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I recently acquired this Tojiro DP 210mm Gyuto. I use it OOTB and it has not seen any sharpening. It mostly works great, I can slice through lettuce, tomatos carrots, apples, celery etc no problem. However it struggles with "chunkier" veggies like sweet potato, pumpkins etc. I can make a cut with the knife, but it would get very stuck in the veggie midway and it is very difficult to move the knife further. Is this normal? This is my first gyuto so I don't really have a frame of reference.
I am sure the knife edge can be further sharpened, but as far I can tell it is plenty sharp for me. Does the knife just needs to be thinned? What can I expect from this knife in terms of dealing with larger ingredients?
I am sure the knife edge can be further sharpened, but as far I can tell it is plenty sharp for me. Does the knife just needs to be thinned? What can I expect from this knife in terms of dealing with larger ingredients?