combining components from 3 or more different dishes to create your own dish is a god damn insult and flat out annoying. not to mention how the hell
Nice video work you did there.
You can blend the shoulder freehand or create convex bevels and hamaguriba edges. None of that is possible with an EP.
There's 3 (I think) different grit scales. Generally this forum uses the Japanese ones, but I think there's an American grit scale where 1200 would in
The OP is an evident novice where kitchen knives are concerned, and is yet incapable of making a choice in different options about material, length. profile,