Recent content by elmsley4

I'd like to be 3rd in line on the Kono!

Tell me this, is my Global and Mac different than a gyuto? What differences will I notice? Also - I was watching a youtube video of a guy sharpening his pocket knife (I have a couple nice Spyderco's), and he used a hand sander to buff his pocket knife to a mirror finish. Any thoughts on...

Thanks for the ideas! I do love my Global. When I got it, it cut through onions like a dream. That's why I bought the minosharp specifically for the Global - to keep it as sharp as possible. I'm actually curious if I can use a stone on the Global, b/c the Global is more of a convex...

I'm so anal with my blades (and at this point, the Global is my nicest), that I wasn't sure if I could use my Global to smash the garlic. I was always anxious of the thin blade chipping. If it's no problem, can I do the same with a Jknife??? Thanks!

Great ideas all - thanks! 1) Is a gyuto going to be that much different in performance than my Mac and Global? 2) If I get stones, should I consider getting a courser stone than 1k? That Kono HD nakiri blade was beautiful. That said, I understand that of the other 3-4 Nakiri blades I...

Those ideas are very interesting. I was looking at a Chinese cleaver, and have to say, it looks like a great blade. I had a miyabi, and didn't love the knife. It's heavy, and didn't cut (IMHO) as well as my Global. That Kono is still on my mind. It barely took any effort to whiz through a...

Hobbiest with the following knives: 1) Mac stamped blade 8" 2) Global G-2 3) japanese handmade from japan 8" 4) Chai dao (Wusthof) 5) 2 pairing (victorinox) 6) Bread, slicing, etc... 7) 10" Mundial chef (beater) I was drawn to the Chai dao due to the wide blade for prep work...

Found this site after looking for a new Nakiri. Really loved the Konosuke HD2, and then I found other suggestions! Maybe I can grab a pre-owned one from someone here too! Amateur hobbiest in SF, CA. Looking forward to learning more about sharpening and different metals. My favorite...