i've found that the edge performs best at 3-6k, not so much lower or higher... 10 degrees per side would be the absolute min. i would sharpen at. If
Not too surprising but a needed reminder nonetheless. (For me.) For the Uraku then, any specific tips for getting the most out of it?
for what its worth, the feeling of SKD among the blades being talked about in this thread will vary greatly (i.e. konosuke, yoshikane, gesshin uraku,
I just ordered a knife is SKD. Does it have as much initial bite as the good carbon or just "surprising" for a non-carbon blade? Is a "hard"
Last time I had an "authentic" it was at a brick and morter shop. Poppy seed bun, neon green relish, cukes, sport peppers, etc. 4 bucks.