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I guess I'm slow (definitely not the best barista) but it took me a few years to get to where I'm really happy with my coffee. My biggest improvement came after I broke down and bought a good scale(acaia lunar). I did add a manual profiling valve and a good distribution tool, expensive yes but...

That's my go to, I usually order it by the 2lb bag, the funkier the better, Dragonfly every once in awhile. My machine is a Alex Duetto, grinder Ceado E37

Butch Harner "Harner Knives", you can find him on facebook. Just tell him what you want, that one is 2 1/2" with a straight handle.

It's not a Japanese but the top one is the best strawberry knife bar none. Butch came up with this one after I told him what I was looking for.

It seems to help me get my initial angle a little easier and maintain it when I do switch every pass.

Why is it you always forget how hard it is the first few months, maybe because of the lack of sleep?

Free at Last

Some Sweet Potato dog treats

I don't know what it is about his sharpening, he's just so methodical, simple but his knife angle never varies. Eventually they have to go back to the stones.

I like to feel it like Ivan does in the above video, I don't think I could ever do it by sight if that's what is meant here.

It did fine, I really needed to get a good patina on this blade to hold back the rust and I accomplished my goal.

I don't ever want to cut semi-frozen Pork-Butt with my Fugi again.

I touched up all my other knives this morning in anticipation, I'm ready for a change

14 minutes

Frog tape makes two grades, the delicate surface one is very easy to remove.

No chickens yet;)

These things work good 3 sets of the Winco tongs, my old spatula from the restaurant and a cheap stainless dish scrubby with a handle.

Usually I'm not a big fan of Mussels but these things were off the chart, super clean, sweet and huge.