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Hello! I was initially thinking about a Shun for my first Japanese knife, but they seem to get some mixed reviews. There seems to be soo many to choose from I do not know where to start. I would like an authentic, hand-made knife if it can be found in the $150 or so price range. What do you...

New guy question…. I like the idea of using a wall mount to store knives and save some counter space. My concern for my home is safety. Is a wall mount a safe option for the average homeowner/cook? I realize safety is relative to the individual and their actions, but I would hate to increase...

Hello! I have mentioned seeing this in another thread, but want to get some specific advice. I have noticed some faint gouge marks in my Chocera stones from dragging the tip. Hardly noticeable once the stone is dry. I have been lightening up on the pressure a bit to see if that will help. Any...

I think I am going to give a tote and a sink bridge a try. Any thing to think about before going this route? Thank you!

In a past life of running a business dealing with machining metal and precise measurements, I am having a bit of trouble getting over the obsession of needing to know the precise angle of the edge and whether or not it should be 16-degrees, 20-degrees, etc. I am getting OK sharpening free-hand...

Hello! I have a couple Naniwa Chosera stones and when using the 400-grit stone, I seem to be able to keep a more consistent angle. However, when switching to the 1000-grit stone, I am noticing some faceting on the edge like the angle is frequently shifting. I need practice and experience for...

I have several years of using various methods of sharpening woodworking tools and knives, but this is my first plunge into free-hand sharpening with waterstones. I am mainly interested in knife sharpening, especially kitchen knives. Thank you!