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Wustof knives are excellent knives as far as German knives go. German steel is softer, which makes them easier to maintain, and sharpen. You’ll never get a German steel knife as sharp as a Japanese knife, but it’s much easier to sharpen to get back to its best. They’re better for hard jobs that are more of a hacking motion. There’s been posts about Japanese steel, white and blue are the most prevalent in the carbon steel world, the difference is basically hardness. Blue and white are different..no one is “better”than the other. Blue is harder, holds its edge longer, assuming everything is equal, it’s also more brittle, making it a bit more fragile. White steel is a bit softer, less brittle, but also easier to sharpen to a screaming edge, to the point that there are plenty of forgers that will only use white steel. I must apologize, I’m more into knives that many would never care to have, so often I comment on things that many don’t care to venture towards, but I do have thoughts if anyone cares to go down this rabbit hole. Sent from my iPhone using Tapatalk

Tojiro is a great knife , and Masakage has some great knives also..both of which are less expensive than shun, about the same as global, but are crafted Japanese kitchen knives. Sent from my iPhone using Tapatalk

The short answer to the ts prof question is the blitz is limited to blade length of roughly 200mm. Sent from my iPad using Tapatalk

On another note, a good cutting board is as important to your blades as anything else. Bamboo, glass, pieces of granite are death to an edge. End grain boards are always good, Japanese hinoki boards are good too. There are several types of synthetic boards that are good, plenty that won’t break the bank. Sent from my iPad using Tapatalk

I have the TS Prof K03 sharpener, it works beautifully, but it’s expensive. I’ve spent a lot on knives, so I guess it’s relative. A cheap sharp knife is way better than a good dull one. Learning to sharpen is critical in the endeavor of having decent knives. I can’t go along with global, cutco, or especially shun for various reasons, the main thing is that there are Japanese knives out there for less money yet far superior in craftsmanship. If you go the victorinox route, you’ll be almost at the disposable end of the scale. Sent from my iPad using Tapatalk

Check out Chefknivestogo.com, or Japanese natural stones, they both have good selections to choose from. I absolutely agree with your thoughts about getting a couple of good knives as opposed to a “set”, you only maybe 3 knives in your repertoire. Sent from my iPhone using Tapatalk

https://www.japanesenaturalstones.com/toyama-noborikoi-stainless-clad-blue-gyuto-240mm/ This, or a 210mm depending on your preference as to length. It’s carbon steel, clad in stainless, so it’s almost the best of both worlds. In the Japanese knife world, Toyamas are some of the best available, particularly when compared to knives costing much more. Sent from my iPad using Tapatalk

Pork is so forgiving, temperature doesn’t really matter, just don’t get so hot as to burn sugar that might be in your rub. Other than that, crank the heat as you care to.. Sent from my iPad using Tapatalk

Can you give an idea as to what you’d like to spend? Knives are a whole new rabbit hole, so budget helps with suggestions. Sent from my iPad using Tapatalk

It only gets better from here.. Sent from my iPad using Tapatalk

I’ve been having trouble with the app on my iPad. It will shut down regularly, and it’s not communicating with the unit properly. The phone is fine. Sent from my iPad using Tapatalk

I’m always down. The fat does not baste the meat, it just runs off. Down, the fat protects the brisket, allowing beautiful bark to form all over. Sent from my iPad using Tapatalk

WHO DAT!! Sent from my iPad using Tapatalk

Sent from my iPad using Tapat Duck gumbo..

Beware the power of the dark side... Sent from my iPad using Tapatalk

Don’t get me talking about knives.. Sent from my iPad using Tapatalk

Merry Christmas, and may 2020 go the hell away!! Sent from my iPhone using Tapatalk

It’s hard to beat wadded up foil.. Sent from my iPad using Tapatalk

Looking great! Don’t rush the burn in, it takes a little time, depending on your ambient temperature. I suggest keeping it going until you see movement or run out of fuel. Sent from my iPad using Tapatalk

You can’t go wrong with gesshin, excellent knives. My personal favorite is Toyama, but they’re getting harder to find. Sent from my iPad using Tapatalk

As I said, I love high end carbon steel Japanese knives..I won’t say what I’ve spent on them. In doing this, I’ve learned about sharpening, and the benefits of really sharp knives, to the point that I can’t use someone else’s. Everyone has their tastes, but to me, the kitchen knife is the most important tool in the kitchen. Sent from my iPhone using Tapatalk

That’s good to hear! Dennis must have changed the latch a bit because my upper latch is welded in place. Regardless, I definitely think you fixed your problem, particularly when you mentioned that you could stop the leak by pressing down on the lid. Happy cooking! Sent from my iPad using Tapatalk

There’s no adjustment in the back. The lower part of the latch, attached to the body is adjustable, you can probably fix your problem there. Sent from my iPad using Tapatalk

If you’re seeing smoke between the lid and the body, there’s an issue. First, make sure the latch is completely closed, on newer grills especially, you need to push hard on the latch, you can’t damage it with your hand. If it’s fully closed, grab the handle and see if there’s any wiggle room..if there is, there is some adjustment in the part of the latch where it’s attached to the body. Sent from my iPad using Tapatalk

I have the KO3, plus I already had shapton glass stones for an edge pro. It’s incredibly precise, and super easy to get a crazy edge on your knives. I haven’t personally seen a blitz system, but I believe it’s limited to knives 200mm or less, most of my knives have are 240mm. Sent from my iPad using Tapatalk