I've been trying to get the shinogi and edge of my yanagiba straight.
I've spent about 2 hours on a 320 diamond plate and it's really frustrating
Im looking to sell my blue aoto I purchased through JNS a few weeks ago. http://www.japanesenaturalstones.com/blue-aoto/
I think I paid around
Yeah, some of the stuff people do to their knives here are just... ugh. I've got a couple people coming to me for knife sharpening now, and while they
Zwilling Kramer 8" 52100 Chef's Knife, only used in a home kitchen and has never been sharpened.
The knife has the characteristic