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I recently purchased several relatively inexpensive kitchen knives, all are SS, (Vanadium SS, Vg-10, and AUS8). They are 120mm and 150mm Pettys and gyutos and one is a 210mm Wa Gyuto VG-10. Any bevel angle suggestions for sharpening these 70/30 grind uneven bevel knives?

What style knife do you professionals prefer to use for breaking down a whole roasted turkey into pieces to make a serving platter?

Is this a silly question? How do you tell your knives apart. Some are very different, clearly brand labeled and distinguishable. When you have 10 Wa Gyutos 210mm's and 12 Black Western Style handled 210mm Gyutos they can often look very similar and they're often inscribed in Japanese. Does...

First thing, not to held against me is, I do not sharpen free hand. I am a Wicked Edge user. I tried to sharpen my JCK Fu-Rin-Za-Kan ZDP-189 Clad Wa Gyuto 210mm this past weekend. I attempted to a 14 degrees per side or 28 degrees inclusive bevel. This was the hardest stainless steel knife and...

My name is Marc. I came across this forum while shopping for kitchen knives. I am just a home cook who enjoys using a sharp knife. I just started buying Japanese Stainless Steel knives to learn what I like and dislike. There's a lot of them out there and it's a relatively inexpensive way to go...