I have tried the cork and it worked for me but takes a long time and a lot of practice....which I need more of.
Good to know.
I'd be interested in the horse hide.
Try new stone combinations....buy more knives....buy more jnats
Good tip on the oysters!
Well now I need another knife thanks to this forum....interesting how switching a letter or two could be related in a different way....
PM Badgertooth. He will hook you up and save you a ton of time and money!
Great advice from Michi. I like a strop with coarse and fine leather sides for burr removal.
Thank You Stephan!
I really like sharpening with my cotis. Have not tried kasumi finish. Thanks for posting.
Have ZDP, Hap40 and YXR7. Love them all. Hold great edges. I don't find them hard to sharpen. So for me ZDP is great in my home kitchen.
Thanks for sharing Michi! Thanks to the others for sharing their thoughts.
I found a Masamoto Virgin Carbon Steel Yo-Deba that seems like it might be the knife.
Thanks for all the help.
thickest over the heel 4.48 mm
half way 4.66
1 inch from tip 3.37
blade is 210 mm long
Tip needs work as does the rest of the knife.
Well that was quick.. Thanks tk59.
Its 4.5 - 4.64 mm thick depending on where I measure.
Separate names with a comma.