Peco
Banned
- Joined
- Sep 3, 2011
- Messages
- 575
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I about to invest in 3-4 stones. I cut a lot of veggies and protein.
I'm not looking for a 30.000 grit finish, I need good working edges that will last as long as possible.
I have ordered a gyoto in 52100 steel. If someone has sharpening experience with this steeltype - they would share - I'd appreciate it
I'm not looking for a 30.000 grit finish, I need good working edges that will last as long as possible.
I have ordered a gyoto in 52100 steel. If someone has sharpening experience with this steeltype - they would share - I'd appreciate it