Type: Posts; User: branwell
I got my trusty palm sander out today and ran some papers over the Goko. Problem solved :)
Thats the knife.
The only pic I can find is here.
All that said, I took some sand paper to it this evening and polished it up some. The rusticness is pretty deep...
Appreciate the reply.
I'm not a pro, just a home cook. No huge chunks :)
The meat is just things like breasts of chicken, pork, and various types of steak.
Thanks for the reply.
The rustic knife is a 210mm Goko gyuto.
The polished knife is a 240mm Hiromoto AS gyuto.
Both are clad in stainless so no black.
Sry if this has been asked a thousand times. I did use the search and.......
I have two chef knives. One polished, one rustic. The rustic has a White #1 edge and the polished an AS...