OK, I'm back in the market for a Santoku, in the 210mm range.
My budget is $200 give or take.
A loose list of my requirements is as follows:
I figured so, what stone do you recommend? in the mean time iŽll just sharpen it lighlty to maintain the edge.
First you start with a 12 ga and some dekes...
For domestic birds I separate them to have the best flavor. Render the fat off the breasts
I'm afraid you can't remove the entire burr of VG-10 with a 1200-stone.