Rants and raves about my Dao Vua 210mm tall gyuto.

Just testing out 3 fresh edges on some sashimi grade salmon and tuna.

Unboxing a bunch of new goodies from Tokushu Knife!

Sneak preview of my upcoming rare new knife unboxing, cut testing, and sharpening video

Routine hamaguri sharpening on a restored Aritsugu yanagiba

Kiwi knife love!

Part 3: How much does sharpening direction matter?

Part 2: Does sharpening direction matter?

Part 1: How much does sharpening direction matter?

Misono Swedish steel gyuto maintenance sharpening, observations, and quick cut testing.

Cut testing with my thinned out Dao Vua tall gyuto

Quick cut testing with a Coolina Serbian cleaver and a Dao Vua 210mm tall gyuto

A quick sharpening and performance test between two completely incomparable nakiris!

Takeda knife sharpening, Part 2

How to sharpen a Takeda knife on stones, Part 1

Head to head food prep comparison between two very different gyutos

Sharpening tutorial for maintaining a good angle around curved edges and tips.

First quick sharpening of a new Dao Vua 300mm slicer.

Food cutting with the freshly sharpened Pacific Saw Works chef knife.

Sharpening a vintage Pacific Saw Works carbon chef knife up to 12,000 grit.

Bread knife vs. Masamoto KS kiritsuke

Initial sharpening of a Yoshikazu Tanaka 240mm Blue 1 Gyuto

First sharpening on a 3 Ram #1 cleaver

A knife sharpening mystery! Very sharp knife gets horrible BESS scores

Debuting my restored Takeda 270mm gyuto and giant new cutting board.

Deba bevel polishing technique using small stones, part 1

Deba polishing and sharpening, part 2

100% fun! Join me in listening to great music and sharpening a sujihiki until it is razor sharp!

intermediate knife sharpening tutorial, expanding on techniques shown in my basic tutorial.

Basic kitchen knife sharpening tutorial, featuring a common stainless steel santoku