- Quick question on Diamond Stones
- Chinese Cleaver Sharpening
- sharpening Aritsugu Mukimono
- I truly realy actualy hate this forum
- Crystal growth on Glasstones
- High carbon knives and acidic foods
- just a litle something I finished
- Got my knife back !
- A noob and his stones
- Knife instruction Video?
- Fine grit waterstones
- Togidashi, $$$ knife first sharpening
- Nagura Stone Question
- Help With Pronunciation of Japanese Knife Names
- New Gyuto: Tadatsuna or Watanabe?
- Patina on mirror finished Yanagiba
- Chinese Cleaver Sayas
- Oil & Knives?
- Convex ‘flattening’?
- Natural waterstone evaluation group
- Where is the best place to have a new knife handle made?
- arashiyama 6k question
- Laquer on Masamoto
- Chromium Oxide Stroping Powder
- Which Hand When Sharpening?
- Meaning of Japanese Knife Names
- The important of a flat stone
- stropping - CrO vs diamond spray vs 3M abrasive film
- Dmt 8xxc
- Some advice please, new knife
- XC vs XXC
- swarf and mud
- Buffalo horn
- New Cutting Board!
- What's better than blue steel?
- Mincing Garlic: Which Knife
- Watanabe Usuba
- Best steel?
- My new Yoshikane SKD Gyuto
- Flattening the bevel
- Anyone here speaks or read Japanese?
- Yanagi Choice?
- Tanaka Yanagiba 270
- Kikuichi yanagiba -- any fans?
- GS flattening - what are the facts?
- Western deba for the occasional fish?
- Anyone here sharpen with paper wheels?
- Stupid knife trick of the day
- Choseras at JKS
- New stones, couple questions
- Your opinion needed on my waterstone set
- King stone question
- Suehiro Debado???
- My manly waterstone carrying device
- Fillet knife sharpening angles
- Another question
- Re-sharpening
- Should get my Aritsugu today or tomorrow
- Suji?
- How many stones do you have?
- Mud question
- Asai PM at EE
- Kikuichi 300mm Yanagiba
- sharpening nirvana <3 <3 <3
- Tanaka...Why so cheap?
- Sharpening question....
- Two Kanaban(s) (I Really Hate this Forum)
- cutting board wax
- Cutting raw chicken
- Custom Handles - Input Needed
- Mystery Japanese knives
- Knife role call!
- Stone group buy.
- How to use kaniban?
- 10k > stropping?
- Monzaburo Yanagiba?
- Debasing Choseras
- Check this sharpening vid
- Aratokun?
- Naniwa Diamond Stones?
- New Naniwa?...this stone stuff is crazy
- finishing stone combos, and different naniwa SS 12k
- De-beaking a Bird
- Oh god here I go again with stones....
- Yanagis again
- SDK Chinese Cleaver??
- Weak edge on ginsanko kiritsuke
- Why are left-hands so expensive?
- cleaver choices?
- Re-bevelling with sandpaper
- Stainless Steel & Bleach = Bad Combo
- Shirakata Yukinori
- Another steel chart
- Who's getting one?
- Anyboby ever deal with this company ?
- If you're serious about butchering ...
- Handles Sizes - Input Needed
- My Cleaver sayas arrived!
- Carter knives on sale at ACK.com
- Tadatsuna vs. Takayuki wa gyuto
- Best wa-gyuto for a pro kitchen
- New Tanaka Yanagiba and a stone.
- Suisin Momizi
- Help me with decide on a deba
- Bored with boards
- Korin Yanagi
- What to Buy Home from Japan
- Another sharpening video
- Tadatsuna question
- Fujiwara Terayasu....anyone?
- doug8066: Finding knives, stones.
- New Wa-Suji ... how the heck would you make this choice??
- An experiment in making whetstones
- Buying a Takeda gyuto
- Ultra-thin Wa Gyuto battle! (image heavy)
- So is it possible?
- How to tell when the bevel is completely flat?
- Check out my new magnetic backed DMT strop!
- High grit stone sharpening question
- Ikkanshi Tadatsuna White Steel vs. Ginsanko
- What's your best piece of work?
- Please advise how to apply/use ADAMS No. 2
- Damascus ZDP-189 at JCK
- You know what kills me....Watanabe
- How do you sharpen your cleaver?
- knife stuck at custom...
- starting off
- Aritsugu Cleaver
- Firs Traditional Japanese Knife
- Inviting review of choices
- I received my Tanaka yanagi today
- Most versatile single bevel?
