Chefknivestogo Forums

Thanks! I’ll try out that Torjiro pull through.

Anyone have feedback on the Chef’s Choice? I’ve seen mixed reviews on the Trizor 15.

I have a high school senior looking forward to leaving for college next fall, so we’re using Christmas to start getting her set up for independent living. Of course this means knives, and that means sharpening. I don’t think she’d be up to free hand quite yet given an arm mobility disability, and an...

Any advice on how to approach the damage to the tip of this gyuto? I dropped it on a tile floor and it landed directly on the tip. :evil: It’s a Kanehiro AS 240 and my favorite knife. My sharpening abilities are just enough to keep my edges operational, so I’m hesitant to take on very extensive work...

Go to Ken’s corner and look at Dr. Matt’s choices. Naniwa pro for lower grit and Shapton for higher grit. Naniwa 3k is not there but it is my most used stone. I poked around in the forum index, but I'm not quite sure where you're trying to point me, WJhunt. Help! Thanks for the thoughts, everyone.....

I got some great advice about how to get into sharpening from this forum a couple of years ago but failed to act on it, and now it seems that the archive doesn't go back that far! I think I've got the basic idea of where to start with sharpening stones and accessories from other posts on the forum. ...