which misono? the 440? good deal either way.
Yep the 440. I bought it from Korin so it should be here in a few days. I'm so excited. I can't wait to see how different they are from the Wusthofs
congrats on the purchase!
your new knife will probably be a lot sharper than youre used to. maybe your technique is super safe, but if not then check out this video. its super basic, and based on german style knives so ignore the bit about steeling, but worth a quick look. just trying to help you avoid cutting yourself:
http://www.youtube.com/watch?v=zGQltxIipFg&sns=em
now you just need a whetstone (around 1000 grit will do you fine while youre learning). and something to keep the top of the whetstone flat.
if youve bought from Korin already, then the kind of thing you want is something like this:
http://www.korin-france.fr/nos-collections/pierres-affutage/medium-nakato/mizuyama-medium-1000.html
and this:
http://www.korin-france.fr/nos-coll...age/egaliseur-pierre/peacock-stone-fixer.html
sharpening is a PITA for a while, but just practice and it'll get easier. learn to find the burr. holding the right angle will come eventually, just takes practice for your body to "get it"
keen to hear what you think of the Misono after it arrives!!
Make sure to take pics of your new knife when you receive it!
Thank you ruscal for the links and the info. I'm surprised Jamie Oliver uses German knives. I would have thought he would use Japanese for sure.
Here it is! It's not as sexy as some of the knives I see here but it's quite nice for my first Japanese knife. I can't get over how light it is compared to the Wusthof.
Here's a side by side comparison. Big difference.
Great blade, love the profile. Did you choose Korin's 'initial sharpening' option?
That's great - I mean having chosen the Korin sharpening...Yes I did. I've already nicked myself with it too lol.
I've already nicked myself with it too lol.
That's great - I mean having chosen the Korin sharpening...
The Misonos come OOTB with a nice but overly convexed edge which is hard to reproduce. That's much easier with Korin's waterstone edge. You won't have to set bevels with a coarse stone, you may just restore the existing edge.
It's been said around here that you don't truly own a knife 'till its tasted your blood.
So... Congratulations!
Good thinking.Ahhhh sharpening. I think I may go buy a cheap $10 knife to practice on before I attempt it on a $130 one. I think I'd cry if I messed it up.
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