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Jck Inazuma, 210mm 19c27/nickel damascus Kanetsune, 240mm 45 layer, 19c27/nickel damascus Haruyuki, 240mm vg10 Kikuichi 240mm, 16 layer vg5

The guys who started the modernist cuisine have got their own YouTube channel, titled chefsteps, not my cup of tea but someone linked these videos, their take on knives and how to sharpen. https://www.youtube.com/watch?v=YS_kItQI98c https://www.youtube.com/watch?v=NO3nmZevZiI...

http://www.scarysharp.co.nz/index.php Obviously not meant for j knives, but as he mentions butcher's knives etc. Doesn't seem to be able to go any lower than 22 degrees.

Yes another this vs. that question, but Im looking at getting a stainless gyuto for service, so something that gets a wicked edge would be great, it doesnt need to hold it for days as its only coming out for 4-5 hrs and minimal use tbh as i like to be organized and not do too much cutting during...

Being insanely busy at the moment we usually put on a little playlist to gear up for the onslaught ahead. Here are a couple of mine.. Whats on yours? Kora Burning Kora Drop Dead Killer Kora Skankenstein Shapeshifter Dutchies

Hey, been trawling this place for a few weeks, and thought id say hello, i see there are 2 other people from nz here already. Im a chef and have worked in numerous restaurants, hotel/resorts. Started in 2000, mostly used Wusthofs at the start until i bought a Global gf33 in 02 and have been...