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I think I've decided to just put it in the closet and I'll take it out when she visits; the steel isn't good enough to justify all the work to grind off the serrations, re profile and then resharpen or screw around with ruby rods. On the bright side, I'll free up a spot in the block to get...

I'd have said with a trash basket but it was from my sister in law. Is this one to just take to one of the pros?

Hi, I have a sorta serrated Shun given to me by my sister in law. Can someone tell me how the heck I sharpen it? Thanks, Bob

Ribs for Mother's Day and my 'modified' Shun boning knife. Galena street rub with cherry coke mist.

Bump. Aww c'mon guys. this would be the perfect gift for that in-law with the glass cutting board.

This is the limited edition "burrfection" gyuto in AUS8. https://store.burrfection.com/collections/ryky-tran/products/sakai-takayuki-by-ryky-aus8-gyuto Seen very little use. Asking $125 shipped in US.

Ant Kelly London broil. And breaking in the Kemadi.

I like the shape of my K tip but it's a Haslinger "Evolution" design, not a true Kiritsuke. That said, I've always had trouble with the grind, since Thomas uses a flat or concave grind. Good steel and heat treat; the tip is not fragile on this thing. And it's got the height of a 240 in a 210...

And I simplified, by the time I got the 270 I sold, all the ITKs were going through CKTG. You got on the list with them for a batch and, if you got lucky, you were notified when they came in and had a day or two to complete the sale. That was 2011 or 2012. They weren't custom knife expensive...

Yeah. As I understood it, he was doing a lot of experimenting with damascus at the time and the knives produced were works of art. (see Montezuma boy's post above). The ITK's were an AEBL blank with a sublime heat treat and grind that were meant for kitchen use.

Is Hoss still making these? I thought they were unobtainable - one of the reasons I felt bad having one and not using it.

All it needs is a Keller handle.

I'm really hoping this is used in food prep on a daily basis.

SPF. Thanks KKF

I bought this about 10 years ago and could never really use a 270 mm gyuto, so I put it away in the closet. I still can't use it and it deserves to be used; it's an ITK. The steel is AEBL and it just came back from being sharpened by Murray Carter. I don't have the original box or papers...

Yeah. It was my ZT 0350BW and the recurve that was giving me trouble. And my old edge pro stones seem to just burnish the S30V steel and my diamond plates are just that, plates, and can't get into the belly. Argh! Will look at one of the machines with diamond or CGSW stones for future use.

I'm struggling with the vanadium steels in pocket knives with the very curvy blades. I can't make the edge follow the surface of my normal glassstones. Could I use one of these stones to add a slurry on one of my usual sharpening rods or stones for pocket knives? Scratch this after looking at...

Wow. I know this doesn't measure up to the others but it's a week night again, and it's a couple of pork chops on the grill with SPG seasoning and some country ribs on markdown to make up the difference. Again with my trusty 240 Tanaka.

Depends what you want. As a cheap laser, the Kei is good but i would argue the damascus I got is fluff. If all you are about is the cut, then the SG2 without the frills might be an acceptable laser at that price point.

Gotta be the 210 Carter. It made my sphincter tighten up just thinking about running my fingers along the edge to check it. But I think a lot of that goes to the sharpener. Next sharpest would be the Devin ITK, which just scared me to check.