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Background .. It's an Iron clad Wat that needed a tune-up to be useful. My first goal was to make the useful part be for the kitchen. If it's good/fun polishing practice, that's nice, but it had a lot of warts, so not required. It came so think behind the edge that it almost wedged in a ripe...

I bought one of these, and after less than three years, I was looking for replacement parts. The spray head flow seems to be slowing, and it doesn't appear to be serviceable. I was told by the manufacturer that it's discontinued, and no parts are available. I am guessing the sprayer on other...

I am guessing I might be getting edge damage due to sand. Cilantro is a common offender. It comes very sandy, and I soak/wash it extensively. I don't notice sand in the food, but I think enough might remain to damage edges while chopping. I am not rock-chopping, and the edge damage isn't...

I have a knife whose wide bevel I am attempting to shape, prior to polishing. To be more precise, I wish to remove the high (low) spots, and of course have smooth transitions (in blade curvature). Using course stones (or sandpaper), I am using shiny spots (burnishing) as indicators of high...

Is it a stone deglazer/flattener, or concrete polisher? Seems to work either way.

I have been reading a lot on this forum, and some of Jon’s (JKI) videos on thinning, and have some questions and observations. I only wish to discuss double bevel knives here. I have some, but limited experience thinning, and want to learn more before jumping to something more expensive...

I've been having a hard time cutting large (almost 10 cm) raw beets. I'd be interested in suggestions, whether it's about the knifes, technique, or vegetable (ie too big/woody?). Usually, I am just looking for 4-5 mm slices to steam. Full rounds would be cool, but OK with 1/4 rounds with...

I am looking for ideas for cutting a lot of produce with skin. Items like eggplant, tomato, and peppers. I know many have suggested a toothier edge, which works of course. Most of my knives are quite TBE, and the hagane is either a blue/white. The edge tarnishes after a single use, especially...

The blade is from BST, used for one prep of (at home) potato salad, so wasn't put under any stress by me. It came "lightly" used, and had most of the tarnish removed. What I see, now that some tarnish is present, is a roughly triangular piece in the hagane the with what looks like a hairline...

I have a question on sharpening the tip of a knife. Both videos show lifting up the end of the knife a bit. I am not sure why one video shows rotating the knife towards the spine, and the other shows rotating away from the spine. By "rotation towards the spine" (using Jon's terminology)...

First, I have looked around on this site and web for more information, but it's still not clear exactly what happens, or what is recommended. Assume for the moment that I wish to buy a knife (or stone, if that makes any difference) for over $800 USD (the duty threshold as I understand it)...

I have a new-ish single bevel knife, and a question on sharpening. The knife, as new, was ground so badly, I sent it off for professional help. They did a good job of fixing the major problem: the entire flat section had a significant frown. It may have had other issues, but it was hard to...

I know this has been asked before, but perhaps in different ways. I read quite a bit before asking. I am seeking methods for working with concave grinds on double bevel knives. This would include wide bevel with most of the blade road concave (ie concave cross section). It would also include...

I have a question on expectations for sharpening when purchasing a new knife. I am well aware that the final edge finishing (or more) may be left to the chef. My question pertains to the shaping of the blade and bevels that will become an issue when sharpening. Specifically, imperfections...

I am a new member (obviously) and I have a "dumb" question. In order to submit the new account information, I was challenged with a question about what color is associated with knives. Fortunately, it gave me an alternate math question. So, what color is associated with knives? My interest...