re: #81 BigPapa

Kitchen Report:

Got a Lodge 12” carbon steel and an Oxo 8” carbon steel. The Lodge warped the first time I cooked it. But I’ve been working on the seasoning and practicing fixing a warp. I have a glass top so it tickles the OCD bone.

The Oxo is almost perfectly seasoned. Perfect in size for 2-3 eggs. Last eggs were almost came free with a shake. I think my Wife Unit will like it.

Thinking of doing a Chicago style pan pizze in the Lodge. Also planned are a blueberry pie and a mango tart. The mango trees are producing this year so I have lots.

Now I’m trying to find sharpening stones. I have a Shun and a Global and they haven’t been really sharp for a while. The honing steel is not doing it any more.

I am an amateur sharpener, and my OCD is trying to get the perfect edge on a knife.
Before spending a shit ton of money, try this diamond stone, diamond is the way to go. Ignore the reviews, it is $26.
I would start every knife on the 400 side, it makes really quick work of any blade. I have put some nice edges on some really cheap knives.
There is something therapeutic about the repetitive motions on sharpening on a stone/plate.