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Has anyone who uses the mizuyama also used the gesshin 1k? How do they compare?

What do you use? How often do you do it?

What did you choose? Why? Do you wish it had been something else? I am curious about getting into them, but unsure of how to start, so I'm interested in knowing how others started.

I am currently using a shapton pro 1k and 5k. I really like the 1k. The 5k is fine but I'm not married to it. Looking for something prob between the two for progression or toothier finishes. Really curious about the JNS aota synthetics (either the red or blue) but I'd love to know what other...

bought this knife around Christmas. It's a good blade, but I don't use it much. It may just not be for me or I may just not love smaller knives. Ideally would like to trade for a 195-210 petty/suji but could be convinced to try another bunka too. $200-250 trade value

Looking to buy my sous a gyuto. In the past 6 months he's bought his own stone and has been religiously sharpening all of the house knives and taking good care of them, so I'd like to reward him. If anyone has a lower cost (sub $100) 240mm gyuto, ideally wa handled, I'm interested. Ideally not...

Currently I have a shapton pro 1000 and 6000. If I were to add another stone (prob a chosera just for variety, do you think going below 1k, or between, like 3k would be more valuable to my progression?

Not so much cookbooks, but stories. I've read a lot of histories of French gastronomy, profiles on western chefs, etc...are there any Japanese (or Chinese) equivalents translated into English? (And preferably audiobook)

After wearing through a pair of sanita clogs in like 5 months, I bought a other pair and added a pair of Vans as backup/paperwork day shoes. Anyone have any other favorites? I've tried so many and end up hating them all...

For those that are good at polishing knives, how did you learn? Just by going at it? I feel plenty comfortable sharpening, but have yet to want to try to polish cladding.

Chef from South Shore of Massachusetts here. Cooking mexican-ish food with a lot of japanese influence. Love knifes and starting to get my line cooks interested as well. Never found my way here before but will be spending time here now! Thanks.