Recent content by drj5k

Dammit... should have jumped on these when I saw the ad this morning. Especially since I’m local.

I'll do the two lower grits and then save the higher grit for when I get better with sharpening. Makes perfect sense. For under $100 I can easily be setup for a while and it will quickly be cheaper than paying others.

I can swing it if need be. The only thing I seem to be spending money on during this time is cooking supplies anyways.

Pretty sure I've settled on doing the Shapton Pro 1500 and then ordering the Shapton Pro 320 and 5000 shortly after. Thanks for the help fellas!

I was always under the impression that one stone that is good was better than a combo... With that said, I'm open to buy anything under the ~$50 price point. I am not wanting or needing the sharpest setup possible, but I just want a nice edge that's enjoyable to use when cooking and prepping at...

I currently have a few knives in need of sharpening without any stones to do so. I have previously paid others to do it, but during these times I guess I should start doing it on my own and learn. I currently have a Munetoshi 210mm gyuto, Victorinox 8" chefs knife, and a plethora or random...

I work at Hahnemann and live out in Ambler.

Thank you! Anywhere in Philadelphia you happen to recommend for either food or even kitchen supplies? Thanks! Thanks! I really love cutting with it. It has made prep work so much more enjoyable.

My new Munetoshi 210mm gyuto from JNS.

Just recently became aware of what a nicer knife can do for my enjoyment in the kitchen. Scoured this forum for quite a while before just replacing my Victorinox Fibrox chef knife with a Munetoshi Gyuto. I'm looking forward to reading more and eventually replacing some of my other knives as well.