Introduction

I am just a guy who likes to use sharp knives when preparing food. No special talents or knowledge about knives or cooking. I have some fairly cheap carbon steel knives from Japan I bought 20 years ago, including a single bevel sashimi knife, the usual assortment of stainless steel knives, a Sabatier chef's knife, and a couple of Shapton Pro waterstones, 1000 and 5000. Recently got tired of the slow rate of flattening the stones using the obverse side of a ceramic tile, so ordered a 400 Atoma diamond for that purpose, and for sharpening dull knives. Also just ordered a Fujiwara Teruyasu Nashiji Gyuto, 210mm I'm looking forward to. I've never had knife rated as high as 64-65 HRC.

welcome to the forum

Welcome aboard.