Recent content by Simon082

I only managed it the once with a very toothy coarse edge, I have noticed everyone is using much thicker towel then me aswell.

Yep sure is, I like to use a big charnley forest with light slurry and sharpen in hand to do this exact same thing. Belgium blue and coticule is on my list.

It's a stainless steel sabatier, I find a high polish won't last on this particular knife. My 1950s carbon nogent takes an incredible edge all the way upto 8-10k though edge retention suffers due to the softness.

What stone did you use before the 4 micron. Poor 🍇.

I would have when placing my order, but typically came out a day later so pretty bummed really.

Managed to get a sabatier k to cut paper towel on a JNS 300. I swear that JNS 300 feels more like a 600. Don't ask for a video, I can't even take a half decent photo.

Bag of rubble. Mizuno was kind enough to send me a brown kasumi turd of a nikiri, so got myself some stones for a real true kasumi practice.

Yep there massive.

RhinowoodworksCo If you message him be prepared for long periods between messages and atleast a month for delivery. But he has plenty of choices to choose anyway.

Been wanting a wallnut chopping board for ages, so went custom and received this today. Looks small in the pictures, dont know why.

More of a complicated question to be honest. Are you looking to maintain a edge or refine/polish an edge, for example I like to use chromium oxide to strop and refine an already fine cutting edge especially on my onion cutters.

Yes that's definitely a cooking knife🤣.

I noticed the lamination line is very close to the edge, how does one take it up with out further thinning?, sandpaper/fingerstones?.

Atoma 140 is a must have, my one has got to be 6-7+ years old with no signs of death. Its been through countless washita, charnleys and still flattens, cuts steel effortlessly. You won't be disappointed on that. I do wish we in the UK have rockstars at some point and I am not talking about the...

Munetoshi Bunka is now my go to knife.