Jared, you lookin for any trades?...ryan
I use the Bester 1200 and Arashiyama 6K, and feel like I get by fine with those for regular sharpening (also have Beston 500 for coarser work).
Hi everyone. Just wondered how the 2 knives would compare for everyday use in a pro kitchen.
I can't really do the questionnaire because
Wondering if i need another stone.
my main stones that i use for knife sharpening are a 1k grit Super naniwa and a 6k Suehiro stone.
How about a tagine to make what else, Tagine. Maybe you could pick up a highly decorated one. If you're able to check these out, see if you can pick