japanese

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

  1. 1

    How to touch up a japanese knife?

    So, I talked to Jon, the owner of Japanese Knife Imports in california, and he told me that ceramic honing rods aren't good for your knife. I forget exactly why but he was pretty passionate about it and went into specifics that went over my head. So my question is, what's the best way to touch...
  2. 1

    types of japanese steel in laymans terms?

    so everytime i search for "differences between japanese steels" its just an article that talks about how each steel has a different amount of tungsten than the other, or another chemical difference. It does not say "this steel is hardest to sharpen" or "this steel can hold its edge the longest"...
  3. 1

    Hinoki cutting board questions

    hello, for all who know about hinoki cutting boards i have a few questions as i just got a new one. 1. Are you supposed to cut alongside the grain/lines or does it not matter? I feel the grain going vertically so should i rotate my board that way and cut alongside it? 2. my instructions are in...
Top