macmiddlebrooks
Banned
- Joined
- Jul 9, 2011
- Messages
- 252
- Reaction score
- 1
The suisin inox honyaki sujihiki's at CKTG are listed as having a single edge. Does anyone have experience using these? I've never used/sharpened a single bevel knife, is there a steep learning curve?
Thanks for any input.
Thanks for any input.