Only one thing surprised me doing this video. I fully expected the Rader to stick. I have to wonder if the mustard finish had anything to do with it?
Thanks for posting
Where is your Masamoto Honyaki Wa-Gyuto 240mm?
I have been using potatoes and apples (wedging) for the ultimate grind test as well. Mustard finish sounds intriguing. Those knives are likely hand rubbed to 1000-1500 grit, so it is either a grind or a finish.
not sure i completely understand the grind having to do with food sticking to the blade... can someone explain further
how about a spine shot of that Mizuno other knives that have done on potato?
Don't have access to my camera at the mo but here is an idea of the grind on the left side. It's relatively flat compared to the right. The suminigashi is the same way.
Nice. Simple and straightforward but interesting and useful. Thanks, Salty!
'Course this also means I need to keep improving my sharpening skills to maintain the geometries put in by each maker