What stones leaves you with your favorite edge for general purpose kitchen use assuming a 7+" Chef / Gyuto type knife? And what technique, i.e. edge leading, edge trailing.
Just speaking edge here, not stone you like the feel of or anything else, just straight up favorite edge.
For Carbon?
For good stainless?
For German stainless?
For crap stainless?
Just speaking edge here, not stone you like the feel of or anything else, just straight up favorite edge.
For Carbon?
For good stainless?
For German stainless?
For crap stainless?