Good morning. I am having a really hard time with the deburring step in sharpening. My main kitchen knife is a Yoshikane, and while I'm still learning how to freehand sharpen I've tried to stick to just using the King 1k / 6k combo stone. I just can't seem to reliably deburr the blade after...
Thanks for all the replies! I do love that CCK, it's great for about everything and comes back quick. I even like those grind marks, with the KU finish and round handle it's a distinctive knife. Ah well, I guess I must have more patience for the Yoshi.
Hey all. My two main knives are a CCK-1303 and a Yoshikane gyuto, SKD blade material, from EE. I've found that I have a much easier time sharpening the carbon cleaver than the gyuto. Do you think this makes sense for these blade's materials, or is it that it's easier to hold a consistent...
I'm curious about the Atoma's, because my DMT XC lost a lot of its cutting power after I used it to do some serious thinning on a Yoshikane gyuto (the 240 mm is quite thick at the top of bevel, it's the primary thing I don't like about it). Since then I've been wary of using the expensive...
Oh man, Aritsugu! Just the mention of that makes me miss KCMA. We should all get A-types and sharpen them with massively asymmetric, convex bevels :sad0:
Reading through some other threads, I was wondering what happened to some knives that used to be old staples, when I first started reading various boards. So, what happened? Did we learn more? Did the knife just not live up over the years? Did new, better stuff in the price range (maybe...
My wife was taking pics and she wasn't interested in the actual cutting. Also, while I did get the two fillets off intact, it wasn't a particularly smooth operation.
It's definitely a hassle when it comes to single bevel. That's my only single bevel knife so far, a simple "Hon Kasumi" brand deba from EE. Makes it difficult to snap up good deals on the forum as well :/