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I'll be heading to Tokyo next month, and planning to visit Morihei. Do they speak english there? What can i expect? To be honest i have no idea what i want in a stone, would they be able to help me out?

Thanks guys. As long as it won't unduly harm my knife leaving the chip in i shall leave it alone for now. And yea, it was a OOTB edge, i've done a couple of edge trailing strokes on my khao men. Im curious. At grits after 1k/2k, are we still looking to abrade steel? Or just refining the...

I have a small chip on the bevel of my Toyama Noborikoi gyuto. Thing is, its still sharp enough for my needs and i'm hesitant to remove it at this point. Will there be any issues to leaving it alone till my next sharpening session? Like stress points or whatever. Doesn't seem to...

I have no idea what i'm reading. I mean, i recognize the individual words, but the sharpening jargon is beyond me. I have stones, i have knives, and i somehow manage to get a sharp enough edge on my knives through sheer luck. I hope one day to participate in this convo.

If you're still in SG, you can pop by this shop called Razorsharp. They carry Masakage Koichi series, probably have a gyuto available. Though the last time i went was 2016, picked up a petty.

Damn. I bought the 240 without checking the 270. But oh well, as a home cook, 240 is plenty. On an unrelated note, i jumped directly into Toyama as a replacement for my first proper knife (an SS Sugimoto) after reading all the reviews on KKF. So i have a feeling i have nowhere left to go...

Good question! I don't because i'm afraid it might invite questions that expose my lack of knowledge regarding my knives and knives in general. There are a couple of knives i bought just because it was shiny and i liked how it look. If you asked me about thinness, geometry, ease of...

LOCATION Singapore KNIFE TYPE Right handed Gyuto 210 to 240 Do you require a stainless knife? No What is your absolute maximum budget for your knife? ~350 KNIFE USE Home use, general prep work, from cutting vegetables to slicing protein. What knife, if any, are you...

I clicked on this thread thinking there you were giving hand sharpening out for free!

small update: i got the micro mesh as recommended and set them on my knives. I think coarsest grit is still too fine to remove scratch marks that came with the knife. Probably gonna try sand paper next. Maybe i'll progress with micro mesh after sand paper. Any suggestion how fine i...

Wait, you mean this isn't normal? My knife (that only cuts on wooden board from ikea) develops very small chips after a period of cutting. Always attributed it to normal wear and tear. Does this mean my sharpening skill isn't up to standard? Though i do admit i need lots more practice

Why doesn't the edge hold quite as long as other carbon steel gyutos? Is it because of the steel used? Does that also apply to CCK cleavers?

Ideally i'd wanna polish the entire blade, as long as it doesn't damage the knife in any way. Based on that chart, seems like a #5000 FEPA P sandpaper is equivalent to a #3000 sharpton? Wouldn't that mean that i could potentially finish of the polish with a #10k whetstone?

Do sandpaper grits correspond to whetstone grits? ie, 5k whetstone vs 5k sand paper? So i just start immediately on sandpaper, assuming the metal has never touched a whetstone before since i bought it? Can stainless steel knives be mirror polished too? Or only carbon steel.

I have a Blue #1 yanagiba that i would like to do shinier polish on. I have the following at my disposal: synthetic whetstones 400, 1000, 3000, 5000 and 10,000 grits. How should i go about polishing my knife? Can it be done with what i have (not quite ready for jnat finger stones yet)...

Yea, exactly what dave said. i think there are a few examples of that in the youtube awesome thread in the media center. But i suppose bartenders aren't as obsessed with the knife at the bar than a chef in the kitchen would?

I've noticed that teppanyaki chefs cut their meat directly on the metal grill surface. Won't that f up their edge? Their knives still seem super sharp too! What about cutting ice cubes in bars? Will typical japanese paring be able to handle cutting that? Am i the only one who thinks a...

Oh yes, i was referring to the sandblasted area! I've been very reluctant to use it since the aesthetics was a very big reason for getting it. Oh well, guess there isn't any other way.

@Omega, i have a koishi petty and i have a question about thinning. Have you done that on this knife yet? Does thinning remove the 'hazy' effect behind the bevel drastically? I've been reluctant to thin as i do not wish to remove the aesthetics.

I wonder, if asked, will the japanese trained chefs say they use it just because that's the way they've been taught, or that it gives a distinct advantage. I've seen lots of equally good, efficient and fast examples of both styles on YouTube, though the western fileting knife seems more...