Posts by cpeters

Quote: Originally Posted by JBroida  you're in LA?  If you're interested, stop by and i'd be happy to talk with you about water stone sharpening any time.   Basically, ignore my post and go do this if...

Not a problem about the first name/last name. ;)   Regarding flattening stones: As you sharpen on your wet stones, the middle of the stone will begin to “dish” — in other words, you'll be wearing a concave surface on the...

Quote: Originally Posted by pohaku  Of course, we all know that anyone who sharpens their knives with anything other than other water stones and by hand (Edge Pro products also being acceptable) is destined to...

(I'm Cole, for the record. My last name is Peters. Common mistake w/ the username!)   Absolutely, the option of taking a course is a great opportunity to have!   I'm guessing the diamond pads don't dull the knives, so...

Quote: Originally Posted by BDD8  Try them out? Definitely. I contacted Mario. He said he would be happy to have the knives ready for me to try. Just need to give him a heads up of...

Quote: Originally Posted by chinacats  Actually, often the Japanese knives are based on the French profile which is flatter...the German profile is usually the one with the bigger belly (from drinking too much German...

Right on, I ordered my Moritaka from Slice and Sear. Maybe they'll let you try it out? I know they have the 270mm as well. Definitely agreed re: German knives. Bulky, and a pain to work with (both sharpening and in use) in my...

It's true, sharpening preferences are, well, highly personal.   For me, I really enjoy the hands-on approach of sharpening on stones. I like that it requires a little more skill and patience, and there's no machine between me...

My first (and presently only) hand-made Japanese cooking knife, purchased just over a month ago, is a Moritaka — the 210mm Aogami #2 gyuto. I'm still relatively new to the hand-made kitchen knife world (have only been studying it for a...

Well, it seems, with an hour or two of re-working the blade on the stones, I was able to create a more evenly gradated finish, and remove a small chip that Dave (DuckFat) was kind enough to point out to me. I even put on a microbevel...