I’ve been working on my usuba for hours now, and I still don’t have the edge the way I want it. It’s not that I’m demanding. I just want that edge straight and dead flat, the way it’s supposed to be, and sharp. I just want the usuba’s edge to be the way it’s supposed [...]
Sometimes people are truly and remarkably honest and it is an uplifting experience to deal with them. I came upon just such an individual yesterday. Ehsan, an absolutely stand-up guy on the knife forum that I frequent, is selling a particularly attractive knife. It’s one that I’ve been curious about for quite some time: a [...]
My colleague asked me in the office kitchen today, “Why do some knives say ‘Do Not Sharpen’?” Until he asked me that, I never knew there were knives that manufacturers would actually say “Do Not Sharpen.” It only took me about a second to realize why, though. “Probably because those knives are serrated with little [...]
Nothing worthwhile in life is free. Sometimes the cost is measured not in terms of money, which is why they are “free” from a narrow point of view. Their cost is blood, sweat and tears. Such is the case with many physical skills that demand practice, practice and more practice to really refine and internalize. [...]
It’s been more than 4 months since I first wrote about my Tanaka 240 gyuto. I’ve been using the knife on and off since then, and I’ve been making mental notes about how it performs relative to my other knives and to a few I’ve test-driven but do not own. I’ve come to the conclusion [...]
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