I have enough redundancy in my collection that I was thinking about the value of having a gyuto sharpened specifically for raw proteins. I’ve seen people mention that a lower-grit edge in the 1-2k range is better vs higher grits for that application.
I sharpen everything at 4k, so I was curious if anyone out there has a “raw protein” knife they sharpen differently from their usual edge, and if it’s enough of a difference to be worthwhile?
I sharpen everything at 4k, so I was curious if anyone out there has a “raw protein” knife they sharpen differently from their usual edge, and if it’s enough of a difference to be worthwhile?