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I'm intersted in trying my hand at forcing an artistic patina. I have a CJA Honyaki with a beautifful hamon, and I find that a normally developed patina actually detracts from the hamon because it doesn't follow the hamon line. My thoughts are to trace the outline of the hamon with a with a...

Recently bought an end grain cutting board from Sur la Table in Vegas. Not quite sure what kind of wood it is, but it's a little darker (Acacia or Walnut maybe?). Anyways, any food left on the cutting board for more than a minute seems to take on the woody flavor of the board. And it's...

So I decided to take the plunge into investing into some fine Japanese knives after years of working with Henckels and Wusthofs. Have a Gesshin Ginga stainless and some Toyamas in Blue-2 that I absolutely love. What a step up! Just bought my first set of stones - 400 grit and a King 1000/6000...

I guess reading the instructions would help :) My bad. Greetings from Canada. Lots of great info on this site.