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You gotta haggle with them, I was there last year and I usually paid about half of the asking price after negotiation.

Hopefully insurance will cover the knives and you can get so,e nice new ones! I'm glad nobody was hurt, we had a garage fire on a detachted garage when I was a kid, it's pretty intense to see your stuff burn up.

Your right the razor edge seems to fade but it holds an edge right below razor sharpness for a lot longer than my blue 2 yoshihiro, my Kurosaki AS or Fernandez 52100. I use it for much longer between sharpening sat work. Hap 40 is amazing

I just got a Kohetsu hap40 petty and I love it, it holds an edge like no other knife I've owned, nice profile too. Anybody try any of the other Kohetsu knives? Who is the blacksmith?

How did you thin the knife Dave?

Any gyuto in good shape? I have a nice shun classic 270..........

Wow. I'd buy it if I wasn't on a sous chef salary. That's amazing

The belts have a joint that isn't quite flat. These are high quality belts from lee valley tools. I think the sanders with longer belts would avoid this problem because there is more play/slack in a longer belt. If I could slow the belt down it would help but the machine doesn't work well when...

So I've been really doing a lot of sharpening over the last couple years. I'm a chef and have become obsessed with knife repair and sharpening. I've even started a small business doing knives for other restaurants. The equipment I use is a mixture of shapton pro and shapton glass stones up...

This is just a hypothetical question. I'm a chef, not a knife store owner, but the idea of retiring and running a knife shop one day would be a dream come true! How do knife websites and stores in the US contact and acquire knives from blacksmiths? Is it as easy as calling them up on the...

Has anyone else had a knife with extremely reactive cladding? I mean like it rusts before i get done cutting five onions. Ill clean the knife and even use 2000 grit automotive sandpaper to polish off the rust and dry it completely and overnight it will have a few rust spots. It seems to rust...

So I have heard conflicting information from people about using a hone. Some people never use one, some people use one after sharpening and in between sharpenings, and some people only use one in between sharpenings. Also, theres a ton of different options for honing steels. I use a fine...

I really like the shapton pro 320 1000 5000 combo. Ive used them for cheap chicago cutlery knives, german knives, and japanese knives. They have worked great for all types of knives and can be found for a good price on amazon.

I really like the shapton pro 320, I recently got one on amazon for under forty bux shipped from shapton in japan.

I am probably going to get this knife. It looks like it would be a good work knife. Does anyone have any opinions on this knife? It's 100 dollars. Seems like a pretty good deal.

I am mainly interested in knives up to around 300 dollars. The Dexters will take a nice edge from the shapton pro's. I usually finish at 5000 and they shave arm hair. I do about an 18 degree bevel and thin them if I need to. I've been working like crazy this week but I will check out the...

I have been interested in buying great knives made in the USA. Anyone have any recommendations? I am a sous chef in a contemporary American restaurant and want to use only american food on the menu and also use American made knives. So far I have a Richmond Artifex 240 gyuto in AEB-l, and...

What are your thoughts on these knives? They seem to get sharp enough for use in a professional setting, and hold an edge well enough. I like the fact that they are inexpensive and neither have the annoying bolster that gets in the way. I'm specifically looking at Mercer Renaissance and...