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OK what do you think of these additions. I like being able to get larger sized stones. I am thinking of My Paternal Grandfather this is what he might have used. I know what my Butcher Uncles used, a Norton Tri-Stone. These are both from Arkansas Whetstone Soft Arkansas Whetstone 10x3x3/4-1"...

I have got to be careful. I kind of went overboard, in a good way, with the kitchen knives I have. I just wish I would have had the knowledge to avoid the mistakes I made with the Paudin knives. thankfully I discovered JCK and I am not looking back on the true Japanese side. I still have the...

Check out a "foot File"

Been thinking about a 320, and maybe a 1500. The Kabar BK-62 1095CV does really good with the 2000, but the OKC Small Game & Fish with it's 1075 CS might do well with something between the 1000, and the 2000. I have a course stone used for sharpening sickle's it works great to flatten japanese...

Now that I have 6 different grits of Shapton stones I am beginning to see that certain blade steel do best with just one or two of the stones I have. I have a GS500, plus these Kuromaku stones; 1000, 2000, 5,000, 8,000, and a 12,000. Is there anything grit size I need to add to this?

More education for me. I have alway preferred carbon steel blades, over stainless steel. JCK has a series of knives they call CarboNext, (A Next Generation Carbon Hagane steel). I have a 180mm Gyuto from JCK of the Kagayaki line. When I first used it I fell in love with it. Compared with my...

I have 2 Steels as I mentioned above the best of the 2 is the Shun Classic combination rod 9". It has a steeling side and a honing side. The Shun tutorial says to true the blade if in use about once a week, and once a month hone the blade. I noted that you do not see Japanese chefs use steels. I...

I know that is a direct quote from both manufacturer's websites. I have an interesting app loaded https://apps.apple.com/us/app/knife-steel-composition-chart/id498892262

My Zwillings and Wüsthof knives are HRC58. The Wüsthof are made of Wusthof's proprietary X50CrMoV15 high carbon stainless steel. The Zwilling uses it's exclusive high carbon stainless Friodur steel. I have a OKC Small Game and Fish knife which is its version of the Kephart fixed knife, it uses...

I am by no means experienced with honing steels. I have a truing steel, and a honing steel. they seen to do the job. However I have found that I get better results using the #12,000 grit Shapton I have. This isn't straightening the edge but with the German and Japanese knives with a very light...

It is my main Zen green onion slicer, thin, sharp, well balanced, the only other paring knife I have that is its equal is the Wüsthof Classic Ikon 3.5" paring. The Wüsthof has a slight edge because of its great handle. You can see the Misono is taking on a patia This is what my translation...

The 2 I have were early purchases before I knew what I was doing, they are not of the best quality. I was looking at Knife Japan it is an interesting place. They have knife styles they don't have at JCK.

I have one example of a Misono an 3.1" paring knife, Swedish steel, I love it

I have a couple of these funayuki knives. I hate the balance of the two I have, the Wa handles don't help. While the Kabar BK-62 is an absolutely primo utility knife the thinner bladed OKC small game and fish version of the Kephart bushcraft knife is so sweet that it is sitting in the knife...

Just watched a Uzbek cutting green onions for Uzbek Palov. What made it interesting is he had a knife that was at least 3 feet long, razor sharp and the green onions he was cutting was in a bundle perhaps 28" in diameter. The knife just plained thin slices off of the end of this bundle. I have...

Wüsthof done it again. For years my favorite kitchen knife was an Chicago Cutlery 6" chef's knife. It vanished don't know what happened to it. They no longer make one this size. I have a couple of JCK knives about this size but they still don't have the blade shape of the Chicago knife. I was...

Megachef Oyster Sauce Red Boat Fish Sauce

https://honest-catch.com/en/products/brown-crab-meat?variant=41155929112716&_pos=3&_psq=crab&_ss=e&_v=1.0

Make what is called California sushi. I very much like it. https://www.allrecipes.com/recipe/189477/california-roll-sushi/ https://www.foodandwine.com/california-sushi-rolls-7112067

Malaysian Soy Sauce I have never tasted any from that country.