Chefknivestogo Forums

I use an Atoma plate with all of my new stones. Most of them come pretty flat but not perfect across the stone. Just a quick go over with the flattening plate though is typically all that's needed. As for the outer layer or well water I can't speak to but I think my Cerax only takes 10-20 minutes an...

Are these the same formulation as superstones, traditional stones, or choseras? Or are they something else? Are they hard or soft? I have a couple of the Suehiro nagura (1k and 3k) along with the ones that come with the Chosera and Rika so I'm curious how these might compare to the ones I already ha...

Thanks. That makes sense since all the videos I found were using razors. I was just wondering if I was missing out on something. The concept of one main stone and a set of smaller ones was intriguing.

I recently learned about nagura progressions on natural stones and was wondering why it doesn't seem to be talked about as much as stone progressions. Also, I was wondering if such a thing was possible, or useful, using synthetic stones. It's my understanding that you need a hard finishing stone and...

I was gift shopping knives for a wedding I'm attending and stumbled on what appears to be a new Shun model? The 6.5" Master utility (DM0782). The profile looked like a nice home kitchen one so I decided to run to my local mall and grab one. I really had no need for it, but it seems like it's go...

Could the Imanishi combo stone be permasoaked?

Not a "new" knife but I don't think I ever took a picture of this one before. It's an Anryu Bunka but I didn't like the belly so I finally decided to alter it. I flattened the belly out and thinned it (my first attempt at thinning) and then put a new edge on it and now I love using it for ...

I'm a big fan of the Masakage Yuki and Koishi lines for the bunka. I also have the Anyru hammered santoku and nakiri and they're great so I'd have no problem recommending the bunka I'm sure. They sharpen very easily and amazing bang for buck I think as well. I think the Yuki is similarly good value ...

Radar53 wrote: ↑Sat Sep 12, 2020 9:20 pm Along with a number of other forum members, I permasoak both my Kohetsu 800 & 2k. Probably close to 4 years now with no problems at all. The K2k is one helluva stone IMO

Currently starting to permasoak my Kohetsu 800 as well now. Soaker trifecta.

I just got asked by a friend to sharpen a few of his work knives so I'm hoping he can give me some good feedback on how well I did. I used my typical (and current goto combo) of 800/3K Chosera and finished them on a 5K Rika. But my knives were due too and I decided to try and permasoak my Kohetsu 2K...

An OXO mini santoku. I've tried to get her to use some of mine but she loves that knife. She has let me sharpen it regularly now though. Every now and again she'll use our beater Kai wasabi nakiri too.

I have three of them. I originally bought the large and small ones but I'm not a huge fan of the small one. It's just too thin and has glued in pieces that I'm not a fan of since they've begun to gap with the moisture. So I ended up getting another large one for the thickness and cut it down to abou...

I think they look great.

A bit off topic so please move if necessary.

I figured there must be a few folks here that have one of these and I'm looking for where to find a quality one or which one to go for. I'm a big fan of cast iron but it seems many of these are copper. I'll be on electric heat however that factors in.

I doubt teaching them to strop is going to happen any time soon. My father in-law might be teachable but I think he'd be in the "don't want to damage it" category for a bit. But maybe two knives might help since they'd always have a second as he's learning. He always seems interested while...

I have, and I found out today that they do only use a wooden board, before they used a pretty glass one. I'm pretty sure the Zwilling is their go to though so it probably just needs be sharpened more often than I can get to it. They use the Tojiro as the backup but my mother-in-law prefers the small...

I bought my in-laws a couple knives for Christmas a couple years ago after getting hooked on this hobby and realizing their old knives were terrible. I got a Tojiro Santoku and a Zwilling 5.5" Pro Prep knife (for the beater) but I'm wondering if I should switch the Zwilling out with something e...

Drewski wrote: ↑Sun Jun 17, 2018 1:51 pm It's usually the last one I bought.

Pretty much that, but I have gone back to my 180mm Koishi gyuto lately and find myself reaching for it pretty often.

I've just used a bit of warmed up beeswax and filled the gap. Pretty easy to flush up once it hardens too.

Oh and it's OOS right now but the hammered Anryu would be great too I think. I have the Santoku and it's pretty nice. https://www.chefknivestogo.com/anbl2hagy18.html