Search results

thank you :) i really appreciate your help

In the video it says that gyuto would be 60/40 but in the vid it doesn't look like he's sharpening a 60/40 , in addition some of the chef i know he told be its 80/20 or 70/30 i forgot I'm confuse now .. so how do you go like 60/40? i'm blank here

@mainaman thank you the information is really good but i'm still confuse in the video it says for gyuto its 60/40 but the some of the famous chef i know he told me 80/20 or 70/30 i can't remember in the video when hes sharpening a knife what does it seem flat its not like 60/40 in the...

heres the list of my knife togiharu inox suhijiki 10.5" (2007) togiharu inox gyutou 9.4" (240) inox petty 5.9"(150) togiharu cobalt damascus santoku 6.4" (165) Please i need helping sharpening 4 of them because i dont know what is the angle for all the knife this is my first time to buy...