Hello, I am from Washington DC (Northern VA area). I just purchased my first Japanese chef knife -- a Gesshin Uraku Gyuto 210mm stainless. After watching many videos on sharpening, and reading several threads here, I purchased my knife, some stones, and sharpening accessories. I have successfully thinned the Uraku to my liking and now I am putting an edge on it. So far so good, and it has been less difficult than I thought it would be, although I would be completely lost without the abundance of good information on Youtube and KKF. Thank you Jon at JKI and thank you chef knife community for your helpful discussions and information!
BTW, what is up with the "What color does X and Y mixed make?" all over this forum site?
David
BTW, what is up with the "What color does X and Y mixed make?" all over this forum site?
David