- Aug 4, 2011
- Reaction score
How often should i run my gyuto across the wet stones? Is this an every now and then hone or what?
It is. But you said "should", like "what is necessary". That really doesn't factor into it a lot around here. :tongue2:Gave me an impression that is was a once a week thing.
It is. But you said "should", like "what is necessary". That really doesn't factor into it a lot around here. :tongue2:
Some home cooks like to cook on an occasional basis, and only like the feeling of a fresh-off-the-stone edge.
The truth is, it depends on so much--what you are cutting, your cutting board(most important external factor), the heat treat the blade got, how well it is sharpened and deburred, if edge maintenance is done properly, how sharp you want it, what kind of sharp you want it, and your cutting style. It's different for everyone.
Sounds like a good plan to me. Ha, hopefully my standards don't keep increasingI am a home cook who also cooks about 4-5 times a week and I sharpen my every day beater gyuto once every couple of months. However when I first started sharpening I was sharpening it every couple of weeks but now I have gotten to the point where my edges last much longer. The best advice I ever received was just sharpen it when it isn't sharp enough for you anymore.