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RRE-SHARP
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Knives and Stones
Honyaki Suison Inox 210mm Deba, Wa-petty (Everyday working knive), 7-3/4" Maboroshi No Meito Vegetable Knife - Fujiwara(
Misono UX-10 Sujuhiki(Line knife), Various Mac's (Good ol American beater "loner" knives), Aritsugu and Masamoto Ao-Ko Honyaki Yanagiba (Sashimi, Japanese cuisine only), Myland Stainless Chinese cleavers (For whacking ****), over 300 other "typical" branded knives including Nenox(Bone handle)Brieto, Global, Sabatier, Henkels, Wustoff, Masamoto, Masohiro, Thiers-Issard, Glestain. Opinel, Mac Pro, Ultimate, Hattori..and I Shun the Shun. There are also several noted custom knife makers who I do own, but will never make reference as to who is better, until I am able to send their knives in for accurate labratory testing. Catra i-100 for general purpose commercial knife sharpening, F-Dick SM-111 for flat grinding and scissors, blade repair. 30" Variable Speed Belt Sander(Variac) loaded with leather belt and homemade CBN "relish" for stropping. Various Nenox, Masamoto, King and Blue stones ranging from 80-8000 grit for custom handmade "boutique" knives.
