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This is mostly a razor question rather than a knife question, but here goes: I've been honing up a pile of straight razors, and decided not to use my usual mid grit stone on them (a blue synthetic aoto) for a couple reasons, so dug out my barely used Naniwa SuperStone 3000, the pink one...

Bought my second Japanese natural stone today from 330mate. The first one arrived today as well, an iyoto with "woodgrain" I didn't pay much for. Pics in a day or two, I've been putting the Master Gardener's membership directory together for the last week. The iyoto seems quite nice...

I was reading the ToolsfromJapan blog the other day and thought I might like to try an Arashiyama 1000 stone, not that I need one, but who knows, maybe I do (haha). These aren't very common on this side of the Pacific, so I looked on eBay and found not just the Arashiyama but a 100k Kitayama...

I was browsing the famous auctions site and found a san-mai VG-10 core knife marked "Kumi" for a very reasonable price. 300 mm gyuto that looks a very great deal like a Tojiro DP with a slightly shorter handle (although that may just be an illusion due to the length of the blade). If this is...

Finally made it over to St. Louis to visit my niece and nephew for my great niece's second birthday party, and found they had gotten a new knife set. I've been wanting to sharpen up all their decent knives (mostly 440C Chicago Cutlery) but for a variety of reasons just haven't managed. They...

I bought a cheap yanagiba on eBay, a Sekizo 240mm. Very cheap, I'm ashamed to mention the price. Less than a good lunch. Anyway, this is really just for fun, I don't need a yanagiba, but I thought it would be interesting to see how they sharpen and work, just in case. I wasn't expecting...

For those considering a Tojiro DP as a first Japanese knife. I got the Japanese knife bug this year, but had to put off buying one for a while since I also started replacing some ancient crappy cookware and sorta overspent (got used copper as well as Tramontina tri-ply) and had to wait for...

Bought this instead of the "green brick" from Naniwa because I was intrigued by the composition. I'll never own natural japanese stones, way too expensive, and I have a use for this grit range for kitchen knives. I shellaced all but the working face of the stone because I've read this stone...

I hope this isn't too far afield as a de-capping knife isn't really a kitchen knife, per se, but more or less fits the description. I've been looking for a while and all I can find is serrated "you never need to sharpen" (ha!) blades or a very few European hand-crafted knives with plain blades...

I've been getting back into woodworking and decided I might as well get my kitchen stuff in order as well (and probably get decent knives, too), and while doing some research I stumbled across the suggestion to try the King Deluxe 300 grit waterstone on a woodworking site. The only source I've...

I finally decided after many years of cursing dull knives to get busy and sharpen up and/or replace our motley collection of kitchen knives. I've been a woodworker for many years, and manage to keep those tools in decent condition, but recently decided to get serious about all my sharp tools...