I know this is such an open question but I'm trying to get an idea of how often I would have to sharpen a home use gyuto in various steels.
If you dont mind telling me what steel you have for your home cooking knife and how you maintain it e.g. weekly strop, monthly sharpen on stones etc.
Appreciate it.
Dave.
If you dont mind telling me what steel you have for your home cooking knife and how you maintain it e.g. weekly strop, monthly sharpen on stones etc.
Appreciate it.
Dave.