Sara@JKI
Senior Member
- Joined
- Jul 10, 2012
- Messages
- 360
- Reaction score
- 2
years of mistakes together with a good chef in japan and a lot of time with the sharpening professionals in sakai and knifemakers all across japan
.... wait! He learned sharpening from Japanese craftsmen, that's very true. But where's the recognition for my translation?
Through listening to craftsmen and Jon, I have a good sense of what I'm supposed to do, and now I really need to do it and get muscle memory as well. Part of the reason why I think it might be challenging is that I "know" what I'm supposed to do, but it doesn't mean I can physically recreate that "right" image for sharpening.
I couldn't make time today, so my sharpening will probably take a place on Friday...
nervous.