Citizen Snips
Founding Member
- Joined
- Mar 1, 2011
- Messages
- 452
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this was my first real j-knife and was donated to my wife who is also a professional chef because i was trying to shine some light on her wusthof riddled knife bag. i have moved on to wa-handles and higher carbon content but feel this is the absolute best knife to bridge the gap for someone who wants to really get into japanese cutlery.
after i got a set of takayuki gc knives i started learning about the different kinds of sharpening techniques. i went from traditional 50/50 to 70/30 asymmetric to 99/1 hamaguri convex and microbevels. i really felt like the knives i had were great but i also felt like i could experiment with the aeb-l steel better than the hd, white 2 and blue 2 knives that were on the way.
i still sharpen that hiromoto as with the curtis method which has done wonders for it for the time me and my wife have used it. i found the curtis method to be really great for teaching me how to sharpen and feel the burr and find the edges i was looking for.
my question is will the hiromoto's cladding hold up to any of those sharpening methods mentioned above. i want to keep thinning behind the edge like i would with a thinner wa-gyuto and convex grind it on one side. im willing to try it but i was hoping i could get some insight or tips from anyone who has tried different methods on this knife.
im hoping she likes the new method and will continue to grow as i have with the help of all you fine people who keep aiding me in feeding my addiction :cool2:
after i got a set of takayuki gc knives i started learning about the different kinds of sharpening techniques. i went from traditional 50/50 to 70/30 asymmetric to 99/1 hamaguri convex and microbevels. i really felt like the knives i had were great but i also felt like i could experiment with the aeb-l steel better than the hd, white 2 and blue 2 knives that were on the way.
i still sharpen that hiromoto as with the curtis method which has done wonders for it for the time me and my wife have used it. i found the curtis method to be really great for teaching me how to sharpen and feel the burr and find the edges i was looking for.
my question is will the hiromoto's cladding hold up to any of those sharpening methods mentioned above. i want to keep thinning behind the edge like i would with a thinner wa-gyuto and convex grind it on one side. im willing to try it but i was hoping i could get some insight or tips from anyone who has tried different methods on this knife.
im hoping she likes the new method and will continue to grow as i have with the help of all you fine people who keep aiding me in feeding my addiction :cool2: