Thanks for the recommendation. I will get around to ordering it. The help I received in my knife sharpening thread is starting to pay off. It started off very hard – sharpening with stones is one of those things that’s a pain to learn via YouTube – but as my knives get sharper and sharper, I’m using them more and using scalpels and razor blades less. Also, I’ve reduced the hydration of my standard dough by 5% and it’s made slashing much easier because I can shape better. After I get a good feel for it, I’ll start upping the hydration.
