Hello, longtime lurker for knife advice - figured Id sign up. Have a decent little home chef collection of Sakai Takayuki, Tanaka, Miyabi, Takamura, CCK, Wustoff and Global knives. 1000/5000 Naniwa stones and a idahone rod, but branching out a bit with the sharpening is definitely one of my goals here. Cheers!
Hello - longtime lurker
- Thread starter Shortcut
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Hi Shortcut youve lurked so you already know youll get some good sharpening advice here! Whats your Sakai knife?!
Yeah, some of the sharpening tutorials have been helpful over the years! I have a damascus layered 150mm petty and a wa handled slicer/suji (I cant quite remember but suspect its probably their Grand Chef series). Nothing fancy but they have served me very well for probably close to a decade and need very little TLC - no complaints.
I also have Global and Wusthof paring knives, a Takamura R2 small laser gyuto for my wife, a Miyabi 6000 210 gyuto, and one of the new Knives and Stones Tanaka B#2 stainless clad 240 gyutos.
I also have Global and Wusthof paring knives, a Takamura R2 small laser gyuto for my wife, a Miyabi 6000 210 gyuto, and one of the new Knives and Stones Tanaka B#2 stainless clad 240 gyutos.
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