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Just my personal experience, but I started with a King 1000 and sharpened everything in my kitchen with it for a while (similar stuff at the time, german steel and VG10). The things got sharper and I got better (I think... maybe). I've learned that I enjoy the process of sharpening, and I...

Awesome. Thanks for sharing.

Ryan, was that some magnacut on your IG? If so, what's the plan?

I hiked the Pennsylvania portion of the AT once upon a time, and had the bone bruise to prove it. Nice seeing those rocks put to work grinding something other than my boots! Along similar lines, Mortise and Tenon magazine did a video where they went to an old quarry site and found some stones...

By the way, Google thought the top characters of #4 said "green," does that make any sense?

This one is now waiting for a houseguest to show any interest at all in knives. I think I improved the heel from when I got it, and it may serve as a gateway knife for someone.

Thanks! That's very helpful. (I've spent more time trying to decipher these than I'd like to admit. The crash course in how written Japanese works had been cool/humbling, but I didn't figure much out).

I've been rehabbing some planes and saws using evaporust. I'm not sure if other methods are better, but it works.

Nicely done, did you use the related steel cups for the magnets or epoxy, etc?

Marshmallows and croissants - the homemade versions aren't better enough to offset either the time involved or being reminded of what goes in them (well, my homemade versions at any rate).

Good looking work! Ordered a 190mm petty this morning, looking forward to it.

I got some damaged knives to practice sharpening, reprofiling, etc. It's been a lot of fun, but I'd like to know what steel I'm working with, just for reference. If anyone can help, I'd appreciate it. #1 #2 #3 #4

From Matfer's site, the rim is 5/8". So the volume of the one you linked would be 3.8 liters (about a gallon).

Looks like Matfer Bourgeat’s Blue Steel Baking Sheet might fit the bill?

Ha, you've actually already enabled me by making a convincing case for using a pocket stone for everyday maintenance.

Nothing fancy. Prior to starting down this rabbit hole, I had a set of Wusthof classics (8" chef, paring, and slicer) that my Dad had gotten me when I went with him to the restaurant supply store circa 2000 or so (his second career was as a restaurateur). After years of sharpening/abuse with the...

Just a home cook trying to figure out how to better sharpen and care for knives. Used to think I was doing things right with an accusharp, then a chef's choice trizor, and then I read an article about stones a year or so ago, and suddenly I have half a dozen of them, and I've started collecting...