will do. Thanks for the help and guidance. Now to figure out what first knife er two knifes to buy. I'll fill out the questionnaire and start a new thread.

I'm going to start with 1 stone, a medium one. Of the 3 gesshin, 1000 soak, 1200 splash and gesshin 2000. Which one would you suggest and if you don't mind, why?

Thanks John... I decided to go with the Gesshin stone, which brings me to one last question. I don't know the difference between splash and soak stones. Well other than the obvious, one you soak and one you just add a little water on top. Is there an advantage to one verse the other?

WOW! Ok... That looks like a lot to take in. Thank you again. Now one more question, the "which knife should I buy questionnaire." Do I just answer all the questions and make a new thread in the "The Kitchen Knife" thread?

Any recommendations for a sharpening book? I look on Amazon and see quite a few, like everything else, there are good ones, bad ones and everything in-between. Just like to get some opinions Thanks in advance