Posts by V lou tay

Choices, choices, choices   Considering from where you are starting my suggestion would be for the Fujiwara stainless. While most folks would call this a starter knife it's still worlds above what your getting out of your...

If I could offer a little perspective, I dont often have the 1-2 hours required for soaking a stone. My recommendation would be to look at the shapton glass stones, no soaking required just splash and go. Will work fine with your...

Hello All   I've got a Kikuchi Carbon Elite Gyuto that has lousy edge retention. I've stayed around 15 degrees, reground and thined and worked the stone progression from 220, 1000,4000 all on Shapton glass stones. While I can...

anybody got any thought as to the best course of action for refinishing a wa handle. I was comtemplating a sanding, staining and perhaps sealing regiment.   Has anyone done this? Any pitfalls about using something like minwax...

I believe your underestimating the power of my beedy eyes!! although my wifes says I always overestimate that particular qaulity!   Point taken with the carbon. I currently use old Dexter Chefs knives both in 8" as well as...

Phaedrus,   Point taken, their probley is white steel getting a patina in the box!   I have 2 white steels already, both are the Tojiro shirogami. They were reactive but they patinad rather quickly. They taken a...

Your Fuji was a great choice. The Mac is a better knife. You wont find many arguements with regard to that.   I'll offer some context for you. I'm a working proifessional chef. I carry Fujis in my kit on a daily basis. I have...

All right I want a laser!!!   I handled both but not had the opportunity to work w/ either. I seeking opinions from my well sharpened comrades!   Put aside the obvious differences ( steel type,money) Which is quite...

Hello All   I've read about the whiipy Massa VG and the nstiffer Mac Pro. My question is who does it compare to the following knives in terms of stiffness. I'm not looking for a steel comparison just a realative real...

cool but yes nuts!!! I give you credit, it's far more effort than I would commit to. How fine are you going to get that finish. I don't own anything finer than 4K glass stone. As we do virtually no shashimi or Japanese style fish...