Posts by SameGuy

Quote: Originally Posted by LennyD  ...the fact that subsequent purchases seem to only increase in cost as we try to improve on the knives we have etc seems to only make things more stressful as there is a big...

I know my FIL used to heat tool steels and irons with a torch to then whack on his anvil, but he did it entirely by feel, no science at all. He had a gift for fixing crap that ought to have ended up in the landfill. I suspect too much...

Coincidentally, I went knife shopping in Tokyo on Monday (as I posted about elsewhere), and was interested in a nakiri, possibly a Masamoto as I am very pleased with my KS gyuto.   I wasn't really looking for something...

That's a good question, Luis, I hope someone comes along with a set of answers or opinions. I'm glad you asked it, too, because I respect your pedigree. I'm entirely new to Japanese knives as well as proper sharpening, so I have...

I was on Kappabashi-dori yesterday (Monday afternoon) before heading to the hanami festivities at Ueno Koen. Even if you are not shopping for a specific knife, Kappabashi is worth half a day on its own while you are in Tokyo. The...

Deputy, thanks for the data points. I think my next knife will be a suji.

Thanks again for the information you all so readily share. I love how BDL goes to great pains to explain his pragmatic ideas and ideals in the most logical way possible, while at the same time not dismissing the opinions of others. I...

I was going to splurge on a "good" bread/serrated knife when I joined the various food forums' knife sections looking for advice. I wound up getting a $9 KAI Pure Komachi 2 stamped Chinese steel "bread" knife. LOL But investigating led...

I'll chime in now. I just spoke to Mark and told him I was considering the EP/Chosera "Full Monty" kit along with an EP/Atoma 140 and the 12" Idahone, mostly because I'd kind of like near-instant gratification and don't have time to...

Quote: Originally Posted by carpenter  ...I find that the extra 3/4" on Masa takes some getting used to--mainly when useing the tip to slice onions before a dice and just swinging it around the...