post #1 of 1
Thread Starter 

Hi guys...


Today I got a call from my customs broker to tell me that there were some boxes ready to be delivered to me, and finally after some weeks of waiting, I got my sous vide equipment and some stuff from CKTG biggrin.gif, based on the fine advice and feedback from some of you, I got a BESTER 1200, a Takenoko 6000 (that it's supposed to give a higher polish than the claimed 6000) another Idahone and a couple of knives, I wanted to have my first encounter with carbon steel and wa handle but in a budget, so I got these Tojiros, both are small sized, I'm not very fond of the "Santoku" shape but there wasn't Gyutos by the time that I placed my order, I also bought a Nakiri, wich is a knife that I used many years ago in a chinese restaurant to carve Laquered duck.


Now I'll have the chance to experiment with something different than my cheap 1000/6000 Oishi stone, that was a nice learning piece (And I can't complain on the results that it gives) but now I wanted to get something a bit more serious.


I'll let you know how my experience with the new stones, and also I'll tell you my impressions with the knives, It's my first encounter with a "shirogami".


Here goes my first question even before using the knives for the first time: Is it a good idea to force a patina on the new knives?confused.gif If yes... Is the "Mustard method" a good one?


Best regards to everybody.