I'm a newbie sharpener looking some advice or tips on how to hold a cleaver when sharpening.
I've watched a bunch of videos online on freehand sharpening but very few of them most of them involve either a petty or a gyuto.
I was wondering if anyone had any advice on how to hold a cleaver...
Not at all actually.. though it hadn't occurred to me that it could be interpreted that way. :)
At one point years ago, was an avid chess player and my wooden chess set was something I always had nearby..
That and woodpieces being a play on my last name.. which is written as 林...
Hello all,
I've been a long time lurker at KKF, and I've finally decided to make my first post. :newhere:
I'm just a home cook who has gotten into Japanese kitchen knives a few years ago.
Just started learning free hand sharpening.. did not like the EP at all..
I look forward to...