Thanks guys. It was cured for roughly ten days before I tied it. After that, I hung it for three weeks.
I'm fortunate to have both the 270 wa suji and wa gyutou. They're both really sweet knives, although I did a fair bit of thinning on the gyutou to tweak it to my preferences. It's probably my favorite Hiromoto, but the suji comes in a close second. My collection pales in comparision to DC's (as do most) but I do have a few Hiromotos.
As for the vegetarian guest, she told the hostess that she'd have a little bit, just to be polite, but apparently decided to be extraordinarily polite after tasting it. Truthfully, we were ALL extraordinarily polite that night. :laugh: