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There may be truth to this Tc.

Japanese chefs will tell you that dull knives, you know below 8k or so, rupture and crush more cells releasing flavors and fluids that you want to keep in the food.

I had a table at the Denver Knife Show last year. I didn't sell anything, nor did I expect to, as the show is mostly 'tactical' crap. Anyway, it was amazing to see how many people were actually...

Last Thanksgiving I brought my stones to the hosts home!

It was a success, but I had my work cut out for me as the host had an early stainless carving knife which had gummy steel and didn't take...

So true. Love the "can't cut the tension in the air" comment.

I've been finishing on a Washita followed by a local slate from the Niobrara formation that I think is around 5k.