Chefknivestogo Forums

Last night’s pizza

What's inside? They look good.

Nice spring meal.

We had two, so this is a new one. Kosuke inspects them carefully, which is not typical.

Thank you!

Thanks, I fixed it.

What’s your routine when sharpening? It’s possible the edge angle has thickened over time, and you’re missing the actual edge. If you’re not raising a burr, that’s a sign you might not be hitting the edge at all.

Do you lay the knife down flat on the backside?

Here is the backside:

Here is a profile shot:

Hi again, can you tell by these photos why I might be having a hard time developing a burr after years of sharpening this with no issues? I’m afraid I’ve removed too much metal from the backside. Any advice on what direction I should head would be helpful. I bought it from you in 2014 and it has bee...

500, 1k, and 4k are a typical progression, and I encourage you to use them if you have them. It's funny that you mentioned the finger angle trick. I did the same thing when I learned to sharpen over a decade ago. On a 1303, the edge is WAY too steep. It lasted just one stroke on a tomato before it i...

Oh absolutely, feel free to post!

Once I get the 500 grit, i'll have that, the 1000, and the 4000. Do you think I would need to hit the 1000 then 4000, or just 4000? I had a hard time making / finding a burr on the 1000 which is why I got the 500 coming.

Hi A. Do you mind if I post your question on our sharpening forum? I get angle questions frequently and it will help other customers. What stones do you currently have besides the 500 grit Shapton? They're easy to sharpen. I recommend the first time you sharpen it, try 15 degrees on each side and se...

Good morning, I have this CCK small cleaver. How would I set the angle when sharpening? I have some of the blue plastic angle guides, but not sure which angle is best. If I use my finger, that seems pretty shallow! Thanks in advance. I just bought the 500 grit shapton stone and looking foward to mak...

Ronnie, I'm always amazed at how nice you keep your knives! That knife is a looker and it looks brand new.

We had shrimp for dinner last night.

Sorry, I fixed it.

I ordered a bunch of them.

Tojiro DP has been renamed TOJIRO CLASSIC. The company has requested that we use the capitalized name, and we’re happy to comply. They offer a large number of products and are currently working to streamline their product lines and pricing. They're giving all retailers until April to complete the na...

If you use the wrong 3 digit code we set the order aside and then look at it to see if we think it's a theft. If we've done business together over the years, we usually approve it without holding it. If we're suspicious, we'll contact the customer. Sue handles these, and she's good at it.