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    Hahaha! Crazy, but great stuff.

    Hahaha! Crazy, but great stuff.
  2. Thread: Kimchi

    by Asteger
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    About the vinegar, it prob depends on what you're...

    About the vinegar, it prob depends on what you're making the kimchi for. If you like it sour and/or want to use it for tchigae or bokumbap, etc, then it's prob a good idea. Or maybe you like the...
  3. Thread: J-Nat Club

    by Asteger
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    Sticky: Look cool, and definitely different compared to...

    Look cool, and definitely different compared to what I'm used to. I've never tried anyting non-Japanese like these.
  4. Thread: J-Nat Club

    by Asteger
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    Sticky: It's okay. Toishi jokes are a very esoteric area.

    It's okay. Toishi jokes are a very esoteric area.
  5. Thread: J-Nat Club

    by Asteger
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    Sticky: Absolutely. Aged cheddar, I'd say. Dave,...

    Absolutely. Aged cheddar, I'd say.



    Dave, I haven't the foggiest what you're on about
  6. Thread: J-Nat Club

    by Asteger
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    Sticky: Sorry, AndreyV - sounds like you've had bad...

    Sorry, AndreyV - sounds like you've had bad experiences with lower grit naturals. But you can't build your home entirely out of Nakayama either. There are good ones, and more uniform than you've...
  7. Thread: J-Nat Club

    by Asteger
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    Sticky: I'll let you know if I come across any, CV. This...

    I'll let you know if I come across any, CV. This one was from a collector/contact in Japan, so I'm lucky. But, really, Amakusa stones like this look great but aren't considered to be special; they...
  8. Thread: J-Nat Club

    by Asteger
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    Sticky: I don't know if you'll be able to find out much...

    I don't know if you'll be able to find out much on some of these outside of here ;)

    Amakusa common enough and there's more than one type, including the eye-catching one in my photo. They can be...
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    Ah, man! Now you tell me. I like to sharpen! ;)

    Ah, man! Now you tell me. I like to sharpen! ;)
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    Good stuff. I'm sure, with the right technique,...

    Good stuff. I'm sure, with the right technique, there are countless ways to sharpen.

    Which brand of paper have you used?
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    Well, I had a look and see the price increase is...

    Well, I had a look and see the price increase is 15% in Sept. Pulled the trigger: 210mm gyuto with the Keyaki handle, as the stock ones look a bit crap. Also inquired about a ho/magnolia saya, so...
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    Any seconds on Watanabe Pro? LofL? They look...

    Any seconds on Watanabe Pro? LofL? They look good, and the prices are reasonable.

    Any idea what steal is used?
  13. Thread: J-Nat Club

    by Asteger
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    Sticky: Whoops, typo above: should be 'arato' as I wrote...

    Whoops, typo above: should be 'arato' as I wrote after
  14. Thread: J-Nat Club

    by Asteger
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    Sticky: Taj, you can't resist the pretty stones. I'm...

    Taj, you can't resist the pretty stones. I'm (not at all shocked) that you ask about that pair ;) although the 5th one on the right, if you could see the sides or if wet, is also nice.

    Okay,...
  15. Thread: J-Nat Club

    by Asteger
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    Sticky: My 'clear' version still has some colour. I...

    My 'clear' version still has some colour. I guess you could say it's 'off-white' and, actually, I doubt anything completely colourless is available anyway, and the little bit of colour it adds is...
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    I think the idea is that harder steels on...

    I think the idea is that harder steels on well-forged/treated knives are better capable of benefiting from finer stones, because they can take and hold a sharper edge. With softer steel, a very fine...
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    Thanks. Not on a 1st-name basis yet, you see.

    Thanks. Not on a 1st-name basis yet, you see.
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    Who's Shinichi, by the way? Hope it relates...

    Who's Shinichi, by the way?

    Hope it relates to the thread: for what it's worth, I have 2 Itinomonn, a nakiri and butcher. I think they're fine for the price, but still fairly inconsitent and...
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    I've got 3 Kato - great stuff - and this thread...

    I've got 3 Kato - great stuff - and this thread has me thinking about a Heiji for my next buy. However, Panda (master of few words) could you elaborate on the Watanabe? I don't know about these.
  20. Thread: J-Nat Club

    by Asteger
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    Sticky: Def, helps on the softer ones of course and the...

    Def, helps on the softer ones of course and the ones that take more water. But of course also with the ones with layers all over the place, like some finishers and normal aoto. Also helps...
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    Happy BD, old dude!

    Happy BD, old dude!
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    Just a question: I doubt it, but I wonder if you...

    Just a question: I doubt it, but I wonder if you ever see Tunisian plum tomatoes where you are. I've not been to Italy, but seeing as how Sicily is just a stone's throw away, you can imagine that...
  23. Thread: J-Nat Club

    by Asteger
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    Sticky: Good description of the Aiiwatani, AV. Thanks ...

    Good description of the Aiiwatani, AV. Thanks

    Sorry about not getting back, Panda. But about the red aoto, I've just got (and have just tried) the one and I've kept it because I think it's one...
  24. Thread: J-Nat Club

    by Asteger
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    Sticky: :groucho: Haha Excellent point. I guess some...

    :groucho: Haha Excellent point. I guess some people can do this.

    All 3 stones look great, by the way. How does the Aiiwatani compare to the suita?
  25. Thread: J-Nat Club

    by Asteger
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    Sticky: Yes, I find the JNS photos are quite good at...

    Yes, I find the JNS photos are quite good at showing the real colours. I also like the slurry and finish photos, although I think it takes lots of experience for people to make sense of those.
    ...
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