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1.2519 mono steel after cutting one carrot

Atoma 400 diamond plate to start. You can grind out chips and also use it to flatten other stones as they wear, which is quite important. So that’s two birds with one stone:) I’m a big fan of the shapton pros, 1500 would be where I would go after the atoma, and you can use it to set bevels on...

Thanks! This was my first experiment with mammoth tooth.

I would like to add to this! 52100 @ 63 rockwell

To elaborate more, I’m also a chef knife collector, with a carter, a HSC3, a Hazenberg, a Jody Hale and a few of my own that didn’t make it. I’m fascinated with Japanese cutlery. Although I don’t actually own any. I’m also on the fence about Japanese and w series steels...

I’m with the OP! Gyuto and pairing is what I reach for most as a home chef.

DFDE5D9A-6CE3-486A-8C56-265F8344C24F by Josh Hiett posted Aug 28, 2019 at 2:24 PM

An example of a gyuto I made about a year ago. 52100 @RC62 with African Blackwood and mammoth tooth

Hey thanks, as soon as I figure out how to do that

Thanks:)

I’m Josh, I love cooking, I got into it about 20 years ago as a ten year old after seeing the OG iron chefs. I’m also a chef knife maker:) mostly forged 52100.