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After soaking in dish detergent/water - I started in Simple Green, but heeded Captaincaed's advice and switched it - no oil was evident. I'm wondering if this stone was ever used. I marked a grid and worked on flattening with a diamond plate. The Sharpie grid lines were gone in under five...

Our next door neighbors are elderly. I help them out with a few minor things - I take their trash and recycling bins out on trash day and put them away. Stuff like that. Recently, he asked me if I could sharpen a carving blade for him - he's a wood carver and makes these cool figurines. No...

Nothing fancy - just an American breakfast. Two eggs over easy, bacon and hash browns.

Turns out I had a use for it. My neighbor is a wood carver - he makes small figurines. He's getting up in years and had trouble sharpening one of his carving knives and asked if I could help. This stone was fast on the wood working edge!

That looks awesome!

Tortellini with sausage and fennel.

Teruyasu Fujiwara Maboroshi Nakiri. Ordered direct. Took about nine weeks for delivery. Good communication with customer service - Ayano san kept me updated. Nothing wonky to report, it looks very good. Haven't used it yet, but I'm sure it will cut fine. Obiglatory box pic. Apologies for the...

UPS strikes again. I ordered a strop. It arrived at the UPS facility in Glendale, AZ in one day - it's about 50 miles from my residence. The next day tracking showed it arrived in San Jose, CA! What? Three days later it still shows it at the carrier facility in San Jose, CA.

I'm in - I would love to try a suita.

Not cool in my thinking.

Man, you guys are killin' it tonight. So many great looking dishes.

Another new stone showed up via UPS. A Wastikivi from Finland. This is a coarse phyllite (metamorphised slate I'm told). I'm not sure what I'll do with it. That's the problem with surfing the 'net while enjoying a cocktail or two. Seemed like a good idea at the time.

Not really a kitchen knife stone at 150x40mm - but should be great for my straight razor. It came with the bout - nice nagura.

In process photo. This is a nice blade, I love slicing with it. Note the ebony isn't all dark, it has sap wood.

One of my first Japanese kitchen knives is a JCK Blue Moon sujihiki - a Sanjo sourced blade from an un-named maker. The original handle was perfectly serviceable, but the oval shape and the rough finish of the chestnut handle begged for an upgrade. Tokushu has a sale on selected hardwood...

I received a USPS notification that my wa knife handle shipped from Tokushu Knife in Tennessee a week ago Monday. They gave an ETA of Thursday April 11. Friday, USPS tracking still said delivery by Thursday, but we knew that wasn't happening. Saturday it updated to "in transit from Chattanooga."...

Better yet, buy Larrin's book - Knife Engineering.

My Tsushima is very hard and slow. I need to raise a slurry with either a tomo naguri - again, slow - or a diamond plate (quicker) to get it to cut at a reasonable rate. I use it as finishing stone in my knife progression - more or less a strop. I think it's becoming more useful as it "breaks in."

How about a thread for natural whetstones that aren't mainstream or collectible? Any interest? I'm finding a lot of possibilities out there - everything from Finland to Indonesia. I'll start with a few that I'm using. Three Indonesian stones - medium to fine. A Japanese stone, but not a...

I have a modest collection of Spyderco folders. Before I discovered Japanese kitchen knives, I bought a Spyderco santoku. Not a good buy. It was stamped out of a steel called MBS 26 and ground with a bizarre bevel - I don't know, maybe 80/20 or 90/10? I love my Spyderco folders for EDC and...