I've recently left my position as Head Chef of a Japanese restaurant to start my own sharpening business. I'm excited to share experiences and learn from everyone involved in this forum. I have a full day of sharpening and repairing some very neglected knives, so I better get to it, but i will be posting pics of some repairs and reconditioning I've done.
This is a Tojiro I'm working on. Not quite done with the polish or the edge.