Just finished a 2007 homage max from Arcadian with some tri tip points grilled with onion, mushroom, and asparagus
I'd like to try something else in SKD, it ain't the sexiest of steels and my only experience with it is my Yoshikane but that thing holds a nice edge
What strengths did you find to work best? Would like to narrow it down to one or two to try.
One experience really impressed me positively years ago. Well, it should, because it was at a Michelin 3-star restaurant in the Alsace ('Auberge de l'ill',
I did a couple knives for a friend, one of which I wish he would bring back so I could finish it, the tip wasn't really sharp.