Recent content by Steverino

Jon, all of us in the San Francisco bay area weep at your betrayal in leading us on so. In protest, I will stage a strike and stop using my takashima awasedo, 3 stone set and Kochi either for one hour or until you agree to open a store in Berkeley, whichever comes first.

I've had the Gesshin 400, 2000, 6000 set for about five months and have really been enjoying all three stones. My previous favorite set was the Beston 500, Bester 1200 and Chosera 5000, although I do have other stones. For me, the 400 feels better than any coarse stone I've used. It's...

You will need to splash this stone even if you soak it longer, but soaking it longer will help a lot. Twelve minutes really isn't enough. I find thirty minutes is a minimum and longer is better. If you have a setup that will tolerate it, start soaking the day before and you will know what it...

+1 on the Kitayama being too fine for the UX10. I've got 240 gyuto and I usually stop and 5000 and a quick strop with this knife, although a good 6000 as suggested above, would be fine. Also, the Kitayama is a somewhat unusual stone and seems finer than 8000 to me. I wouldn't try to jump from...

Years ago I read on Murray Carter's site that he just recommends leaving the knives in the boxes they came in, but open. This way, if they move around they don't hit anything but cardboard. I put the top of the box underneath and just stack them in the drawer. The boxes are usually not much...

Please add me for the 225 practice gyuto if I'm not too late. Thanks.

Sorry about the lack of explanation on the 2x4. It's a piece of wood that's approximately two inches by four inches, by whatever length is needed in the antiquated measuring system we still use in the U.S. They're probably the most common sort of solid construction wood used over here for...

I agree on the Kochi, I have the 210 kurouchi. I got it recently and it got me thinking about what constitutes an almost perfect knife - not in an absolute sense but of its type. It seems to me that more expensive knives could be different with more extensive hand work, nicer handles, more...

Like DaninMD I also just use a damp towel on the counter and avoid having to use a stone holder. For the extra height, I put a piece of 2x4 in between. I just use a slightly larger towel and wrap it over and under the 2x4 in a single layer. It stays very stable.

I'm pretty excited. I emailed with Del Ealy a couple of days ago and he's going to be making my first custom knife - an AEB-L line knife. I've got a few Carters and a DT ITK but this is the first knife where I've had contact and discussion with the maker. It adds a certain enjoyment and...

I'm in also and thank you!

Thanks Dave. I actually found this site by googling you to see where you ended up when I realized you were no longer posting in the kitchen forum on Knifeforums.

Sorry, I should have mentioned that my PM earlier was on the DT not the Ealy.

PM Sent

Jon, I'll add my praise for your videos. I've been sharpening about 6 years or so, starting with Murray Carter's videos, Dave Martell's video and a class with Dave. All good. Recently I've been trying more to become more exacting in my edges, doing more thinning and fixing things that seem a...