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I have too many stones. There. I said it out loud. Gotta let this one go. $70 PayPal gets it shipped in continental US Used very little.

$200 shipped in the Continental USA I am the second owner and only touched up the edge twice. It's never been thinned that I know of. The carbon steel core takes a great edge. Fit and finish is excellent. The tip was damaged when I got it and repairing it is beyond my skills.

I have been watching knifemaking videos on youtube and the large water cooled grinding wheels common to many shops have me curious. Most look like wagon wheels with abrasive tires. Does anyone know how they are constructed? Are the abrasives indeed wheels or are they pieced together in segments?

I've been looking at the Chan Chi Kee cleavers on chefs mall but I thought I'd try to find a US retailer first. Is there anyone who carries them?

The local big box building store has some 12" x 24" slate tiles for about $6. With the recent talk of cheap Chinese natural stones I was pondering something a little more local when I ran across these tiles. I don't have the budget for a Japanese natural but they are cool and I do like playing...

Forgive me if this has been discussed. What is the geology and chemistry of natural stones especially Japanese stones?

I have a cheap #2 sized stainless Chinese cleaver. Food release is completely non existent. Zuchini or potatoes will stack up until they come over the top. Are there ways to improve the food release? Can I change the geometry or the finish?

I've added an arashiyama 6000 to my stone collection. As this is my first high grit stone and my first with a nagura stone, and because my Japanese is limited to about 12 words I could use some advice. Is there a translation of the care instructions available? Is there anything I need to do...

I'm looking to add a new stone to my collection mostly for use on my German knives but I don't want to duplicate any grit sizes so I'm trying to decipher the grit size of this stone. The box says #800 but after looking at the grand unified grit chart thread I'm really not sure where this stone...

I have an old, soft Arkansas stone that I want to keep and use for sentimental reasons. The problem is that it is not flat and it is slow as hell. Is there a way to flatten and resurface Arkansas stones? Thank you.

My first good chefs knife was a second hand Henckels Pro S that I still have and it needs some TLC. There appear to be 2 bevel angles and it looks like it needs some thinning. I'm a terrible knife photographer so I don't have any useful pictures so instead I took some measurements that might...

http://i.imgur.com/Bq2sgyP.jpg I've got an old F. Dick Scimitar slicer blade that I'd like to re handle and put into use. The blade has great patina and only a few pits here and there. The edge is a bit ragged but that will smooth out in time on the stones. I'm looking for any advice on...

To any who have used these knives what are your impressions? How would you describe the grind? How would you describe the profile? How reactive is the surface compared/contrasted with other white #2 knives? How smooth is the ku finish? Are there any other points of note about these...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g., classic...

I'm a home cook with a partner that cooks and two kids to chase and I don't always get to use my knives every day so I'm always looking for ways to improve my knife skills. I like watching videos but there is some really bad advice/skills out there on display. What web sites and or videos can...

In America sale prices revolve around holidays like Thanksgiving and Christmas. Is there a sale season for Japanese knives and if so what drives it?

I'll be passing through with some time to kill in each city and thought I'd snoop about for some shopping opportunities. Is anyone familiar with any stores in the area that carry any Japanese style knives? Thanks

I'm trying to improve my sharpening technique using my Naniwa aotoshi stone. So far I have not had good results. :( The edge tends to dig into the stone leaving marks or gouges. This dulls the edge. I think I am using too much pressure AND holding the wrong angle with respect to the motion...

Do you have any experience with Minamoto Hamon knives? What's the good, bad, and ugly for this brand? Thanks

I've been in the market for a 120 or 150mm petty. I'me fairly new to Japanese knives so I've been doing lots of forum reading, and online shopping. It seems that for what I'm looking for there seems to be a group of knives around $50 ($40-$60) and a group a little above $100 ($100-$125). Here...