Search results

There's already a show your work thread, but there's not a "found awesome sharpening and polishing vids" yet! I don't know about you, but I find these incredibly relaxing. Here's one to start us out: This is from Tanaka toishi, and the sound is just incredible.

I have read thousands of posts now, and it has made me realize I should ask for help from the experts (you all). I have a mix of Shapton pros and glasses: 500, 1k, 2k, 5k, 8k. And an Atoma 140 to flatten them. I’m pretty good at sharpening and get good results, but the experience is sometimes...

Following Jon's process for sharpening my 300mm g3 yanagiba, I'm able to get a great edge, but both the upper and lower sections of the bevel end up looking quite scuffed. This is less a problem with my blue2 deba for some reason, perhaps because it's soft iron clad. Anyway, I'm using a 5k...

Looking for recommendations for a deba to fabricate fish. Thinking 165-180, right handed. Definitely carbon. Budget is up to $350ish, I think. I'll use it at home once a week. Here in southern New England, the whole fish we see here are: fluke (similar to flounder but backwards), branzino...

LOCATION USA, RI KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto for now. I may also pick up an inexpensive honosuki/garasuki for deboning. Are you right or left handed? Right Are you...

Hey y'all, I've been lurking a while and decided to finally create an account. I'm looking for a knife in the $500 range that can chop thru quahogs and calamari, scrape my glass cutting board sideways, and be run thru the dishwasher. oh and it shouldn't be too sharp so i won't cut myself? All...