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  1. Still do like my Yoshimitsu Tamahagane. It is...

    Still do like my Yoshimitsu Tamahagane. It is high bevel super thin below the bevel glides through food. I noticed A-Frames sold out of the 210 wa gyuto's but ordered two more. So I guess someone...
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    We are fortunate to have some very good Ramen...

    We are fortunate to have some very good Ramen shops like noodles on occasion. Having grown up eating pretty good food and being in the food service industry I cannot understand persons who will not...
  3. Agree I never had a do it all knife, found...

    Agree I never had a do it all knife, found several different blades for various tasks. All my work knives were Japanese as said because not willing to spend big bucks when had good performing blades...
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    Yes the Hiromoto AS is a good knife, the patina...

    Yes the Hiromoto AS is a good knife, the patina looks cool just let it go make sure you wash & dry well. When you put it to the stones the edge will polish up again.
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    Beautiful knife, like how the bolster flows into...

    Beautiful knife, like how the bolster flows into the D handle.
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    See you got the Hiromoto, you can cook up some...

    See you got the Hiromoto, you can cook up some Cajun grinds in style.
  7. Why don't you pick up a Carbon Steel Sakai 270mm...

    Why don't you pick up a Carbon Steel Sakai 270mm Akebono W/Saya. 115.99 Blueway Japan.

    Any decent Yanagiba is going to be carbon anyway & it is easy to sharpen once you master the technique. Just...
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    Always thought that was a cool looking knife,...

    Always thought that was a cool looking knife, thick in the spine looks to have a nice grind on it. Have not seen any feedback on it though.
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    When you were in China did you notice what kind...

    When you were in China did you notice what kind of cleavers they used chopping Duck, Pork, etc. on the round blocks? Also chopping up meats & veg's for the Woks. I recently checked out the guys in...
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    I have the green Chosera 400. Don't use coarse...

    I have the green Chosera 400. Don't use coarse stones very much, I do use the Chosera when I want to do some thinning on a quality blade it seems more ware resistant than other low grit stones I have...
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    Very nice Johnny

    Very nice Johnny
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    Another good question. Many feel that you must...

    Another good question. Many feel that you must raise a burr when thinning. However not always so. Your thinning bevel say 3-5 % close to the stone takes steel off the shoulders and sets you for your...
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    Well that is a way to remove fingerguards with...

    Well that is a way to remove fingerguards with out danger of overheating heel area using power tools. Maybe thinning option for dull cheap soft stainless.
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    Man I would not want to put my knives on those...

    Man I would not want to put my knives on those things. One says has oil in the stone already. Oil & water do not mix. Even my old mans carbon wood chisels, have over 100 of them sharpen with a high...
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    If not worried about cost the Atoma 140 works...

    If not worried about cost the Atoma 140 works well for leveling. It is important not to get carried away leveling your stone. I use a quick X cross pattern on the ends, then a couple laping strokes...
  16. Get one knife. The Hiromoto AS is a quality knife...

    Get one knife. The Hiromoto AS is a quality knife for the money, Sharpens up easy & holds a pretty good edge+ when the edge patina's it looks cool like a Hamon line on a sword.

    Another option is...
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    I always kind of discounted those things. Some...

    I always kind of discounted those things. Some people buy them at the hardware store cuz lack of knowledge of better stones. I guess they could be used for thinning behind the edge then finishing off...
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    Which CCK are you looking for if the popular 1303...

    Which CCK are you looking for if the popular 1303 Chinese Chef Mall still sells them for 46.00. Shipping is cheap too. Chinatown here they are 49.00 used to be 39.00 just a few years ago. I think...
  19. Taking a deer down with a bow must revive some...

    Taking a deer down with a bow must revive some primal DNA
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    I only do one pass each side. Adams #2 is finest...

    I only do one pass each side. Adams #2 is finest in their line. Light pressure. Cleans up edge & puts a nice polish. Sails thru tomato's. Angle is important as always, same as last on the stone or...
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    Looking at that old factory, so many of those...

    Looking at that old factory, so many of those 1800's business have gone by the wayside. It is the times there were quite a few cutlery makers in the US in the 1800's.

    I was watching a show on PBS...
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    Lots of Fjords in those glacial melt countries....

    Lots of Fjords in those glacial melt countries. Boat is looking good. How is your fishing set up going to be in that little puddle jumper. Do you bottom fish with bait & chum bag or bait with rod &...
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    Magnus are you using it in a lake? I have been to...

    Magnus are you using it in a lake? I have been to the Orkney Islands, I think they are as far north as Stockholm. Do not smaller bodies of water freeze over in the winter there?
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    Think it is a good idea to wash the blade after...

    Think it is a good idea to wash the blade after stropping no matter what compound. Don't think want to ingest Chromium Oxide or diamond slurry. I tried C. oxide went back to my favorite Adams #2...
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    Nothing wrong with learning on the job, many have...

    Nothing wrong with learning on the job, many have done that without schooling.

    Most important is a quality Gyuto as you will use that the most, don't skimp get a good one. Also a wetstone & hone...
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