Hello from Colorado

[blonde1boarder]

Hi everyone,

I just recently got the itch to upgrade from my Shun Classic chef knife to something a bit nicer. Currently I'm eyeing up 210 Yoshikane Gyutos with the Tsuchime finish. Not sure about in the W#2 or SKD core yet though.

I've tried waterstones in the past for sharpening (King 320/1000/6000) but didn't have much success (not frequent enough sharpening to develop the skills) so I plan on sharpening with a Hapstone setup.

Excited to learn more about this stuff.

 

[Nemo]

Welcome to the forums.

Learning freehand sharpening isn't as hard as you think. I haven't used King but I recall hearing that they are not ideal for stainless steels (maybe it was that the glaze over and stop cutting quickly?) so this may explain some of your difficulty.

Yoshikane are very good knives in both white2 a and SKD12. But why don't you start a "which knife should I buy?" thread in the "Kitchen Knife" forum by copy pasting and filling out the questionnaire:

https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/

 

[Kgp]

It’s a great place to learn. Welcome.

 

[tylerleach]

Hi everyone,

I just recently got the itch to upgrade from my Shun Classic chef knife to something a bit nicer. Currently I'm eyeing up 210 Yoshikane Gyutos with the Tsuchime finish. Not sure about in the W#2 or SKD core yet though.

I've tried waterstones in the past for sharpening (King 320/1000/6000) but didn't have much success (not frequent enough sharpening to develop the skills) so I plan on sharpening with a Hapstone setup.

Excited to learn more about this stuff.

Welcome!
Yoshikanes are a great choice and tons of bang for your buck (in either steel.. both are great). Sharpening takes a lot of practice but is very fun and rewarding when you get it down! i learned to sharpen on a King 1000 and i still love it. Just make sure you keep your stone flat flat flat.