Hello KKF

[nickisnoob]

New member here, long time lurker.

Been sharpening knives for a couple years, recently got into single beveled knives and pulled the trigger on Yanagi, Deba, and Usuba.

Always looking to learn more on sharpening them, just finished Jon's entire playlist.

Also looking to get into JNATs

 

[Nemo]

Welcome to the forums.

Where abouts are you based?

Have you seen the knifeplanet.net sharpening school?

 

[Qapla']

Welcome. Which usuba, deba, and yanagiba did you choose? Do you also find them useful for preparing Thai food?

 

[nickisnoob]

Welcome to the forums.

Where abouts are you based?

Have you seen the knifeplanet.net sharpening school?

Thanks, i'm based in Bangkok.

I'll check it out, thanks! Did my sharpenings, everything went well, had a low spot on all the knives though. Hopefully will go away with time

 

[nickisnoob]

Welcome. Which usuba, deba, and yanagiba did you choose? Do you also find them useful for preparing Thai food?

I bought the Masamoto KS gyuto maybe 7-8 years ago so i decided to get all Masamato KS's so they match.

For Thai food mostly nakiri and a chinese cleaver, can't imagine a single bevel being that useful for it.