toufas
Well-Known Member
- Joined
- Aug 13, 2014
- Messages
- 234
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- 5
Got my toyama deba last week, really excited at the beginning but i got terrible chipping issues. I prepped 3 soles the other day and i saw some tiny tiony chips on the tip. I thought that I would fix them on the next sharpening session, but today i prepped 3 brill, only to fillet it and not break down through the bones, and i got more chips all over the edge.
Is it the knife or my technique? I was using a itinomonn mioroshi deba all this time and I only had 1 0.5mm chip near the heel and never had any issues.
What should I do?
Is it the knife or my technique? I was using a itinomonn mioroshi deba all this time and I only had 1 0.5mm chip near the heel and never had any issues.
What should I do?