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Thanks everyone! @Michi, that is the type of hood I meant by "downdraft."

I believe I have a 270, if you're interested.

We're remodeling our kitchen and were toying with the idea of doing the cooking on an island but nixed it when we decided we didn't want a big hood hanging down from the ceiling. Then our contractor suggested we use a downdraft hood. Frankly, I can't imagine it would work well but... Does anyone...

I stand corrected on the line. Thanks @Xenif. Maybe it's a 210 gyuto although that seems kinda thick to me.

No prob! Oh, that's thick. Measure the spine of the blade where it's thickest over the heel, half way to the tip and then maybe an inch from the tip.

Masamoto. How thick is it? Probably 180 mm santoku... VG stainless

Wow. I'd be all over this except I already have one. 280 isn't too big! Trust me, you get used to it. And a grilled cheese?! That just ain't right! :eek:

I've thought about you and your family regularly. I'm sorry I failed to take the time to check-in until now. Glad they you all appear to be doing well and your work continues to impress! I'm pleased to report that I've been using the heck out of a semi-stainless san mai gyuto you made. It isn't...

@JBroida do you remember the 500 grit diamond plate I picked up from you shortly before y'all moved to Beverly Hills? Can you offer a comparison of their relative cutting and wear rates? Thanks!

Sweet! Love that kurouchi look.

Hmm... Maybe I need one of these, too... Or two so I can use one to flatten the other, lol...

Thanks! I've enjoyed poking around. Missed lots of cool stuff. Sorta glad I did, lol...

No one else understands me. :p Where are all the emojis around here, btw?

Congratulations on your new DT! I love mine and I would've loved to have this one, as well. :cool:

I don't think it's worth the time and effort to "fix" that knife. Most of the money you pay is for those first few mm worth of use. Whoever fixes it would have to regrind that thing all the way to a suji and thin it a ton. It still has a lot of good edge along its length though. Perhaps you can...

What a find! That's so cool. Brings back a lotta memories!

I have been away too long. I need that.

I had no idea biscuit cutters would be such technically demanding cooking implements.

I'm also in the two stone camp. Ninety percent of the time, I use a 500-1k to establish my edge and then a 4-6k to finish. I find this gives he best balance of cutting performance and edge retention.

Hmm. I don't remember seeing those pics before. I guess the memory is getting worse... I'll have to try that (again?). :)