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Stones dish when they are used because the steel seldom touches the far ends. Although I've seen some ancient Arkansas stones that looked like the profile of a soup bowl and were used with some success, the bottom line is that the stones must be flat in order to hold a constant angle. The...

Don't use soap. Never use soap. Use only water and an abrasive. This happens automatically when you flatten the stones. I'm assuming you know that the stones need flattening.... yes? no? If no, you need a flattening medium.

They self clean when you flatten them.

MAC SB-150 For the money the best bread knife in the world. Buzz

All steels realign edges. Only smooth steels no matter what they are made of only realign. All of the rest, grooved, micro grooved, diamond coated, etc. also remove metal during the process. Soft steel knives (German, French, American, Chinese) roll. That is, their edges bend out of shape. This...

There is a lot of controversy and misunderstanding regarding steeling. I submit that a steel whether it be made of steel, ceramic, glass, or diamond is much more a device made for maintaining an edge between proper sharpening sessions. They can make and extremely dull knife less dull, but I find...

It sounds like you're a home cook. Me too. How do you wear out a knife in two years? Edit: Just saw this: "The difference being I renew mine because the steel admittedly isn't as high a quality as yours, and would hardly be worth the cost of having a professional sharpen it." Why don't you...

For a fee I hope.

Stock knives seldom come with anything finer than 1k grit. Not that they can't handle it, but time is money. Even high end Japanese knives are around 2k grit (at most) out of the box. To answer your question, yes. Smaller grit doesn't polish serrations away, it merely makes them smaller. You...

Take a look at what Dave Martell is doing in these two videos. There is no one in the country better than he is (from personal experience). YouTube - Dave at Gathering - 1 YouTube - Dave at Gathering - 2

A Yanagiba hardly fits into a first Japanese kitchen knife category. It's a traditional single edged blade with one purpose only, to cut sashimi. Sashimi bōchō (刺身包丁) sashimi knife Yanagiba (柳刃) willow blade - designed solely for slicing raw fish. This common/pointed willow leaf design...

Available right now. Call Carter for purchasing. The leading numbers are length in "sun". 1 sun = 1.19375 inch Kuro-uchi Series All are Funayuki 4.5KUF $135 5.0KUF (2 in stock) $150 5.2KUF (2 in stock) $156 5.4KUF (2 in stock) $162 5.5KUF (2 in stock) $165 5.6KUF $168 6.2KUF $186 Stainless...

First of all, a HG Funayuki 5.3 sun (6.3") in Blue Super Steel (the best carbon in the world) just came on the market here. I know that is more than you want to spend but it's available now. :rolleyes: Pricing from Carter is best ascertained by a phone call. I highly recommend the SFGZ series...

Magnetic block - here Under cabinet swivel blick - here

Knives should have both geometry and degree of sharpening relative to the intended task. Your carving and chef's knife should be thinner behind the edge and should have a more acute cutting edge angle than your utility and boning knives. Most knife sets come with all blades sharpened at the...

I have a 6 sun Nakiri and 6.7 sun Funayuki, both in Hitachi white steel and both are HG models. MC is the real deal - some of the thinnest, best forged, Japanese knives available anywhere. If you want to buy less than HG, get the upgraded handles as his standard handles are not so good.

YouTube - Knife Sharpening 1 YouTube - Knife Sharpening 2 YouTube - Knife Sharpening 3

Chef Curtis Chung - C_Dawg on a couple of knife forums.... YouTube - Akitada Hontanren YouTube - a Cleaver Lunchtime with C-Dawg

Realigning soft steel knives to straighten rolled edges is accomplished with a glass smooth steel. Ribbed steels are files and do indeed remove metal and (please forgive me) "sharpen".

Compared to what? If you've never used the Mac you have no reference of comparison. :wacko:

I can vouch for the Mac SB-150 because I have one and it's the best bread knife I've ever had my hands on. Hard crusts are not a problem.

Nope, didn't find anything. I assumed that because you are so big on the product you could take a picture of yours and explain how it works.

Do tell. Got a picture?

I just replied to your KF thread with this.

The sharpening "problem" is a byproduct of its greatest asset. The steel is extremely tough (abrasion resistant). It is similar to L6 or the Gokinko steel used in the Aritsugu A series knives. The biggest gripes I've seen were from those doing major thinning of the SKD blade by hand. This is...