My problem has been with people changing the original listing. In cases of multiple knives deleting sections after the knives have been...
I would argue that it makes a very big difference in understanding both grind and profiles. I really could care less if you can cut a rope.
Who cares, how does it cut?
And yes, purple rocks!
Btw, only ms knife I've used i didn't find very impressive but what do i know?
My guess is because the Japanese don't use cleavers... don't want dead flat either but i prefer just a slight rise at tip and heel.
Greets! Whereabouts in Maine?
Sidewalk works well, concrete steps are even easier...just have to find one w right grit..and cheapest option available
I'll leave the first 2 selections for others to advise but I'd suggest Gude for the bread knife.
Tilman has been mentioned and would also be on my short list.
I'd add Tanaka blue2, Kochi v2 and Wat (pre-stainless clad just because).
And donate the Mercers to someone you don't like:)
Practice should include maintaining good kitchen habits...finished using, wash, dry knife completely and put away...if you learn this skill you...
Direct from shig or heiji, ready to use...
Yes, Iwasaka steel:)
I would steer you to the JNS website. Japanesenaturalstones.com
As to the Takeda they can be a bit hit or miss... I'd suggest it for a later...
Not sure why it matters in the least...best example to test imo is Heiji
Yes, how much?
Exposed steel that cuts food will patina, yes. Not sure why or how you'd try to remove it?
Don't see a problem w having a couple packs of silica...
These sound like terrible ideas... also curious why you say the bevel is unprotected? It's steel and it patinas...
There are a few good threads here from year's back that a good search should yield. Consensus is they are a waste of any money spent.
I'd suggest taking a look at the Gesshin stones. The 2k is a near perfect one stone solution...well that and a diamond plate
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