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I have a munetoshi gyuto and a Shinko Seilan Nakiri that needed to be sharpened because both had very small chips. So I did the whole set. 300-1k-6k-JNat then cork. I then inspected both knives under a magnifying lens and see these microchips. Very small and in different places. Both knives...

Has anyone used the Naniwa Micro-usb Luxe? My mom's a chef and she invited a Japanese chef to teach at her cooking school, and as a gift to her he gave her a sharpening stone and a yanagiba I believe. The stone is that brand, 1000 grit. Model M32A .

So I shared a few weeks ago the munetoshi I have with a bit of a rust. Ive removed it and now I am re-sharpening the knife. While I am at it the knife smells a lot like iron or some rustiness... Does that smell goes away? Or is there a reason why it smells so much? After I am done sharpening it...

So guys, I had to move from the US back to my home country, Dominican Republic. Humidity here is 70% or more any regular day, and I honestly forgot about it when we moved back...so I left my knives in my knife bag and when I opened the knife bag today I found rust on my 2 non-stainless steel...

Have anyone here used this product to flatten your stones? If you do, what grit of sandpaper would you use? SandDevil

Looking to buy a Nakiri for my new job in another country. Does any of you have a drawer queen you ain't using and would be willing to part with? I'd prefer Aogami Super but I'll consider other steels too.

Looking for a Nakiri AS by Kurosaki. I'd prefer a Kurouchi finish but would consider a SS one.

As a home cook, I am trying to keep my knives sharp enough for daily use. I have a santoku, pairing knife and a gyuto. The first 2 are Tojiros DP (VG-10) and the last is a #2. I've been able to keep all three sharp but not as sharp as they can be or as I would like. My desire would be to cut...

Sooooo, a friend of mine that loves woodworking saw my knife and said it needed a new handle and he wanted us to make one (cuz he loves challenges!). So he took me to a wood shop and we bought pink ivory and zircote (not sure if they are stabilized...but they are covered in wax), 220, 400 and...

So, after the recommendations I received from the forum in terms of stones, I was able to buy them and got some extra money for a nakiri. I'd like to find an AS Nakiri on the budget...it can be used or new. I found 2 but shipping won't be fast enough, since we are moving soon...and i was...

Hey guys, I just got this stone out of the recommendation of the forum. But there's a small line that I can see and feel on the surface. Is it a crack or a dent? Should I ask for a replacement? Or will it be fine? Album The specific photo is the last one...below the kanji, to the left, it is...

I'm fairly new to the sharpening world but thanks to Mucho Bocho I got to learn and practice with his Diamond set from JKI. I'd love to buy that set but it is outside of my budget (just recently had a daughter and the budget went nuts). I'm looking for two stones to sharpen and maintain my...

Hey guys, So I want to give it a try and let how to sharpen knives. I will be receiving my first Japanese knife (Munetoshi 210mm) while already having a Tojiro DP Santoku. I tried a year ago but gave up for different reasons. This time I'd love to have someone I can see and give me some...

This is a 3-pound Porterhouse done at 115F, then seared over charcoal.

NY Strip given by a friend to me. Put it on 115F for an hour or so. Seared on a SS skillet.

Didn't know where to post this but I'm looking for someone to sharpen a chef's knife around the Richmond VA area. I'd pay for it no problem.

Hey guys, I have 2 Tojiro DPs: a Santoku 7", and a pairing knife. They came sharp, but not razor sharp like you see on the videos...after 1 year an a half, they are still a bit sharp but they need sharpening for sure. Which stones would you recommend me? I got a low to medium budget right now.

A lady I know is selling me her Global G2 for $50. It is not chipped or damaged. Right now I got a Tojiro DP santoku, and an old generic gyuto. I was also thinking on buying a Tanaka, Munetoshi or Gesshin in the next few months. Would this Global be a good to have knife?

Got a Tojiro DP Santoku, and while I enjoy it I'd like a Gyutou. I've been eyeing a Tanaka, but I know you guys are experts in the field. I'd like a Damascus one since I'd like something eye-catching on my collection BUT I will give priority to sharp/quality over the damascus beauty. Style? -...

Hey guys, Abe here. I'm from the Dominican Republic, son of a chef who sadly got into cooking AFTER leaving my house...now I go back to learn many things and read on my own to at least catch up with my amazing mother. Love cooking, love knives and wanna learn more about them and sharpening them.