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Looks like that knife saw a few rounds in the garbage disposal. Get him something too big to fit through the hole in the sink. Cleaver sounds like a good ghoice.

There are a couple of commercial products that are a mix of mineral oil and beeswax/carnauba wax. Howard Butcher Block Conditioner (includes Carnauba wax) and Boos Board Cream (just bees wax) are two that I have been able to find. I use the same approach that toddnmd mentions. Several...

One of those listed is the double-thick version. Check the measurements in the Product Information section. *hmmm - that's not right, the measurements are inconsistent, my mistake.

Buy a site supporter membership here. $30 for a year, or $5.99 for a single month. Then you can sell through this forum. Post count rules for selling are waived for paid site supporters.

Shapton Pro and Shapton Glass, Naniwa Chosera and Naniwa Superstones are all considered splash and go. I use Shapton Pro stones myself.

Ma'amoul mold. Used for making Lebanese pastries. http://www.hashems.com/store/kitchenware/wooden-date-maamoul-mold http://thefoodblog.com.au/2010/04/maamoul-recipes-from-a-traditional-lebanese-easter.html

And yet, they sell.

I have found VG-10 (well, VG-MAX, whatever that is) to sharpen up just like anything else. I use Shapton Pro stones and strop on balsa loaded with 1u diamond.

I have some Arkansas stones. They'll cut VG-10. Might be a little slow if you have a lot of work to do. I personally wouldn't run my VG-10 kitchen knives over a coarse SiC stone like the one in that set, but the soft and hard Arks won't hurt them. A typical hard Arkansas leaves about an...

Shun Premier 8" Chef's knife, Jan 2016. As far as I can tell, it was made in Japan and therefore is a Japanese knife. I like it, though I have others now that I use more often.

I have a few Shun knives in different product lines - Classic (VG-MAX), Premier (VG-MAX), and Kaji (SG-2 steel). They all came acceptably sharp, though I was able to improve the factory edge with little effort. They sharpen well on Shapton Pro stones. None have chipped. All have maintained...

I see you found your way over from Bladeforums on my recommendation. I did try to ask some of the basic questions over there. - Dishwashers are bad for any kitchen knives, not only expensive ones. Besides the long exposure to hot water and steam, they get banged around by the water jets...