Tanaka Damascus Blue Steel 240mm Gyuto?

[Miles]

Works for me too!

[VoodooMajik]

Thanks for letting me jump in there!

Is it cool if I send it off my first day off after the 30th?
I'm not comfortable enough with my sharpening so it won't touch anything other then my ceramic steel, won't be coming to work.

[don]

Sending it off after the 30th is good. Let us know what you think of the knife.

[VoodooMajik]

Of course, fill you in once it has arrived.

[VoodooMajik]

Recieved, Pretty looking blade. I have a few hours of solo work tonight, so I think I may bring it out for that and let yeah know how she does.

[Lefty]

How was the edge? I'm just curious if it's up to your standards.

[VoodooMajik]

The edge is pretty damn good, better the I would achieve. I'm still not the most comfortable with my stones though. I put a fresh edge on a Wusthof Grand Prix French knife and it was like night and day. Great for a comparison in steel types (German vs VG 10 Vs White #2 vs Blue #2) Just falls through whatever I put in front of it. Very nice little blade. One of the Sous gave it a run for 5-10 today, Loved the edge and shape but was concerned about the durability during heavy professional use where the handle joins the tang.

[Lefty]

I'm glad the edge is working out. I'm trying out c-dawg's technique...or rather, a combo of it and some light sectional. I don't think I'm getting quite the same ridiculous sharpness as I used to, but it's close and I feel it'll be better for my knives in the long run. I guess falling through food is a good thing

[VoodooMajik]

I'm unfamiliar with the technique (c-dawgs) is there a link floating around? Practice has gotten me a long way, but not far enough to stone another mans blades.

[Andrew H]

I can't do his method but it's fun to watch.