Recent content by Garit

Just want to thank you for all your help, since Christmas is coming up. I'm just gonna ask for the shapton ceramic 300, 1000 and 5000 set. Do you think ill need a 3k for the jump on my ginsan steel? And like I said thabk you so much for all your help!

How are the naniwa lobster stone set? Is that a good value stone?

Whichever brand you could recommend for beginners? I saw your splash and go recommendations but I don't mind spending a little extra time taking care of my knife. I know there are so many different types but I just want something easy and reliable to start with till I dip my toes in the world of...

For the bur, I make sure I feel it on my first side then raise it on the other, then move up on the next grit doing the same, and then when I'm ready for the polishing grit I do the stroping strokes on each side till its gone

So just make sure my stones are leveled then? Thanks for the tip! I'm using a friend's stone and that might be why.

I kinda just use my friends crappy stones, what are some good beginner/cheaper but good quality stones and what grits do you recommend? If I can get a deal with split stones I'd rather go that route. Thanks again!

Thank you! I feel like you have clarified alot for me, I need to get some more stone because my low grit is 400 1000 and 3000 then a 8000.the only thing I really worry about doing is taking my angle to low, but I think I have got a pretty good feel for it on my blade

Thanks, I think I just need to keep at it. Weirdly enough its hard for me to raise a bur on the flat of my blade under the choil compared to the middle of my blade, I think I need to practice on even pressure as well, the very beginning of my blade kinda goes farther back than my German knife would

Yes I did raise a bur and to me feels like I have removed it, I also stopped it at the finish of 8000, but I am curious as to why you need to take a j knife farther in grit opposed to a German steel(which mainly i used to practice on plus its my beater) I think I'm just very unfamiliar with the...

Hello, I am a professional chef and I just bought my first Japanese gyuto. I have sharpened German steel but this is my first time taking my j knife to the stone. I bought a tanaka ginsan gyuto that has a 60 hrc, I used it the first day without touching it to a stone and it was razor sharp...

Definitely a pretty knife, I just think I'm wading near the 200 dollar range so I can get some stones, know anything about the yoshimitsu blue #2?

That akifusa looks awesome id just have to bring myself to spend 300, I think I'm also considering the yoshimitsu blue #2 on ck2g

Migaki was one i had my eye on, along with the harukaze AO on chef knifes 2 go

Is that the normal price?

I will check those out, ive been looking at the tanaka but I have never seen it not sold out, are they ever in supply?