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+1 Tojiro Honesuki. Use mine all the the time at work. It even comes in handy as a stainless small line knife.

Ultimate Edge Knife Bag. Burly. Keeps my 300mm Konosuke Suji just fine...Though it's a slight push with the saya.

Mandolin.

Was just given a brand new King 6000 from my grandfather, and was wondering if anybody out there is familiar with its performance. Can't find much in the way of reviews. It was given to him with intention of sharpening chisels, but he never used it (along with a King 800 and a 1200, both of...

Hey folks, curious what you enjoy as a your favorite second stone for a gyuto in a professional environment. I know most folks go somewhere between 3k-6k, but I'd like to know if you think some of the higher (5k/6k) over polish so the edge doesn't hold up. Let me know your thoughts. T

Well, I won't exactly go out of my way to let my girlfriend see this post. But I'm still chalking it up in the 'plus' column.

Hey folks. My lady and I are moving out to Chicago in mid-February. We are two twenty-something Californians who have spent the last few years living in Truckee (Lake Tahoe), where we've spent most of our time enjoying gravity-fed outdoor activities and mountain town lifestyle in general. I'm...

Hey folks, going to post a longer thread in the off-topic room, but I'll shoot out a line here too. I'm moving to Chicago with the lady, will be looking for a line job. I'll be arriving mid-February. Any specific information, like job openings, would be nice, but I'm more curious about your...

I mean this in no way to be insulting, but I think home cooks might have more time on their hands in regards to their knives... It's a labor of love, a pleasure that you really enjoy getting down to, and therefore take the extra time. Sometimes, when you're slammed in the busy season, and your...

Got this as a gift for a family member, used it, really enjoyed it. As soon as funds are ample I need to make a similar line-oriented purchase and have this high on my list. Was also considering a 210 petty, but would like something that can be rocked if blasting herbs a-la-minute.

Thanks Chuckles! Stoked to check out at least Piazza Duomo....planning on doing at least one solid splurge. If all else fails, I'll party at the Olive Garden Academy. T

Hey KKF folks! My girlfriend and I are touring around Europe at present. We rented a van through some family in Poland, and are cruising around following any whim we choose. Mostly we're guerilla camping, cooking our own food on a coleman stove, trying to do things on the cheap. However...

I have a DMT XX Coarse plate that I generally use to flatten/fix stones, but I feel like it's much too coarse for finer grits. I've used it before on softer stones (like Naniwa superstones) but it scratched up the surface a ton. I understand that's sort of the point, but I can't help but assume...

Something I think helps (since I've had a few stones crack on me as well, including a Chosera 3k) is actually storing the stone on its side. In a kitchen that might be tough to prevent it form falling over, but the ones I keep at home I store like that. I just feel a little moisture form the...

Hello good people of KKF! I was wondering if anybody could offer some pointers on the thinning process. I have a Konosuke Fuji in white #2 which I've had trouble getting really sharp for the longest time. I decided to try and thin a bit behind the edge and the cutting performance improved...

Is it a knife you'd recommend? I was looking into it to replace a Kono Suji....I like the dimpled surface for food release, much nicer than the stiction you get from a laser suji. Does the finish stain proteins ever? Since I would use it for work staining would be unacceptable. T

My line/beater knives are a Shun 8" and my Tojiro Honesuki. The Shun mostly because it was the first "real" knife I ever owned, and since graduating a bit (that is, gaining a particularly expensive knife habit), I don't really like having my carbon knives on the line. I know some people don't...

Thanks guys. ThEoRy, I think you've actually passed this video on to me before, thanks for the reminder since I know it's got a lot of good stuff in it. I generally think I'm pretty good about removing the wire edge/deburring completely. I strop on felt loaded with diamond between grits and draw...

Hey folks, This is probably an elementary question, but hey, I'm an elementary sharpener-guy. I got my first 'real' polishing stone, a Naniwa 5000x superstone. Whenever I use it I only seem to make my edges DULLER. I know that the more stones one uses in their progression, the more potential...

I'm looking into a Bunka as my next knife buy. I like the idea of a small knife that can still take care of business during prep, but mostly have something more compact for the line. It seems like not too many makers make them, but I've found some from Konosuke, Takeda, and Masakage. I already...