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Inspired by Martell's spa treatments i gave my 210 Hiromoto a whack. Thinned on stones from 140 atoma and through most of a debado 180 (may be exaggerating a bit here, never the less i have not dished a stone as badly before.) Polished up to grit 600 by hand. In the process i learned, or...

I guess we have all been there. A moment unfocused, a bit tipsy after an afternoon drink or just a case of the plain old stupid. What is the dummest/worst way you cut or hurt yourself in the kitchen? I will start out with a pizza related accident. It has been a long time since I did anything...

Hello Hobbist knife enthusiast here. Started with a hiromoto 210 as gyuto many years ago. Extremely pleased. My dick is now reduced to frozen stuff and leeks. (No, you dirty bastard) Found out hiromoto was stopping and bought a 240 gyuto and a petty as well. Recently ordered a mazaki 240...