- Masmamoto VG versus Togiharu
- Edge-Straightening
- Ready...Set.....Go...
- Quick review of the EE/Easttoolwest 100 grit ceramic flattening stone
- Shigefusa Quality Question, again...
- If You Had (Another) Just One Question...
- how to use a deba?
- Weekend Sharpening Fun
- inexpencive knife
- Help - Hattori FH vs Nenox G vs X...for work.
- Misono UX10 vs Ikkanshi Tadatuna Inox gyutos
- Beston 500 vs GS 500
- Mincing herbs
- Hello Old Friends
- How to avoid cutting your finger during sharpening
- Dealing with Sigma Power's odd grit range
- Kobayashi Deba and Yanagiba from Dick
- favorite petty?
- anyone wanna try this out? 10k magnesia stone
- Off Topic
- Knife roll call: go to knives
- moribashi
- What stones do you leave in water?
- This is all your fault
- White and blue #s
- honesuki or petty for poultry
- Sayas - New Project
- Can someone who reads kanji help ID this knife?
- Name that technique ...
- Masamoto VG10 gyuto is on its way
- Gyuto and Blacksmith of Tokyo
- Just one stone for double-bevels
- Observations on new Takeda 270mm gyuto
- General-purpose mioroshi?
- Low grit stones
- Suehiro New Stone Gokumyou
- Cladded INOX Stainless ... ???
- The Case of the Curious Cleaver
- OT: Could use some help and suggestions for a propsed sharpening products site
- new book
- Sigma power 1K
- Ambidextrous Japanese
- Epicurean Edge Discount for FF Members
- Ichimonji Yanagi 300mm Blue2 Kasumi on auction.
- DMT's
- A2 or AS for honesuki?
- masamoto VG series arrived today.
- Rehandling in Europe ?
- sharpening konosuke yanagi, and why naniwa plastic bases are poopy...
- Look What Watanabe has on Yahoo Auction
- Naniwa Superstones
- Jacques Pepin and knives
- knife for small fish?
- HonKasumi 180 mm Deba from EE
- So pretty - it's almost a shame to sharpen on...
- A cheap slicer on Ebay
- Alton Bleeding Brown
- Any advice re: Carbon Sabatier Chef-de-Chef
- has anyone tried mizuno #7 cleaver
- Masamoto VG10 vs Hiromoto G3 (first impressions)
- New 10K super stone
- Sugimoto 210mm wa-gyuto: why so cheap?
- So what are you getting with Korin's 15% off
- hamaguriba sharpenig vid
- Kid knife
- What's a Bokashi Finish?
- Found this knife at a local store
- Would like Help IDing knife!
- Were to go in NYC....
- For your eyes only...
- Questions about a Chosera 10k
- "Stab proof" kitchen knives
- Tanaka Ginsanko steel Wa Gyuto
- Diamond Mini Sharps
- A few impressions of Chosera stones
- Carbon Wa Gyuto (non INOX)
- Convexed 240mm Tojiro Gyuto as a Western Deba?
- A visit to Korin
- 8% off Coupon on Ebay through Jun 30th
- Used Mizuno Hontanren Yanagi (What you thing of this sharpening?)
- sharpen inversely curved edge
- Name That Knife!
- Book: "Japanese "Kitchen Knives - Essential Techniques and Recipes" by Hiromitsu Noza
- togiharu stone
- Stone fever
- Flatteners (AGAIN!!!)
- Ming's knife
- Adam's #2
- Tadatsuna Questions.
- What Sabatier
- Looking to buy 'Chosera' stones to add to my BB/Coticule kit.
- Suggestions for Moritaka Gyuto
- Preferred blade choice for medium-thin fully cooked meat
- Suehiro Rika 5k stone
- cheap knives
- Takamura Gyuto?
- Sharpening survace around DC?
- Tojiro-DP Gyutou: What Else Should I Consider?
- Tadatsuna's white steel blades
- Which Gyuto?
- V2 Carbon Steel?
- Suisin Saika ?
- Forging terms Japanese<>English
- saya care
- Why the huge price diff between EE and JWW?
- what angle?
- Watanabe Group Buy
- Significant discounts on Carter knives at ACK.com
- Packing Knives
- Need Help picking new gyuto
- Bob Kramer
- 5ks: Renge vs. Chosera vs. Suehiro Rika???
- Right angle for Honesuki sharpening
- Moritaka Honesuki
- hattori fh deba?
- Shigefusa Sumigashi
- 8k grit stones
- Domain name for a web site for a free saya