TeaChat

I use a 4" paring knife, be it brick, tuo, or beeng.

Trioxin wrote:I'd be missing a few fingers by now using one of my Japanese knifes. Though It might be kinda fun to go to town on a cake with my 11" Yanagi.

I have a few Japanese knives.

Of course, even a moderately compacted beeng would ruin the edge of your yanagi. (11"? You got a short one. ) The only ones I would attempt to use would be a hankotsu or honesuki.

Have you been bitten by the water stone acquisition disorder bug yet?

tony shlongini wrote:

Trioxin wrote:I'd be missing a few fingers by now using one of my Japanese knifes. Though It might be kinda fun to go to town on a cake with my 11" Yanagi.

I have a few Japanese knives.

Of course, even a moderately compacted beeng would ruin the edge of your yanagi. (11"? You got a short one. ) The only ones I would attempt to use would be a hankotsu or honesuki.

Have you been bitten by the water stone acquisition disorder bug yet?

11" is still longer than what I need it for. Larger fresh whole fish is a rarity in the midwest. Unless of course you're talking catfish.

No waterstones as of yet, not that I haven't looked. For now, I'm using a semi nice set of Norton stones.

[quote="Trioxin]
11" is still longer than what I need it for. Larger fresh whole fish is a rarity in the midwest. Unless of course you're talking catfish.

No waterstones as of yet, not that I haven't looked. For now, I'm using a semi nice set of Norton stones.[/quote]

Just kidding. A 270mm is plenty long for almost any application.

I have a few stones. Here are about half of them-
http://badgerandblade.com/gallery/displ ... geid=10599

Nice. I need to start looking into some nicer ones. Any suggestions?

I love the high end Naniwa stones, but they're pretty pricey. Shapton's GlassStone series is fantastic, and reasonably priced.