nakiriknaifuwaifu
Senior Member
Hello:
I recently purchased a JNat to try and figured it was time to learn how to polish.
I have a couple years of sharpening experience now, albeit low-volume. However, I haven't really owned any non-stainless or wide bevel knives - or any formally Japanese knives for that matter (discounting my tojiro; it was miserably warped and I elected to return it). My daiso nakiri had been my trusted partner for almost 3 years, until I had to leave it behind when I moved a few months ago.
I have been fortunate to have some cooking enthusiast and chef friends who lend me their jp knives to sharpen and use, but now it's time to learn some skills and buy a knife for myself. Kasumi is one of the things I would like to get down before I sink some cash and take the plunge, and that's what this thread is about.
A big thanks to @BillHanna for selling me his knife and to @Forty Ounce for the advice.
Materials:
Cerax 1k
Cerax 3k
Shiro Suita Koppa (unknown mine, maybe 5k - 8k grit?)
I'll add pictures as I go along!
I recently purchased a JNat to try and figured it was time to learn how to polish.
I have a couple years of sharpening experience now, albeit low-volume. However, I haven't really owned any non-stainless or wide bevel knives - or any formally Japanese knives for that matter (discounting my tojiro; it was miserably warped and I elected to return it). My daiso nakiri had been my trusted partner for almost 3 years, until I had to leave it behind when I moved a few months ago.
I have been fortunate to have some cooking enthusiast and chef friends who lend me their jp knives to sharpen and use, but now it's time to learn some skills and buy a knife for myself. Kasumi is one of the things I would like to get down before I sink some cash and take the plunge, and that's what this thread is about.
A big thanks to @BillHanna for selling me his knife and to @Forty Ounce for the advice.
Materials:
Cerax 1k
Cerax 3k
Shiro Suita Koppa (unknown mine, maybe 5k - 8k grit?)
I'll add pictures as I go along!
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