Hello and thank you for having this forum. I am a home chef with 8 Japanese knives, 12 Wusthof Classic, two cleavers, a few handmade knives and an antique silver-handled carving set. (Plus my garage blades… also important to keep sharp.)
I’m wanting to improve my sharpening knowledge and skills. Initial focus is understanding the actual edge angles to target for my two “70/30” Japanese knives, a gyotu and a petty, that both get a lot of use.
I’m wanting to improve my sharpening knowledge and skills. Initial focus is understanding the actual edge angles to target for my two “70/30” Japanese knives, a gyotu and a petty, that both get a lot of use.
