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I thought the usual method - which generates 1.21 gigawatts of electricity—is to connect your Delorean to a clock tower when it gets hit by lightning. That works for time travel so I assume it would work for this purpose.

My primary food prep is on a large 24 x 48 x 10 thick butcher block maple end grain table but in the last few months I’ve started using a lightweight Hinoki board for serious chopping. I’ve found my knife edges last longer. I can feel the knife cutting a bit into the Hinoki.

First of all, I apologize for making this a reply when what I really wanted to do is just post to the forum. I am ashamed to admit I couldn't see how to do that. No obvious icon to click. Second, attached is a little video of my 2010 vintage custom Kramer Santoku. The knife has been "abused"...

I have a stainless Kikuich Santoku. I have many much more expensive knives but use this one frequently when I'm afraid of damaging a more expensive or delicate knife. It's tough and 30 seconds of exposure to a tomato doesn't stain the finish and I manage to sharpen it reasonably well even...

I've come to the conclusion that if you use a Shigefusa to cut anything tougher than a very clean zucchini, scratches are inevitable. I asked yesterday for suggestions re how mine got scratched and the consensus seemed to be a variety of vegetables such as leeks, garlic, celery... can scratch...

I think you and miggus have to be right, it’s just hard vegetables. As to box cutting, my wife and are live by ourselves and she yells at me if I use a cheap stainless knife to cut paper let alone a box. There’s no one at our house who would commit the crime against humanity you speak of, using...

Both sides.

The leather is raised above the wooden base. I don’t feel anything scratchy. Plus the scratches are on both sides and I always have the side with the insignia facing out. I have 14 year old damascus and carbon Kramer’s that have some scratches from cleaning — I used to use green cleaning...

On this leather surfaced magnetic bar.

This Shigefusa was purchased from 4phantom in May. It was, of course, pristine when received. I have not sharpened it, only cleaned it after use and then carefully and with the grain. So where are these vertical scratches coning from? And no, I’m not chopping up anything rougher than...

Reminds me of the scene in Kill Bill where the Bride first gazes in awe at the Hattori Hanzo samurai sword display.

Recently I sharpened and finished with a 10000 grit Zwilling synthetic using a wooden bridge to hold the stone. I used a moderate amount of pressure and felt some odd vibration as I sharpened and when I examined the stone I saw a bunch of cracks. So far as I know they weren’t there before; I...

I made this years ago by attaching a piece of cherry plywood leftover from constructing the boxes for kitchen cabinets to a large butcher block table abutting the center island of my kitchen. I put in wooden strips as dividers. Functional but not very attractive. And I recently added a...

Still available— I’m interested.

Well, this thread has motivated me to try hand sharpening with waterstones and semi-retire my Edge Pro. It definitely lacks Zen and seems especially inappropriate for a Japanese knife -- I just bought two.

I just noticed this on my 10-inch Kramer carbon chef's knife. It's very minor, maybe a couple sheets of paper in depth. The knife is four years old and I've only sharpened it a few times, but I am ashamed to say, after one attempt at hand sharpening with a water stone, I got an Edge Pro. I...