How tough are these, compared say to a kono hd?
How tough are these, compared say to a kono hd?
.gif)
A little less chip resistant, but with significantly better edge retention. Also, because of the grind, the heel is pretty stable... the tip is stupidly thin.
.gif)
Please forgive me...but for people with such deep sharpening skills, and such a love of using them...why would edge retention be so important? (Honest question.)Originally Posted by JBroida
Remember: You're a unique individual...just like everybody else.
If you're a professional chef you need it.
What kind of time scale are we talking about? 1, 2, 3, 7 days?
Remember: You're a unique individual...just like everybody else.
I usually go about 2 weeks with my HD. Edge retention is one of the most important things about knives I buy, and it is one of the reasons why I have moved away from using white #2 knives
I like the edge retention of the HD a lot so these Kageros sound great
These look awsome Jon! How do these compare to the hattori fh gyutos?
Cheers,
Andrew
That's 2 weeks of 4-6 hours of prep/day for 10 days? Sounds like quite a lot of product between sharpening sessions.
Remember: You're a unique individual...just like everybody else.
Yeah I'd say that's about right. I'm nowhere near as OCD as some others about sharpening though. I'm sure some others could offer their own times between sharpening. I have a Niolox suji that lasts a lot longer than the HD, I could go a month between sharpenings with it
Thanks for the perspective!
Remember: You're a unique individual...just like everybody else.
Posting Permissions
Reply With Quote
