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My wife has more Western customs than I do. But she doesn't understand how I can spend so much time with you jokers.

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A brownie is just something made of chocolate that is in between cake and fudge. If Europeans can't figure out how to to make that taste good then you aren't as good a cooks as I assumed.

The two jnats I have kept are an aizu and an okudo suita.

I have had a couple of Turks. One stone I could never really figure out so I traded them to Oli for other stuff to try. Lol.

For me: Anything Arkansas (washita-soft-medium-hard-translucent-black) Anything coticule/bbw And I really like my Llyn Idwal Grecian Stone, but I have only had one of those to try so can't really make broad generalizations Also most of the mainstream synthetic water stones. And diamond stones...

I have had good luck with using my Shapton Pro 1000 for nagura on my Naniwa Diamond 600. I sharpen mostly cheap stainless. I have probably sharpened 200 knives on it in the past year or two. Mostly just edge work, very little thinning. I use a coarse crystolon for thinning. No real sign of wear...

I can't get a clean cut off of the crystolon coarse. Comes out ragged. Haven't tried the medium crystolon. I can get a pretty clean cut off of a coarse India.

I scrub at an angle slightly below my desired apex angle. Basically, scrubbing = thinning for me. Apex work/microbevels I sweep.

Sharpening dentist tools

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This was my guest bedroom when I lived in Boston. Everyone who stayed with us survived with limbs and digits in tact.

The Western semi-stainless monosteel mid weight gyuto with welded bolster and black pakka scales is the Toyota Hilux of the chef knife world.

There is a smaller one too. 8*2 https://www.sharpeningsupplies.com/Norton-3-Stone-IM200-System-P31.aspx

I got one of these and love it. It is kind of like a sharpening system. And the stones are 11 inches long. https://www.sharpeningsupplies.com/Norton-3-Stone-IM313-System-P48.aspx

I just learned how to do this with Google translate. It looks like you have cooking knives. I couldn't get it to work for the knife kanji.

About as popular as non-alcoholic beer in a biker bar or CBD weed in an Amsterdam coffee house. Like it might exist , but the exception proves the rule.

For me, I link certain flavors and smells too people and places. And I can approximate but never duplicate anything I have ever tasted or created. There is always a little something different and little something deja vu. And as I get older there is more and more of this is exactly the dish that...

Smell and memory are very closely linked but it is a solved mystery. They use the same hardware. Do your Internet sleuth thing @mengwong, I am too lazy. But I read about it. New recent brain research. The olfactory processor is right next to the memory chip.

This is who we use at my place. It's really good if you're near central Virginia. Sustainability/ethically focused, employee owned, emphasis on super fresh roasts. https://www.afterglowcoffee.com/