Hello folks... I'm new to the forum and have been doing a bit of reading in search for my first J-knife. I'm knowledgeable about EDC knives but "new" to kitchen knives... I've been using a Forschner chef's knife that needs upgrading.
I'm specifically looking for a gyuto and believe I have narrowed it down to a JCK Carbonext 240 gyuto. It seems to fit the bill for being a great all-around knife and bang for the buck. I've read that one of it's shortcomings is it's OOtB edge and will likely require a new edge to be set.
I never invested the time to learn how to sharpen using stones so purchased a Wicked Edge system to maintain my EDC's. I know the CN has a 60/40 double bevel but can't seem find any info on the angles after searching KKF and other forums. I know I can use the sharpie paint method but does anyone know what the angles are? Also, has anyone sharpened a CN gyuto using a Wicked Edge sharpener and have any tips?
Thanks
I'm specifically looking for a gyuto and believe I have narrowed it down to a JCK Carbonext 240 gyuto. It seems to fit the bill for being a great all-around knife and bang for the buck. I've read that one of it's shortcomings is it's OOtB edge and will likely require a new edge to be set.
I never invested the time to learn how to sharpen using stones so purchased a Wicked Edge system to maintain my EDC's. I know the CN has a 60/40 double bevel but can't seem find any info on the angles after searching KKF and other forums. I know I can use the sharpie paint method but does anyone know what the angles are? Also, has anyone sharpened a CN gyuto using a Wicked Edge sharpener and have any tips?
Thanks