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Thread: Sharpening Tojiro Honesuki

  1. #11
    Senior Member BertMor's Avatar
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    Quote Originally Posted by Chef Niloc View Post
    Were is that pic of Ken when I need it?
    This actually made me laugh out loud !
    Bert M.

    Why?! Because footballs don't have wheels!

  2. #12
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    Jay's Avatar
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    That honesuki has one of the most biased grinds I've seen. It must be 95/5. It's a ***** to sharpen, but the good news is that it doesn't need yanagi level sharpness, as it relies on brute force to muscle its way around bone.
    I really am related to Tony Clifton.

  3. #13
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    Quote Originally Posted by Chef Niloc View Post
    Were is that pic of Ken when I need it?
    Ugg. Let's not go there and be civil. Although I would get a little chuckle.

  4. #14

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    I think the aggressive edge is really helpful here. IME cutting raw chicken is not a great task for a really polished edge, because of how soft and easy the meat is, contrasted by the tough connective tissue and that slippery fat layer.

    With as much chicken as I hack up at work, I probably should get a Honesuki.

  5. #15
    Senior Member ThEoRy's Avatar
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    I do a lot of chicken yet also I like to clean tenders with my honesuki so I take the edge to 5000 then strop on leather with diamond. Great sharpness, perfect bite.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #16
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    Quote Originally Posted by WildBoar View Post
    .....guided vs freehand....
    either way, to me screams for a magic marker

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