abepaniagua
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- Joined
- Jun 18, 2017
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As a home cook, I am trying to keep my knives sharp enough for daily use. I have a santoku, pairing knife and a gyuto. The first 2 are Tojiros DP (VG-10) and the last is a #2. I've been able to keep all three sharp but not as sharp as they can be or as I would like.
My desire would be to cut onions easier. For some reason, the knives are sharp but i can't cut onions like this guys does (here, starting at 2:23). I have a munetoshi gyuto, and I sharpened it a bit on a Shapton Pro 1k, then used the Arashiyama 6k to sharpen and light edge-trailing strokes with it. Do I need to spend more time? Or is that kind of sharpness unsustainable for a home cook who cooks on a daily basis?
My desire would be to cut onions easier. For some reason, the knives are sharp but i can't cut onions like this guys does (here, starting at 2:23). I have a munetoshi gyuto, and I sharpened it a bit on a Shapton Pro 1k, then used the Arashiyama 6k to sharpen and light edge-trailing strokes with it. Do I need to spend more time? Or is that kind of sharpness unsustainable for a home cook who cooks on a daily basis?