Hello! I'm Justin. I started the knife journey about two weeks ago. I sharpened a $14 clever from Amazon, on cheap, no-name stones from Amazon. The first and second time were good for just "getting the job done" and on the third try, I was able to "cut/tear" a reasonably straight line through paper. Since, I've purchased a Dao Vua 210mm, tall gyuto and am very impressed with it, out of the box. I'm looking forward to learning all I can about getting the ideal edge on both cheap steel and quality steel. Thanks for having me.
I'm just getting started.
- Thread starter jman8310
- Start date
Help Support Kitchen Knife Forums:
Welcome
Welcome!
