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I defiantly would not let any of my co-workers use the stone. My brother also works with me, so I would let him because I trust him. But no one else, well I guess my boss, because if he breaks it he can go get a new one, he would probably just test it out and buy his own if he likes it.

Thanks guys, I guess since I have never really used a stone except this crappy one my boss has I never realized how important they were. My budget is around $120 tops. Also, is there anything wrong with the KHM Santoku style? No one has really talked about them much but Ive used quite a...

Can you just hone them on a steel and then hit them with the stone?

My knife and maybe a few others. And no I barely have enough money to get a knife, the stone will have to wait a while.

Thanks for the info guys. That scabbard seemed like a neat idea, I may look into that. I may save up a bit longer for the Suisin. Still thinking it over. Can any of you recommend a good whetstone? Ours kinda sucks. Reasonably priced please. And yes I understand how ****** up it is...

Whats a belt scabbard?

You are right, they were being idiots. We have fished knives out of the bin, and out of the dumpster. The problem is that they didnt see it missing that night, and the trash was collected the next morning. I will keep this knife in the office.

That is very similar to what we have. Ours has a handle. But looks like the same thing.

I guess im not 100% sure what it is, Its got a handle like a steel, but the tool its self is oblong, its got metal on both sides with holes in it, its yellow beneath the steel, Im sorry I just never even asked what it was, I use it to get the knife back in shape, kind of a pre hone, then I use...

The guys that I work with understand a good knife, When the guy broke mine he was extremely sorry and worried that I was going to write him up or something. My boss's Shun knife was also respected, everyone knew it was very expensive, It was a mistake that it fell into the bin. People were...

Thanks for all the help guys. To answer a few questions. . I usually sharpen with a ceramic, then a steel. We also have a stone available. I mostly cut veggies, chicken breast, breads. No bones. I dont know what a FKH. Im leaning more twards the Fujiwara out of the links you...

I recently found this knife, http://www.amazon.com/Schmidt-Brothers-Cutlery-STICH08-Titan/dp/B00683IJVA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1361094214&sr=1-1, What do you guys think? Or maybe this set...

Hey guys, Ive been cooking for around 6-7 years, nothing to fancy, but the job I have had for the last 1.5 years has me using a knife more then ever. At the restaurant I work at, we do everything from scratch, so you understand that means a lot of dicing, chopping, and all around cutting...

Hey guys, Ive been cooking as a profession for around 6-7 years now, nothing to glamorous. Planning on moving to Vegas within 2 years to continue my culinary carrier. Found this forum while searching for a new knife.