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Not sure why I'm having such bad luck w/ stones cracking...........first the synthetic aoto, now this. Perhaps this stone hasn't been babied as much, it gets left at work. It's stored on a half sheet tray lined w/ a towel, along w/ my dmt xxc and leather strop. I use it about twice a week at...

So it finally happened, my synthetic aoto cracked, as it has happened to many of you. I've soaked/dried it properly, although my roommate uses my stones also so I can't account for his habits. He was the last to use it, but alas, what's done is done. I really did like the slurry, soft, muddy...

How often do you sharpen your knives? I know this is a very subjective question, highly dependent on the tasks at hand. I work meat so I tend to have to slice a lot of raw fish, and cooked meats w/ plenty of crusts (grill/plancha). We have sani-tuff boards at work so that saves on my gyuto...

I work in a kitchen where we can wear anything, as it's a pretty hip place. My coworkers all wear jeans, some super hipster snug. In the dead of summer, it's way too hot to wear jeans when it gets to 40C in a kitchen. What suggestions do you all have? What do you guys wear at work. I prefer...

I know some of you guys use these as naguras. I'm interested in getting some, just wondering what I need realistically. Thinking of just picking up an extra fine one, do I need more than that? I feel the harder stones in my lineup could benefit from slurry generation before a knife hits it...