Thanks, you're probably right.
But I'm looking for the original angles (or angles that experts here recommend for such knives) to give these knives a fresh start after being neglected.
I think copying/preserving whatever wonky angles these knives have now is a mistake.
When new they were...
Help. I've been bad.
3.5 years ago I bought a Konosuke 240mm Hitachi White #2 steel Wa-Gyuto, and a matching 120mm Petty.
They've had light use in a home but I have never sharpened them on a stone.
I have only touched them up on a round ceramic rod.
I want to restore the edges to the...
I heard about drawing on the edge with a sharpie and when all of the black is gone you have found the correct angle.
The Konos are a couple years old, get only light use but are way overdue for the stone.
I do use an end-grain board and touch up with one of those...
I have a Konosuke 240mm Hitachi White #2 steel, Wa-Gyuto and a matching 120mm Petty.
I also have a set of Henckels Four Star knives which are for the rest of the family to use.
I'm thinking the Germans get a 20 degree angle and the Konosuke's a 12 degree.
If not what should I shoot for?
I kept the receipt and can return the unopened can of that Leave-it-to-Beaver-era mystery-sludge.
Confession time - I've used EVOO for years exclusively for "seasoning" my Lodge cast iron pans.
I know EVOO is not a high temp fat but, Hell, I ain't croaked yet.
I don't know; perhaps a...
Well I got 3 pans.
10" mineral fry pan
12" mineral fry pan
8" crepe blue - which came with a goofy William Sonoma crepe mix and wooden crepe flipper - I feel like SUCH an airhead stylish trendy white American Yuppie! LOL
Wow, these pans ARE heavy!
I could not find coconut oil at the markets so...
I've decided on the de Buyer Mineral 10" and maybe a 12" and a country pan.
A local William Sonoma has them in stock at the same price as Amazon, plus I get them immediately.
I have to pay 10% sales tax, but that would probably be about the same as shipping.
WS's website says...
I want, for home kitchen use.
I realize this is a knife forum, and you guys directed me to JKI where I got my two beautiful Konosuke White #2s, which I love.
I have heard posters here talking about deBuyer pans so . . .
I'll start with a 20mm (8") for cooking eggs for one and add larger sizes...
I'll have to learn some new superlatives to post about a better edge.
Actually I haven't use the new knives much.
I've been holding off till my end-grain block arrives this Friday. :bliss:
Our old cutting boards will be relegated to use by the unwashed masses here along with those Henkie...