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Any body know of a good local professional sharpener in the San Diego area?

So I've been upgrading my cookware lately and I noticed that there's quite a few older tin lined Mauviel sauce pans out there. Are there any significant draw backs to the tin lined pots verses the newer stainless lined ones? Mahalo, Mikey

When asked, I've always been willing to give my opinion on the knives and stones I've owned, but I've always avoided writing an actual review. My reason for this is simple, I just don't believe that my level experience and expertise qualifies me to do so. I decided that I'd make an exception in...

240 DT ITK Gyuto in AEB-L. Love this knife but I need to fund new project. Since I have a new 210 on the way, this one's on the block. $470 including domestic shipping ($460+ actual shipping cost for international). Be well, Mikey

This is a brand new (never been nothing'd) Yoshikane 270 Tamamoku V2 yanagiba. Hoping to finance a new project so this gets to go. $300 including domestic shipping (international pays actual shipping cost). Be well, Mikey

Looking for a cheap CCK 1303 cleaver to refurbish for a friend. Looks not important as long as it has a good personality and a sense of humor. Mahalo, Mikey

I'm currently refurb'n a heavy (#2 size) Chinese cleaver for a friend. About what angle should I sharpen this little beasty at? Mahalo, Mikey

So I've decided to roast a duck for christmas this year, only problem is I've never cooked a duck before:scratchhead: Anybody care to share their favorite recipes, side dish suggestions, etc...? Mahalo, Mikey

The Bad... While showing my brother my Gesshin Kagekiyo k-tip gyuto the other night, I managed to drop it (important safety tip, show of your knives BEFORE opening the Jack). The Good... I kept it from hitting the tile floor The Ugly... Be well, Mikey

Any questions?

Just to make you Northerners feel better, I thought I'd let you know that we got our first snow of the year today. I can see it from my bedroom window. Depending on the wind, I might even have to close that window tonight:sad0: Be well, Mikey

Looking for some insight from anyone who has used both of these stones. I'm thinking about picking up one of them to use before a Kitayama (per Dave M's recommendation), and after a Gesshin 4000. Mahalo, Mikey

This is the Edge Pro Apex Shapton Glass Stone set from "The Great Satan". It's about a year old and in very good condition with a lot of life left in the stones. It is complete except for the little squeeze bottle and the towel (it was basically just a blue paper shop rag). It has the following...

So, the other day my dad decided that the appropriate knife for portioning out hot babyback ribs was my Asai AS nakiri with a hamaguri edge by Jon at JKI...sigh:sad0: Sho ga nai, Mikey

Be well, Mikey

I recently acquired some really nice fresh cut maple burl. What do I need to do to make sure the blocks dry properly? Do I need to seal them with wax? Thanks, Mikey

Anybody know a source for unfinished wood boxes that are long enough for large kitchen knives? Mahalo, Mikey

I've got a couple of knives in SLD and really like them. I was wondering if anybody could give a first hand comparison between SLD and R2/SG2. Be well, Mikey

This was my gateway knife. It's almost exactly 1yr old and has seen very little use in home kitchen (probably used it less then half a dozen times). Has some light sharpening scratches (see pic-dark spot on edge is just a reflection of my head). Asking $110 including domestic shipping and pp...

Knife is only about 6 months old and has seen light use in home kitchen. It is in very good condition with some light patina. Has custom handle of amboyna burl with Philippine ebony ferrule and end cap. I've included a link to the relevant EE web page if you want to see the full specs and comes...