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Wow! Dave, I still have and use a little of your blue spray on my leather strop. I also still have one of your felt blocks. Lasts a long time. I'm gonna need one of each. By the way, they both work well. Mitch

Thanks for the tip, Dave! (and MarTel) I have the Takeda Banno Bunka and the Hiro AS and found that the higher end stones were not really doing a great job, as I started with the 6000 I got from you. Now I see I can and will go to lower grit.....500 Bester, then follow with 1200...

Yeah, you right!!! However, the second best is at Ernie's Bakery in Springfield, La.

I guess I must be one of the lucky ones who got a Hiromoto WA AS knife from Korin. It's a 270 Suji and I've only used it a handful of times cutting roasts. I don't believe I've ever sharpened it. My records say I bought it in January of 2010 for $187 shipped. It is a beauty and super...

First, I admit, I have obsessions! I was lurking around Voldemart's forum and heard magic names bandied about: Takeda, Hiromoto, Hattori, Tadatuna, Yoshigane. Then all of the types: Gyuto, Nakiri, Suji, petty. And, of course, I HAD to have one of each. So in the space of about 6...

I've found that the one variable on great coffee is the Roaster! In Baton Rouge, at the foot of Louisiana State University, is a coffee shop called Highland Coffee. They roast their own beans. Now they are online and an order from them will get me fresh roasted coffee (dated) in 2...

These days I find that sharpening my little trove of kitchen knives is more a matter of meditation, which brings a sort of peace. I click on a Chris Botti album on my Ipod, set up my stones on the patio deck in the swamp, and begin my "knife mantra," a kind of a "swish...swish." I think...

Took me awhile to find this place! Man, glad to see you Dave! Will need some more sharpening supplies soon. Down here in the Swamp, we opened the Morganza Spillway today! (One Bay....out of 125) Soon we'll be up to our necks in crawfish! Been gone awhile. I'm finishing up my 38 years...