Hi everyone,
working as a chef I use for prep a lot of "good" carbon knives like Kato damascus, Shigefusa or Watanabe Kintaro Ame but for (sometimes very busy) dinner service the only one I can live with is a small Misono UX10 210 mm. Difficult to imagine working with an other knife in these moments, it feels like a friendly weapon or a magic finger to me.
The (only) problem is that its edge retention is not that good and it won't be that sharp even than a Mac Pro.
Or maybe I'm doing something wrong?
I use a Hakka lv2,5 and leather strop on it , do you guys think it could be too soft?
What's your secret to make this knife give the best of itself?
Thanks for your input :doublethumbsup:
working as a chef I use for prep a lot of "good" carbon knives like Kato damascus, Shigefusa or Watanabe Kintaro Ame but for (sometimes very busy) dinner service the only one I can live with is a small Misono UX10 210 mm. Difficult to imagine working with an other knife in these moments, it feels like a friendly weapon or a magic finger to me.
The (only) problem is that its edge retention is not that good and it won't be that sharp even than a Mac Pro.
Or maybe I'm doing something wrong?
I use a Hakka lv2,5 and leather strop on it , do you guys think it could be too soft?
What's your secret to make this knife give the best of itself?
Thanks for your input :doublethumbsup: