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In for 2 please!

Home cook. Ergonomics is just as important as performance for me, maybe more. I have a Spare with a short neck that cuts well but sits on the sidelines because it doesn’t feel right in a pinch. Need to fix that….

Luci says we are in!

Started with the normal junk- still have a block filled with cuisinart that sits on the counter to distract from the drawer below it. My gateway drug was a Kurosaki AS 240. Then several more Jknives until I finally figured out that they are all biased for a righty… so onto westerns, Shihan...

https://www.earlywooddesigns.com

Ouka is a great soaker, perfect stopping point for kitchen knives. Good polishing for a synthetic stone.

My son calls it “Dad bread.” 30% WW, 80% hydration

Tojiro petty white 2 Hard aoto Shobu koppa from @maxim

I have the imanishi 1k/6k combo and really like it. I do not have any chosera stones to compare to, but the imanishi is a soaking stone with good feedback. It produces very good edges and I think it’s hard to beat for the price. It does take a while to dry being it’s so thick, but you can...

Made this one with duck fat. I highly recommend.

Modern: 9 gyuto (4 western 5 Japanese) 1 sujihiki 2 petty 1 sabaki bocho Vintage: Bone cleaver Slicer Petty A handful of crappers and about a dozen folders. Oh and 6-7 hunting knives. Almost forgot 6-7 filet knives.

I don’t have a Coticule yet but really want one.

My favorite right now is Venev 240 to BBW. @MSicardCutlery mentioned that combo here a while ago and I really like the results. If I’m in a mood to soak, Latte 400 to Ouka 3000 is pretty awesome.

I am fairly new to this game as well and first went soakers 220,400,1000,3000,6000. Then I got a bunch of different pastes and strops. Next came the jnats, bbw, ect. Most recently diamonds Venev 150,240,400,800. If I was to start over with just 2, I would get one coarse stone and one fine...

I have ZERO reservations about District Cutlery. Everything out of their shop I have seen looks amazing and I don’t think I have ever heard a complaint. I was just wondering if there was any thing closer to home. D.C or LA is kind of the same thing for me, I might go either way. Might just man...

JKI will do it with some reservations. I have to send pictures, explain what I want and they will provide me a quote and date to send in when they have the time. The gentleman did say if the work was extensive like extreme thinning on a workhorse or fixing a really bad grind they may say no and...

Will do. I read on their website they are doing selective sharpening and no thinning/ refinishing but I am going to call and verify. Thank you!

I have searched previous threads for an answer and came up with District and Tokushu. Both look to be incredible options, however I was wondering if there is a forum member or brick and mortar a little closer to home(North Dakota) that could get me fixed up. Below is a list of the knives and...

X2 on the Okahide sabaki. I think it was @SwampDonkey who originally recommended it to me in the KnifeJapan thread. It excels at boning and trimming as well as filleting fish. One of my best knife purchases to date.

Kanehide PS60. Good balance of performance and toughness. That one site has some in stock.