Chefknivestogo Forums

Specifically, I have Shapton 500 and 2000 glass stones and an Atoma diamond plate (80?). These plus loaded strops make sharpening D2 easy. Would these be sufficient for magnacut or M390?

I’m thinking about upgrading my EDC knife to something with a modern powdered steel. Something like 3v, M390, magnacut, etc. It seems these have great edge retention, but are also “hard to sharpen”. I use Shapton glass for my kitchen knives (white, blue 2) and am comfortable with them. My EDC knives...

Thanks everyone! I got an inexpensive canvas bag designed for tip up carry and it works well.

I’m increasingly cooking at family events and have been toting a few knives in their sayas. I’d like to get a knife roll to keep them from rattling around in my duffle. Are the slots in a knife roll large enough to accommodate a knife in a saya? Specifically, a 240mm gyuto, 165mm nakiri, and a 105mm...

Bastard file it is!

I’m comfortable sharpening knives and now find myself with a new hatchet and boys axe. The hatchet has a respectable enough edge and splits and chops ok. The boys axe is unused but has a pretty non existent edge. I watched some axe sharpening videos and most of them start with a file and then go to ...

A while back I bought a SG 500 and 2k as my splash and go stone foundation based on recommendations from here. Love them. A lot. A lot! I’ve been using them for pocket and hunting knives as well as a base for my kitchen knives (W2 and B2) before an 8k and strops. I’d like to add a higher grit SG sto...

Interesting discussion. Perhaps I’ll add a SG500 and maybe Chosera 2k instead of replacing the 1k.

Different progression? Like 500 -> 2000? The Shapton glass 500 is in stock, as is the Chosera 2000.

I have been sharpening for the last 5(?) years on a Cerax 1000. Depending on the knife I might start on a Cerax 320 and after the 1k progress on to a Rika 5k and then a Kitayama 8k. Strops to follow. The Cerax 1k is nearing the end of its life and the 320 has a year or so left. I sharpen friend’s lo...

Thanks for all the suggestions! My BIL tends not to venture very far from home, but his wife’s parents live in Torrance, so that might be a good option.

My brother in law is the new owner of a Kanehide PS60 Santoku. It has been fun watching him and his family react to a truly sharp knife. He doesn’t know how to sharpen and isn’t going to learn. I can sharpen his knives, and I don’t live close enough to do it. I’m thinking of sending him a leather st...

I’ve read that the grind of a Takeda can make it difficult to sharpen well. My sharpening skills are fair and I can put a reasonable edge on my W2 and B2 knives and maintain it. But the grinds on these knives (Masakage, Matsubara, Yahiko) are fairly standard. Any thoughts on the difficulty in sharpe...

I use a 150mm Yuki petty to fabricate chickens. If I had a home ski I would use it, but I have limited space to work and can’t really have a single purpose knife.

We eat a lot of vegetables and my nakiri sees a lot of use on smaller items. We have a small kitchen and the smaller knife excels in this setting. I like to chop and push cut, so the geometry works for me. Despite not having a tip, you can also draw-slice with it. A larger knife it still needed for ...

It turned out great! The fermentation brings something out of the nettles that you don't get with standard use. A sort of umami-lemon combination. This version had a smokiness that previous ferments didn't. The kraut went fast and both girls are looking forward to fermented cukes later in the summer.

I agree that work space is a big driver of choice, but it is one of several as others have noted. I have a small kitchen and use a 240mm a lot. But I also use a 165mm santoku or nakiri just as much. I can mince onions with the 240, but it is a lot easier with one of the shorter knives. I can supreme...

I have not used the R2, but I have used the chromax. I like it a lot although I find it a tad short in height for it it me the daily driver. It is a good looking knife with an above average western style handle. It was really chippy initially, but they were very easy to remove and after the first fe...

I have the Sanjo Santoku. It is my only iron clad knife, with the rest being stainless cladding over carbon. The santoku started to patina quickly. I really like the kurouchi finish and it blends nicely in to the blade road. There is a nice cladding line as well. It has been my go to knife for the l...

Yahiko Sanjo 165mm Santoku. Great knife, fantastic aesthetics, interesting and effective grind, stiff, confidence inspiring. It is amazing to me how effective the deep grind is and how precise the knife is, despite being very thick coming out of the spine. I really like the finish, which is Rough to...