Hi, I am relatively new to Japanese knives. I just started purchasing them about a year ago, and it reminded me how fun it is to cook. I'm a home cook, and I make dinner just about every day of the week. I have a set of Shapton stones 1000, 2000, and 5000, and a DMT duosharp in fine/extra fine. My first attempt at sharpening was my old Tojiro 240 (VG-10 I think?) on the DMT and it was horribly difficult. I've been slowly getting better ever since then, and hopefully soon I'll trust myself enough to use my Wakui W2 a bit more.
Hello members!
- Thread starter g-unit
- Start date
Help Support Kitchen Knife Forums:
Welcome to the forums
- Joined
- May 3, 2011
- Messages
- 10,229
- Reaction score
- 5,012
Welcome aboard!
Once you have become proficient with VG-10 and learned to abrade its burr through the entire progression, your sharpening will have got a huge improvement all your knives will benefit from.
Once you have become proficient with VG-10 and learned to abrade its burr through the entire progression, your sharpening will have got a huge improvement all your knives will benefit from.
