Hey guys, I am finishing up school to become a sushi chef and will start working next month. I have a deba, yanagi and a western (bought from school [japanmade]).
I have been reading alot and watching videos on how to sharpen knives. My sensai has told me to make my deba and yanagi one flat bevel from the shinogi line to the edge of the knife (took me about 3 weeks everyday sharpening [45min]), but i've been seeing other people do a different way by keeping the convex. Could someone clear that up for me?
Oh btw, Im left handed
What type of knife(s) do you think you want?
Why is it being purchased? What, if anything, are you replacing?
I will be using for work, I currently have a yanagi but am wanting to replace with a nice knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics- looks like a regular japanese yanagi
Edge Quality/Retention- I flattened the bevel (from the shinogi line to edge) and it gets sharp/ doesnt hold edge very well.
Ease of Use- I havent had any other knives so Im not sure how others compare
Comfort- im looking for more comfort
What grip do you use?
pinch/index on top
What kind of cutting motion do you use?
Where do you store them?
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
Japanese/korean/american food, Everyday!
Im looking for a yanagi that would be used everyday at the bar, easy to maintain, holds its edge. I will upload the pictures of my current yanagi tomorrow. Thank you all for your help!