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Just got a straight razor looking for a naniwa 12k. There don't seem to be many websites selling this grit

Selling Tanaka 190mm Gyuto $65 shipped CONUS. Mildly thinned, etched, choil and spined eased. Fantastic cutter, I bought this for my wife but she really prefers pettys right now. Knife really hasn't been used only sharpened, and test cut some veggies.

Pretty straight forward request looking for recommendations on a western tanto tipped suji in the 210-240 range. Laser profile (home use), Carbon or SS (pref), and under $300 So far I dig the Kikuichi sujis, but haven't heard too much about them on the forums.

Since I've been buying a lot of whole chickens on the lookout for a honesuki. Wanted to see if anyone wanted to get rid of theirs at a decent prices if it's not seeing much use.

I've read through several posts on strops, but perhaps someone could quickly answer some questions I have: Materials - Balsa, Leather, Felt - Is there one that works better for kitchen knives or certain steels (stainless vs carbon)? Is it the feedback the material gives? Or are certain...

Etched my Tanaka Gyuto and noticed glitter? This was above the area I thinned, not sure whats going on with the clad but surprised me. Note that there's no texture to the glitter that I can detect, it's all smooth. Prior to the etch I had taken the knife to a hazy polish but never detected...

I just polished up a couple knives with Flitz, they look great but notice there's the residual metallic smell and taste when I cut food. How to I properly clean so this doesn't happen, did I not buff the knife enough? I did wash with dish soap but did not scrub with a coarse sponge for fear I...

Seen a couple short vids of these knives, but searched and couldn't really find that much on them. Any owners want to comment on what they think of these knives? Fit/finish, grind, profile, and overall value relative to other knives in the same price range.

Found this helpful for a sharpening noob like myself. was going to buy an angle cube until I realized my phone could do it for me. Apparently there are both free apps for Android and iPhone. Much easier than using coins or doing math. :biggrin...

Noticed Metal Master has some Shimatani HAP40 blades for sale. Actually look quite nice with the rosewood handles, damascus, and supposedly run extremely hard RC 64-68. Prices aren't that bad but I've never heard of anyone of this Shimatani guy. Anyone have experience with the steel or maker...

Followed Dave's guide using a 2:1 Vinegar/Acid dip. It's a new Tanaka 160mm Petty, won the Tanaka lottery with this one (unlike my gyuto :( ), straight as an arrow good cutter OOTB. Prepped by sanding the it. I had spent a fair amount of time rounding the spine and choil 220/400/600/1k...

Just bought a king 1k/6k combo stone. I'm trying my hand at sharpening. Have a couple knives with problems, trying to figure out the best way to tackle the issues Shun Santoku - If you can see in the photo the edge is TORN! If i shot the edge from straight above, the tear is not in...

Anyone have experience with these other knives blueway sells? I tried searching, but wasn't much info out there.

Playing around with a yusuke, I'm digging the grind, definitely behaves a bit differently when cutting than my other lower end knives. Now I'm curious what people see at the best cutters out of box.

Here's the situation, we have a large cutting board on the island in the kitchen. Would love to use a magnetic holder, but there's nothing to mount it on so was thinking about a knife block or knife rack. Can I get some recommendations for a good solution? Traditional knife blocks seem...

I'm looking for a knife as a gift for my wife. Keep in mind she's petite, 5'0" small hands What type of knife(s) do you think you want? Gyuto 210 or 240. Japanese handles. Would love a supersteel with great edge retention and hardness. I plan on doing the maintenance Why is it...