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The red was treated the same as all the other stones; a quick 15 sec run under the tap wetting all sides and an occasional splash/5 or so seconds under the tap. Closest thing to soaking is a quick 15 second dunk if the sinks are full. It started to show signs of cracking 12 months ago and...

Going to diamond plate first takes the total time to about 10 or so minutes even if they have been using a mimio sharp on it.

May be wrong but had the same experience with a 2 stone progression. After about 15 min of futzing around with one they all got some quality time with "Mr Diamond Flattening Plate". Then 300, 800, 3k progression. Burr came off quite quickly and cleanly. Fatigued steel perhaps? Found...

Yes they seem to be both soft and chippy. Found them to be quick to sharpen but gum stuff up.

I've managed to crack 2 JNS 3K red stones in a row. Treated them the same as the 800, 300 and 6K but after a little while they crack and eventually shatter. Maksim was more than generous and replaced one and that lasted longer (but not long enough). It may be environmental (we have wild swings...

Don't mind VG-10 have given some folks MCUSTA knives and while they come back with microchips they do get an fair amount of abuse. Global knives that got the same treatment ended up "fractally serrated". Big plus is the MCUSTA steel treatment doesn't feel to bad on the stones either.

Kato Nakiri's are amazing mine is one of my most loved knives

+1 on Kappo; it is great Omakase place that serves food that would stand up in Japan. My absolute favourite in Minamishima in Richmond. Having had Mr Minamishima san sushi at Kenzan which was great this is on another level again now he has the freedom to do what he feels best with sourcing...

Visited Aritsugu in Kyoto late last year and they now do have some stainless clad carbon knives. Picked up quite a nice 150mm petty with brown horn handle.

Cut around the pith turn avocado to loosen then flick it out with a teaspoon. The old knife on the avocado trick is probably the second most common hand injury (pumpkin seems the to the reigning champion). Now before you get all "but it messes up the avocado" you are making dip that is...

It is probably worth saving; a tamahagane santoku. Now As new It wedges pretty badly on carrots so it needs to be thinned as well. <sighs> Like a new challenge.

Been passed a knife to sharpen that has not been sharpened that *ahem* sympathetically. The heel sweeps up about 2mm and there is a flat spot about 45mm from the tip. It is a little infuriating to use; it accordions veg and further up the blade it sort of falls into the flat spot. What...

Looking forward to this one

Had to return a few bottles over the years but since cork has all but gone it has become pretty rare. The last 3 of times has been failed screw caps (yes it does happen) and bottle shock. This was in a winery with a very young wine that had been very recently bottled. Basically it tasted very...

Got a 10 year old Wusty Santoku and it is pretty thin behind the edge with an enjoyable geometry (for a Santoku). Like Dispossessed it also predates my jknife collection. Use it as a sharpening "courtesy knife" for friends and it is widely liked. Surprisingly enough it holds a pretty good...

Oh sausages are the best SV....it is the one thing I refuse to cook any other way (well might use the smoker). Everything else I'm flexible on. Try beer and bratwurst was well... Mmmmmmmm

Sausages.....1 hour at 63 c let sit for 10 min then brown. Truffle butter and white miso with diver scallops in a zip baggie 30 min from frozen at 57 c

Sharpening wide serrations is not that difficult. Use a diamond rod on each concave section to create a small burr then use a stone to remove it single bevel style on the rear. Saved a few bread knives from the bin that way.

+1 on rounding the spine and choil...did wonders for mine. The other thing to try is a hammer grip; it can be really good once you get use to it for 75% of cutting.

Best way I've found is to store it cut side down on a wood chopping board. Looks a little like stonehenge but last pretty well. Any plastic will soften the crust this will allow the bread to slowly stale with minimal damage. The better made the bread is the longer it lasts. I know folks...