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I'm going to begin to learn how to sharpen – using a King 1K/6K combo and a diamond plate (not sure the grit off the top of my head). Before I try on the nicer knives, like my Gesshin Ginga 210 stainless, I was thinking of practicing with a couple globals, and a stainless set of VG-1's that we...

Recently picked up a Gesshin Ginga and want to learn how to sharpen. Halfway through the JKI sharpening videos, and have a general idea of what I need, but not exactly. Like the knives, the stones seem to have their share of options, even among similar girts. In addition to sharpening the...

Trying to figure out if a saya is really needed for home use. They make total sense if you're a pro and are going to be traveling with you're knives to/from work, but for a home user are they really necessary? Right now, due to kitchen space restrictions, I keep my current global knives in...

Ok, I need a little help in differentating some of my 240mm gyuto “finalists,” and I’ve also got a general question about carbon vs stainless. I filled out the questionnaire on another thread, you can view it here if you want...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g...

Falling down the rabbit hole. But what a wonderful one it seems to be. Hopefully I don't get too lost along the way. Thats' why I'm here. Hi.