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I'm not saying he's not a good blacksmith probably makes a nice blade but working 2 years in Japan is his biggest credit he's not a recognised master he's using a far cheaper inferior steel and is charging more money for it. Regardless of anything else fujiwara uses the most Aogami core in the...

My favourite ku look is the Anryu AS Gyutos those things look fancy 🥵 I'm thinking if it's stainless and as I can shine that ***** like a diamond then beat the crap out of it. A lot of the cooking I do these days if front and centre in front of people and private chef work so I'm looking for a...

Damn you can put porn on this site 😮😮 I like it but I was told it was one that wears away over time and I had thoughts as to if it would add drag to cuts? The ones I've had with ku before... Non TF after lightly sanding the ku off with 1000 then 5000 grit sandpaper cut better through food.. Also...

Makes me think Ill get to checking the heights of my blades now.. 49mm on the 240 and 45mm on the santoku.. I think perfect for me would be something around a 47 on 210 but with a large flat spot at the back for push slicing... And cutting matchsticks without rocking anywhere.... Like a 210...

Yeah it's a gyuto I'd be looking at I think I'll go the TF custom route and rehandle it and save the cash over the Ikeda blue 1 in it wouldn't ever perform like the TF blue super anyway.. Unless I win the lottery and buy a Shoichi 😂😂

Lazer or workhorse is fine for me but heel height is something important... This stupid site that sells them doesn't put the height.. I'm guessing this is why 😅

Yeah that's my opinion too but the misses seems to think 300+ for a single knife is too much 😮😬 😂😂 that's why when she asks 100 quid init 🤣

Hi so I've narrowed my options down between 2 knives ones made by Ikeda and comes in more expensive it's made of blue #1 with a Damascus finish and ebony handle and the other option is a fujiwara denka full custom direct from Japan with a maboroshi finish instead of ku and a custom handle the...

That's exactly the stone and yep you're on the money the knife wont go through a tomato if I go real well on it but if I cut though carrots and that then it'll go through the tomato definitely a balance and yep I've got the nagura with it.. Never thought to make the slurry I was always told it...

Sharpened both my main blades up doing what you said Ian and got both done in about 25 minutes 😁 the tips never been better even when new made me notice there was a bit of a bulge that needed ground down a bit... Both now going through a carrot at just knife weight and a push forward 😁 did...

Can't beat a bit of Elvis 🙃🙃

See that's what I'm here for I never got told anything about the burr off my master I knew it was there but never got told to feel for it he always just said repetition keeping it equal and tbh he goes 100-80-60-40-20-10 on his own crazy bastard push cuts silk 😂😂 I have a nice range I like to...

I'm not sure why it's not playing but my knife dull push cuts magazine paper I never let it dull down to the point it needs restoration... Uploaded it on YouTube.. This to me is dulled and its what I would normally spend half an hour to 45 minutes bringing back up to scratch.

This is what I call a knife that needs to be sharpened I don't know what tc is doing with his blade perhaps using them as an axe but I take care of mine and haven't needed a lower grit this knife hasn't been sharpened in 5 weeks it's used daily and only stopped 10 times each side daily on...

The wustoff I'm not sure where its made but it's blue on the 3k and white on the 8k seems quite gritty on 8k though in use.. I haven't needed a lower grit stone in the 6-7 years I've been sharpening but I don't beat the knives or chip them and they're still printer paper sharp when I resharpen...

I do get a good edge but I definitely find the very tip is usually the least sharp part... Still cuts paper and the likes but not as sharp as the middle and heel... Partially why I'm joining the santoku gang with the TF Denka 180... Ordering direct from TF so I'm thinking I'll get a good one...

Well I kinda just strop backwards on the Welsh slate and once just that doesn't give me the feel I want (through a potato straight down with no pressure) I just pull the stones out get the 3k/8k soaking and sit at it... Way I was taught by my Japanese master... 40 each side then 20, 10, 5...

About 10-15 Elvis Presley songs the first time 😂😂 now I just spend a few minutes per side each time I sharpen running it up and down the stone to very slowly keep it there... The takeo murata came with thick and thin spots like a rollarcoater on the finger it was 😂

I am looking into possibly a 400? I've been lucky enough in that I've never needed lower in all my years I keep my knives fairly sharp and polished however I do tend to spend about 30-40 minutes per blade when I'm sharpening... I would like to get into some rebeveling on my blue #1 it's always...

I use the 3000/8000 on my 66hrc sg2 miyabi birchwood okay but I will be honest in that I sit get music on and go to work for a good while when I sharpen my knives which could change my results and opinions on things other than that my 63hrc blue #1 I thinned on the "3000" side of the wustof...