Recent content by Towerguy

District Cutlery does an excellent job of thinning. They have thinned two of my knives substantially improving the grind.

Nice CO2 bake.

Not in my lifetime.

I would also note that I live in North Carolina and I store my stones in the garage where temperatures are above 100 degrees in summer with 90 percent humidity.

I have both a Cholera 800 and 3,000. I keep them wet when sharpening and when I'm finished I lay them on their side to dry. I have no cracks or other issues with the stones. They are not designed to break soaked.

I have a Yoshikane 240 gyuto in w2, and it is an exceptional knife.

So true. I don't know anyone who preps paper towels.

Sig P320 carry.

Or a steel wool pad such as SOS.

I'm not sure I fully understand. Are you saying the handles are crappy or the knife?

Durian.

I bought a 240mm in white #2 a couple of months ago, and it is by far the best cutter I have. It arrived extremely sharp out of the box, and I have yet to sharpen it. Although you might have to sharpen a white #2 blade a little more than SKD, the sharpness is worth the work. Just buy the...

Yes. Pre-Biden my trips to the grocery were $75 or under. Now, they run $120 or higher.

Sugi Cutlery has a good selection of handles.

District Cutlery in Washington. I have had them thin two knives. They do a great job.