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Not sure, it's pretty subjective. I've had a jitto stone that was a little too hard for a kasumi finish but worked pretty well for stainless damascus. It really just depends, for better or worse natural stones aren't a cut and dry type of science.

Be aware there is a fair amount of variation between stones. I would suggest you try a couple different types, both ha and ji, and you find out what works best for the different steel you're using it on.

Though there are those who swear by the "seasoned approach". This involves gently scraping the larger bits off and leaving the rest, maybe a gentle wipe with a towel. Was never into this. Definitely an old school, greasy spoon type of thing.

Those pumice stones work pretty good. I like the thin mesh pads followed by the black grill scrubbies. They almost look like a green dish scrubbie just a little tougher, more heavy duty. Scrape it down with a bench knife and then give it a good wipe down with some oil.

If you are able to get your sheets thin enough you could use them as almost a kind of spring roll wrapper. Also, simply roasted with sweet potato, parsnip, maybe celeriac.

What the hell is going on with the health inspector? It seems he/she should have caught a wiff of what is going on there (no pun intended). Also, it seems like people generally don't know how to mop at all. It seems self explanatory, but it does involve a bit of technique and attention to...

hey op...these gentlemen don't seem dismayed!!

Thanks, hope I never have to gain personal, first hand knowledge of this

I'm curious...when you guys mention "hole" what exactly does that look like. My mind just keeps envisioning chip but this seems much larger...and rounder.

It really is a miracle that I have all (well most) of my finger tips and all of my fingers for that matter. Tried to save the serious debauchery for after my shifts...thank you all for the welcome

I should have said," a lot of time and some disposable income." But, a lot more than I had when I was getting high all the time.

Just wanted to finally do this. Been snooping around here for some time, finally registered a little while ago and here I am with my first post. Kind of a long time listener, first time caller situation. I'm a professional chef, run a little kitchen up in Mass. Have been into knives since as...