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I have a few questions about making grano arso: 1) wich flour should I use (wheat or semolina)? 2) Temperature to cook (some people say 300F others 400F) And a few about usingo grano arso to make pasta: 1) Should I mix with regular flour or with semolina? 2) Should I use eggs or water...

Interesting aproach... I will try that...

And the synthetic natural? I know it may make my 3k disposable, but would I see a sensitive improvement?

And the synthetic natural? I know it may make my 3k disposable, but would I see a sensitive improvement?

I don't like my chosera 5k. I don't like the feedback and I find the edge too refined. So I've been stopping at my chosera 3k (this one I like). But I would like to go one step further... Would like to refine a little more my edge but keep a good bite. My question: JKI synthetic natural or...

I've tried, but my father doesn't want to learn how to use a waterstone. He asked me for a good honing/sharpening steel him (it will be use on german knives, 56 to 58HRC). I saw a few F Dick, but there are a lot of options (polished, normal cut, diamond, sapphire, etc..). Any tips? Thank you!

jessf: yes, in the pictures they are very nice knives. The real question is: is the HT as nice? aboynamedsuita: Nice knife!!! Never saw an horizontal tango before. By the way... nice memory.

I was wondering... Anyone know the work of a Brazilian maker? I've searched on internet and have found nice work from Eduardo Berardo (berardofacascustom) and João Batista (JBfacas), but I don't know anything about the real quality of their work. Any tought? Thank you

I will use a lot on roasted meat. i tought about getting the kagekiyo (specially the new version, with a lower HRC). But I think I read in one post a few months ago that they are a little hard to maintain the profile when sharpening because of the knife's geometry. Is that true?

I need help... I want sujihiki. Stainless or stainless clad. Budget: U$ 400,00. I'm looking kurosaki r2 and Takayuki G3 Damascus. What do you think? Another suggestion? Thank you

Wet or dry sand paper?

Questions about this knife: http://www.japaneseknifeimports.com/kitchen-knives-14/kitchen-knives/gesshin-kagekiyo/gesshin-kagekiyo-270mm-staineless-wa-sujihiki.html. 1) HRC? 2) You say "The steels are also a bit more forgiving". What do you mean? 3) Can it be used by a left handed? 4) How...

Thank you for all the advices. To be honest, if I was to order a custom, I would only know that I don't want something too thin. It would be like a gyuto or a honesuki on the body of a suji. It's something more to deal with cooked meat than raw meat. But I really like the suiji shape...

I want to buy a sujihiki (Damascus if possible). First, my plan was to buy one from JKI or Tosho. But I was thinking: should I get a custom one? I know they are more expensive, but... Two questions: 1) Are they better? 2) Which maker should I choose: Devin, HHH, Marko, etc... Thank you

Sorry if I took a little to answer... I can see Tanaka has big fans. And I love the look of his knives! I think both Kagekiyo and hide may be more brittle than I'm use to (I know, then I must improve my technique). But I keep visiting Jon's website (I don't know why, but I really want to buy...

Thank you! And what about the four knives? The more information I get, more chances to make the right choice.

Hello! I'm a home cook (left handed) and I would like to buy a good stainless knife (gyuto). I current have one kato and one konosuke fujiyama. I'm between four knives: gesshin hide (ginsanko), gesshin kagekiyo (ginsanko), tanaka ironwood (r2) and saji r2. I know they are all excelent...