@@JayHuangChef Awesome, the size appealed to me as soon as I saw you using it, thanks! Also great video, too many sharpening videos show pristine stones, so people start thinking that a chipped stone means it needs replacing. You show that it's barely even a factor.
@@Lerre999 I love the size. It makes flattening stones more consistent than using the small flatteners you run on top. Chipped stones definitely doesn't mean you have to replace it if its on the edges. Funny thing, I dropped that stone 5 days later and had to replace it. LOL. Thank you for the support and let me know if there is anything you else you would love to see.
Hai! That was my 330mm gyuto from my chefs, Tyson Cole and Paul Qui, to congratulate me when I got promoted to Sous Chef. That was over 13 years ago in 2008!
what size is that nenox chef?
Excellent and succinct
Thank you. Is there anything else you would like clarification on?
Just curious, what flattening stone is that? Don't think I've seen it before.
Suiheikun large stone from kirin
www.korin.com/Suiheikun-Large_2
@@JayHuangChef Awesome, the size appealed to me as soon as I saw you using it, thanks! Also great video, too many sharpening videos show pristine stones, so people start thinking that a chipped stone means it needs replacing. You show that it's barely even a factor.
@@Lerre999 I love the size. It makes flattening stones more consistent than using the small flatteners you run on top. Chipped stones definitely doesn't mean you have to replace it if its on the edges. Funny thing, I dropped that stone 5 days later and had to replace it. LOL. Thank you for the support and let me know if there is anything you else you would love to see.
did you convert your nenox?
Hai! That was my 330mm gyuto from my chefs, Tyson Cole and Paul Qui, to congratulate me when I got promoted to Sous Chef. That was over 13 years ago in 2008!
I hate taking parts of my finger off 😅