Knife porn thread

Have seen DIY ones made from bamboo skewers spritzed with camelia oil.

Edit:new page fail

Can you send the stuff i bought from you or refund ? @Not/random-user

Now that my new Japanese knife is only weeks away from being used, will my wooden chopping board ruin the blade?

Not if it's soft wood. And otherwise you have an excuse to use the wetstone on a weekly base. I use this Hinoki and it's very gentle on the cutting edge.

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The board I’ve got is a standard wooden board from ikea

ideally you want an end grain board or a hasegawa

Thanks

Self healing cutting mats ;)

I had thought this, but not sure they are food safe?
I've seen some designed for cake decorating, but not general use.

https://www.nisbets.co.uk/hygiplas-standard-low-density-chopping-board-set/w356

Seems a decent price for loads of colour coded plastic boards.

Also this seems affordable compared to other Japanese rubberised board alternatives. Don't know anything about it though.

https://katabahamono.com/collections/chopping-board/products/antibacterial-cutting-chopping-board

The low density ones warp quite a bit.

Someone told me "well, if you want microplastics to end up in your food, go ahead". Didn't factcheck, but did end up buying wood. I'm easy.

I was thinking the same, surely there must be bits coming off

Was a flippant comment, tho have thought about using and then thought about the food safe nature.

But thought there was a food safe version.

Suspect you are right.

The majority of the food you eat from shops and restaurants are prepared on plastic chopping boards.

I wouldn’t have thought high turnover restaurants would use wood chopping boards these days, too much hassle as you can’t put in a dishwasher or wash and dry each time, also for allergen contamination issues.

My massive end grain board and hasegawa boards make cooking at home more fun though.

Horl now make an additional Kagami whetstone which needs to be used after the 3000 and 6000 whetstones. It appears it is really aimed at Japanese knife nerds. It also explains why there was a spare slot in the grinding disc station.

I am feeling the irrational desire for a bunka and the Nakagawa x Myojin one appeals.

The one with a planetary gearing looks really good. Got my Dad a cheaper version for Christmas, since anything will be better than the way he looks after kitchen knives at the moment. The main thing that kept me from getting him a basic Horl was that the guide with a 15° angle option (typical for Japanese knives like the ones I gave him last year) is only available on the more expensive models, whereas on the cheaper one I found, the guide has 4 different angle options.

Had a look at some bunkas today and ended up with a Yoshikane shirogami 2 bunka. It just felt nicest in my hand.

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I feel I should sharpen some knives ready for Christmas. I have a lansky sharpener at home but have never really got it to sharpen that sharp.

Any tips, useful guides? Cheers

Yeah, that's something!

That's a beautiful bunka. The kurouchi tsuchime reminds me of jeff bezos face

Come and see me.
Before I come and see you.

What is the mince pie per cm of blade sharpened rate.

Did you get the extra fine stones?