Nah. Don't come in to work if you can work at home, don't travel between major cities, don't have get togethers etc etc. Biggest difference from other coutries is that the authorities don't enforce these rules by force - the system is based on individual accountability.
It probably has to do with the amount of times the mince is salted before ending up in the pan. Longer wait between salting and frying should result in more sausage-like texture.
Anywways, Kenjis reasoning is sound. There really is no sound reason to salt in advance.
Yeah, a 1000 grit stone is all you'll need for a CCK 1303 or 1302. I use a Shapton Glass 1000, sharpens in no time at all. The steel is relatively soft, so going higher in grits doesn't really seem meaningful to me.
I was in you exact position a few months ago, and ended up buying a CCK 1303. I'm VERY happy with it and can whole heartedly recommend it. Very easy to sharpen as well. Cost me about 100 USD all in all.
My post: First chinese cleaver
Looks like one of the earlier batcher, with a more santoku-ish profile. He transitioned away from that profile pretty quickly, but I know some people on here would pay extra to get one of those in KU. ;)
Haha, that is odd!
Regarding the spine my migaki (white) also is very nicely rounded. People tend to throw around the opinion that Mazakis are unrefined. I actually think that only applies to the area below the shinogi line - the rest is really visually appealing to me.