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How does the sanded finish on a gyuto affect food release and general performance? (Tagging off the thread where someone else was asking about mirror polish and there’s suggestions the finish has more stiction.)
I’ve three knives, 2 stainless and one carbon, that I’m on the tail end of refurbishing. All have been smoothed on a Gesshin 1K, and started on the 6k, but I think I want to just surface finish with a quick pass using fine belts on my 2x42.
I can always start with a mirror-ish and go down from there I suppose. Does the direction of the scratch pattern make a difference?
I’ve three knives, 2 stainless and one carbon, that I’m on the tail end of refurbishing. All have been smoothed on a Gesshin 1K, and started on the 6k, but I think I want to just surface finish with a quick pass using fine belts on my 2x42.
I can always start with a mirror-ish and go down from there I suppose. Does the direction of the scratch pattern make a difference?
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