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Hi all, I'm finally feeling ready to jump into straight razor honing but have a few questions. Mainly it's whether or not I should jump in and what kind of razor you'd recommend I acquire. I'm a professional knife sharpener and have some awareness of straight razor honing and sharpening --read...

Hi All, I just bought my 14th or so Atoma 140. I use them for grinding/thinning/reshaping edges and also for stone flattening. I sharpen professionally and go through them faster than I'd like. Are there any alternatives? I feel like Miles Aranyik once referenced a hexagonal diamond pad of...

😜 dug out the old garbage Shun1k/6k combo stone I started with back in the day to see how it was and found some orange spots on it that I'm guessing are rust that penetrated deeper into the stone? The real reason for this post though is the polish from the 6k side looks more like 1k, ***!? I...

From Left to Right in above photo: Watanabe Pro 210mm Deba LEFT-HANDED. $380 https://ibb.co/kXrp53d Yoshikane SKD hammered stainless 240mm gyuto. Best performing gyuto I own. $260 https://ibb.co/nAgzK7 https://ibb.co/mB2TCS Wakui Kasumi/Migaki 270mm gyuto. Comes with a custom balsa...

Here are all my jnats, I would like to sell down to one or two ideally. All sealed (except for the two synthetics on bottom). All prices shipped CONUS. Take $10 off per additional stone you purchase. 1) natsuya 213*67*76mm $235 2) tomo nagura from JNS 174*73*28mm mounted on cypress $60 3)...

Trying to get rid of all the jnats I've been hoarding. All sealed. All prices shipped, CONUS only please 1) Aoto 165*57*44mm $150 2) Aizu 145*45*28mm $55 3) natsuya 213x67x76mm $285 4) unknown suita (okudo) 204x77x33 1200g $375 5) Ohira suita 194*71*30mm $365 **(those are the longest...

White 2 core, stainless clad, Chestnut D handle. $175 shipped, CONUS ONLY. In great condition, lightly used over a couple years, never thinned but still crazy thin behind the edge. Crazy thin tip as well and a stunning performer. Did a few slight cosmetic adjustments: tried to polish out the...

Anyone have any videos or pics for sharpening a saya nomi? Mine's getting a little bit dull and I briefly touched up the edge on a jnat but it doesn't cut that much better, thinking it needs to thinned/ the bevel made a tiny bit more acute (what's ideal angle/thickness?). Also, it came with...

Moving sale. Lots of stuff I haven't been willing to part with but now I'm going to a much smaller home. Don't have time to polish these up pretty but am happy to touch up the edge free of charge (just ask) or polish/clean up for a small fee. Each additional knife is $12 off if you buy more than...

This might seem crazy to some, but I feel that aprons can really be distracting and even cause back & neck pain. I'm now working in a kitchen were I bring my own apron and I need to get one or two more. Thoughts on styles or tips for what makes them more comfortable? So far I only wear...

Finally time that I need to buy my own thermometer and I've only used the Thermapen brand but my friends who use them complain that they break at the needle/body joint in a years or less time of everyday use. One chef friend has gone through 4 in 3 years and it's broken that way (i.e. just...

So my lefty Deba arrived from Shinichi yesterday and I took it to work to put it through the paces filleting 10 sheepshead (400-1200g ea). I noticed on the very first time I tried to break a spine with the heel of the knife that I got a tiny chip. Trying to cut through the ribs created even more...

Doing some more katsuramuki and I realize I haven't tried many different edge finishers for my watanabe usuba. I've almost exclusively used a hideriyama and am wondering if there's something better? The hideriyama is roughly 9k with considerable bite for that level of finish. I could use a...

Anyone know if the wakui migaki is the same as the kasumi line? Appears to be

All I know is this knife is at least 6 yrs old, it's a friend's I'm fixing up, she was gifted it.

Hi y'all, Something I just don't get is how most people on the forums here seem to be buying jnats specifically for the polishing finish they leave on wide bevels--or at least that always seems a major factor in their judgement of the stone quality. However, in all my experience with jnats...

What are some good breakfasts you can make the night before and then take with you the next morning on your way out the door? Looking for some good options for a grab n' go breakfast...

Anyone used one of Watanabes standard line mioroshi debas? I was thinking of getting it just because I wouldn't mind a rougher F&F for less than half the price of his professional line, especially for a deba. Also interested in how people feel about using a mioroshi deba vs. a true (hon)...

any shops have these? I used to have a wakui 240 kasumi gyuto and loved the performance but hated the look so I sold it :/

So most of my jnats either don't dish or dish so minimally that an occassional super light lapping is fine. However my natsuya from JNS dishes rather quickly and I'm wondering if I can use another stone rather than my diamond plate to lap. The natsuya is quite soft, can I use a super hard asagi...