Just wanted to say hi to everyone. I'm just a lowly home chef who got into sharpening with Japanese water stones about 4 months ago. Many years ago I was a cook in a university kitchen where we slopped together 700-900 meal at a time using 30 gal steam jacket pots, giant roasters, and large rotating commercial ovens, and a very cool 10 gal high-speed blender. Best job I ever had!