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...is a wet birch toothpick, to gently take off all debris. Only used it so far with simple soft carbons and Blue Belgian. Start by more or less following your sharpening angles.

There was a recent discussion here about the need or function of tips in general. Which reminds me that some sharpeners and makers somewhat round the tip — and the heel — probably with users' supposed safety in mind. I prefer the tip to be as sharp as possible, and verify by loupe whether spine...

Enjoy Independence Day!

Bought a Buck 110, out of curiosity about the steel, 420HC, and was pleasantly surprised by the level of F&F. Bought a second one for a friend. Very nicely polished brass, smooth locking mechanism. Ebony with brass is a beauty. I'm never satisfied with a factory edge, and hardly care, but this...

Given an edge without a microbevel, I can as a home user postpone full sharpening for a huge amount of time by frequently touching-up. A few edge leading strokes and deburring on Blue Belgian, done. With an edge with a single-sided microbevel, though, things get more complicated. I have to hit...

From July 1st, VAT will be applicable on all stuff from abroad, even when worth less than €22/US$23. Until now, goods of a value below €22 could enter the EU without being charged. Reminder: the VAT-tariff will depend on the nature of the goods and the country of destination. For most goods and...

Strangely, the stone isn't that well known in Europe as among the American users here, although the maker is part of the French Saint Gobain group. Question: it is being called an oil stone, but how do you use it? Which kind of oil? Is it possible to be used with water instead?

22cm carbon slicer by Böker, Solingen, Germany, €44 all-in. Prume handle, brass rivets. Some confusion about its hardness: Böker's site mentions 55-58Rc for C75 in general; package says 60Rc. I measured 210mm along the edge, highest width 31.5mm @12mm from the choil, 122.60g. Balance point...

Just got the NP2k while I still have the Chosera. A few very first impressions. Have often described the Chosera 2k as quite aggressive. Very fast. Feeling very different from the silky NP3k. Well, the NP2k is closer to the NP3k as far as the feeling is concerned. Not sure if the grit has...

A time ago, I got this knife with the original box who remained undamaged. Simple and smart.

A simple trick to make sure you don't touch the edge.

Watery, bit of sweetness, slightly sour, very light bitterness. Anyone familiar with it? Unknown in Europe AFAIK. Some seeds.

We had numerous discussions about edge leading and edge trailing strokes. More or less pressure on one of them, the benefits of edge leading when deburring. What I don't understand: all things being equal — angle, pressure, speed — what makes the edge trailing cause so easily a fat burr?

Just willing to try a cleaver for general tasks at home, I've a Suien on its way. It's a monosteel, but on photos I see a fake lamination line as with San mai — but there, at least, it is real. How do you deal with that? My idea would be to get rid of it at the first sharpening. Your opinions...

By far the fastest way I've found so far

Very worrying reports from the South West. https://www.bbc.com/news/world-asia-44749847 Hope our friends and their relatives are OK.

Have a good Independence Day!

Hope our Japanese friends and their relatives are fine.

Got a small swedish axe. Very impressed by the Hickory wood, and the carbon head. Now about the sharpening: seems almost as asymmetric as a Misono yo-deba. Left face much flatter, convexing only at the end of it; right face convexed up to the very edge; edge off-centered to the left. Does this...

http://www.japanesechef.com.au/ohishi-aogami.html Workhorse with nice convex grind and great food release. Exceptional edge retention. Mine has been used at home for a few months. Only sharpened twice. Eased choil and spine. EU price €180 including insured shipping with Track&Trace and...