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  1. 1

    Shapton ceramic vs glass stones?

    I was recommended to get a 3000 grit whetstone to touch up my sg-2 and vg-10 knives. However Shapton only makes 3000 grit on their glass stones and not the ceramic/pro line. They do have their ceramic stones in the 5000 grit. should i just go with that one? Another option is a King stone at 4000...
  2. 1

    best length nakiri for tap-chopping?

    So i want a nakiri and plan on doing tap-chopping technique with it (fast chopping up and down). what would be the best length for this? Seems like my options are typically either 5.5 inch or 6.5 inch. sometimes longer. I have read from people that 5.5 inch is way too small and they prefer...
  3. 1

    Recommend me a Nakiri knife

    Looking for a nakiri. I'm not sure what steel i want but I am open to hearing your suggestions for what steel is good for nakiris for chopping veggies and fruits. The only thing I do know is that i strongly prefer western/yo style handles with wood. Im going to link some nakiris here that ive...
  4. 1

    what grit whetstone for polishing?

    i have two SG2/R2 knives and I was told to get a polishing whetstone for touch ups and well. polishing. I currently only have a 1k grit shapton stone. what else should i get?
  5. 1

    Hasegawa VS hinoki cutting boards

    Trying to decide between the soft rubber hasegawa boards, or a hinoki board. I know the hasegawa has great reviews of preserving the edge of your knife really well but what about Hinoki boards? was also recommended to me.
  6. 1

    Which fillet knife should I buy? 3 options

    hello, looking to pick up a flexible fillet knife for fish and narrowed it down to these 3. 1.) Burgvogel (messermeister) oliva elite flexible fillet knife, 18cm. Pros: made in Solingen, beautiful handle. Steel: X50CrMoV15 2.) Shun Classic 7 inch flexible fillet knife. Steel: AUS8A 3.)...
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