well sure i'll be doing that in due time, but i mean the hidden gem spots that are good for one item. best place for pho, best place for pizza, ribs,
Craig which one do you own? How do you like it as a workhorse? Kurouchi finish would help with stiction. Thicker spine knives with rough sides &
i have the 600, i dont like it for carbon because it doesnt have the best feedback, but it works really fast especially on stainless.
Concave spine to edge works if you're cutting something that's taller than the knife, otherwise stiction is an issue. Concave sections (S grind. eg Shig)
I'm pulling these off the market for now! Thanks!