Recent content by Sir Krinkle

Personally I feel like edge finish isn't necessarily all that important for usage. I stop at 1k on my hankotsu because it is fine enough where I can slice through beef without too much sawing, saving elbow wear and tear. I really like using a 6k edge, it seems to fall through meat beautifully...

Hey guys. Friendly neighborhood butcher here to improve my craft and spend way too much money on gear. I've been lurking for a while and decided take the plunge. See you around.