Too be honest, those two have sort of fallen into collector status,(they have more than doubled in value since I bought them) so I use them rarely, and have them professionally sharpened, for most of the rest I sharpen myself with assorted stones by hand, there is a device called Edge Pro which does a very good job using stones in a locked angle if one is concerned with free handing, of the way too many,(56) the following are some of the ones I use most everyday, :
This probably my favorite go to knife, big sharp and holds an amazing edge, it is made from hammered tool steel: Yoshikane Wa-Gyuto 270mm
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next for a smaller knife, that is custom made in Canada from some Japanese super steel is: Haslinger BG-42 New Gen Chef’s 152mm
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for a pairing knife I use a standard Shun
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for sushi, sashimi or any uncooked protein, most knifes are made of layered steel this large knife one is hand forged from a single piece: Masamoto Honyaki Gyokuhakuko HS Yanagiba 300mm
http://i148.photobucket.com/albums/s39/abcphotowest/MasamotoHonyaki.jpg
and for slicing cooked things again from super steel: Nenox S-1 Sujihiki 285mm
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Darn you Bob!!! Now I'm going to have to start looking at knives. It'll eat into my camera budget!
Those two knives sure look pretty cool, especially the first one!
Do you sharpen them yourself? If so, how do you do it?