Hi all,
Stopped by here mostly to learn about sharpening, but as I have a tendency to fall into rabbit holes, who knows what might happen
Knives at home include Shun and a few Masahiros, plus some Germans. Masa gets the most use - good grip and balance, and it's easily kept and sharpened. Stonewise, we are talking whetstones from Japan, but only cheaper ones. One Naniwa super, one unbranded double sided, but I have to get back to you on the grits. Plus, I have a hard time believing the given grits, as it's basically only one of the three I can get to really have an effect (and the jumps shouldn't be too high either).
Looking forward to learning and posting and am glad you'll have me.
Stopped by here mostly to learn about sharpening, but as I have a tendency to fall into rabbit holes, who knows what might happen
Knives at home include Shun and a few Masahiros, plus some Germans. Masa gets the most use - good grip and balance, and it's easily kept and sharpened. Stonewise, we are talking whetstones from Japan, but only cheaper ones. One Naniwa super, one unbranded double sided, but I have to get back to you on the grits. Plus, I have a hard time believing the given grits, as it's basically only one of the three I can get to really have an effect (and the jumps shouldn't be too high either).
Looking forward to learning and posting and am glad you'll have me.