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g-unit

Active Member
Joined
Sep 21, 2022
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Location
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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.
 
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.
 
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