Before you go to that trouble you should try to polish the striations with a cotton cloth buffing wheel. I have found that a surface that is uneven (on the visible/haptic level) but buffed (on the microscopic level) will glide easier through food and have less stiction than a surface that is "smoother" at first glance but unpolished. I think it is because the large, polished uneven parts act like hundreds or thousands of very small Kullens.need to seriously regrind that awful striation marked secondary bevel
My daily beater is a semi-production 240mm AEBL HHH Gyuto. I've re-profiled down to about 12 degrees per side and it hold an edge very well though pretty much every daily cutting chores. Keep in mind that it is only for home use but it is a great every day beater!!
Don't HHH knives start at like $700??!?! Pretty luxurious beaters up in here!Use my hhh knife protech, kind of a mid light weight short gyuto. It was cheapish and is basically maintenance free. I had the handle scales re attached after a mishap and couldn't be happier. If works slow I grab my cleaver for practice or maybe some other blade. Vip diners done in front of guests I use something fancy.
Lol, how many times friends are over and bring something that they want to prep, say a big cheese and then proceed to reach for whatever blade you happen to have within arms reach and cut on the plate/platter. ouch.... cutting through a block of cheese over the stainless steel counter. ..
That's why you put the crap knives in the most accessible location, so they reach for those first.Lol, how many times friends are over and bring something that they want to prep, say a big cheese and then proceed to reach for whatever blade you happen to have within arms reach and cut on the plate/platter. ouch.