Hi to all again.
I bought a Tojiro DP 240 chef's knife based on advice from the form.
I like the knife but it did not arrive in a very sharp condition.
I am looking at a King 47506 1000/6000 combination stone.
Is this a good way to go?
Will it flatten frequently?
Thanks for...
Hi to all,
I am about to purchase my first quality Japanese knife.
My question is whether I should order a scabbard with it and if so, should it be kept in the scabbard when not in use?
Thank you in advance for your help.
Hi to all,
First time poster.
Been cooking for 6 months with cheap 6 inch Wustuf and 8 inch Serco, sharpening them with Chef's Choices sharpener. I didn't but either knife, but I think the sharpener
cost more that the knives.
I have to sharpen them every two days to keep any kind of...