Thank you for this post. I too have the edge pro and a couple of Japanese knive
from them. The Misono chef's knife and an aritsugo carbon veggie knife. I'd
really like to make sure i'm giving my knives the best care.

Arturo


>Subject: Korin Japanese Knife sharpening video
>From: "Jeffrey Dunnam"
>Date: 4/27/2004 10:04 PM Pacific Standard Time
>Message-id: . net>
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>I was in NYC about a month and a half ago and finally made it to Korin. This
>place sells the ultra high end Japanese knives that the Iron Chef Morimoto,
>Eric Rippert of Le Bernadin, and many other famous chefs use. The last time
>I tried to go there was the morning of 9/11. This place is just a couple of
>blocks from where the WTC was, and the only reason my wife and I weren't
>there that a.m. was that I had slept poorly the previous night and slept in
>a little at our hotel.
>
>ANYWAY, if you're into knives this is a must-do next time your in NYC. But
>the main reason I am writing this post is that they now sell a video of how
>to use waterstones correctly to sharpen a Japanese knife. The video goes
>into how to sharpen a Japanese western style chef's knife, a yanigaba (sp?)
>sushi slicing knife, and a petty. I have a couple of carbon Japanese
>knives,( Takayuki), various Globals and some Kershaw Shuns. I am
>considering one day buying a Nenox or two. I have an EdgePro and get good
>results sharpening my knives on it. However, for these knives, I wanted to
>learn how the Japanese sharpen them. This video is a very good starting
>place. After practicing for a couple of hours using what I have learned, I
>can say that I am at least as happy with the results as I am the results
>with the EdgePro and improving.
>
>I am in no way affiliated with Korin; just a satisifed customer. I have also
>just seen that Murray Carter, who is a Canadian-born ABS certified
>knifemaker, who lives and works in Japan, now also has a video out. I have
>not seen it and cannot vouch for it. He does make nice knives though.
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