Hello,
I have a problem with my carbons. My first Japanese knive was JCK Natures Blue Moon Series BM-3 Wa Santoku 170mm & combo stone 1000/6000 also from JCK and that was a gamechanger but my other knives where really crap. Now I have Toyama petty and feels nice in hand. Im a serious home cook. To the point !
I cut 8 kg vegetables per week and carbos dull after this job (whipe often during tasks). On the other hand HAP40 is about month or more ! Maybe im doing something wrong ? I sharpen carbons on stones and powder steel knives on diamonds.
Other gear: Hasegawa, Ashi boards, JNS Aoto Matukusuyama, JNS 1000 Matukusuyama, JNS 300 Matukusuyama, JNS 6000 Matukusuyama
I stopped on Aoto and leather.
Please tell me it is normal or im doing someting wrong ? About 8 kg vegetables at home its too much ? I read somewhere (this forum) edge retention is marginal between carbons and powder steels.
Sorry for my language,
Lukas
I have a problem with my carbons. My first Japanese knive was JCK Natures Blue Moon Series BM-3 Wa Santoku 170mm & combo stone 1000/6000 also from JCK and that was a gamechanger but my other knives where really crap. Now I have Toyama petty and feels nice in hand. Im a serious home cook. To the point !
I cut 8 kg vegetables per week and carbos dull after this job (whipe often during tasks). On the other hand HAP40 is about month or more ! Maybe im doing something wrong ? I sharpen carbons on stones and powder steel knives on diamonds.
Other gear: Hasegawa, Ashi boards, JNS Aoto Matukusuyama, JNS 1000 Matukusuyama, JNS 300 Matukusuyama, JNS 6000 Matukusuyama
I stopped on Aoto and leather.
Please tell me it is normal or im doing someting wrong ? About 8 kg vegetables at home its too much ? I read somewhere (this forum) edge retention is marginal between carbons and powder steels.
Sorry for my language,
Lukas