Hello all from Hawai'i. I'm here because I buy a lot of cookware for my niece and am always looking for advice from experienced hands regarding more tools/cookware/knives, etc. to support this tasty passion of hers. The latest question I'm seeking assistance with is regarding: 1. cutting glove ^ I don't know what this officially called but I know it is something that cooks wear to protect their hands when working with extremely sharp tools such as kitchen knives, Microplanes, etc. What's the best brand/model to purchase for her? 2. flattening stone My niece has a Suehiro 1200 grit whetstone and I just bought her the Arashiyama 6000 stone. Unless I'm mistaken, I don't think she needs a Nagura but I do think she needs a flattening stone so is there a best flattening stone to get her? Thank you.