dafox
Senior Member
Sharpening a Kanehide TK semistainless 210 gyuto and an Akifusa western SRS15 210 gyuto on a Chosera 800 and 3000 in preparation for making salsa from the garden. Listening to music, streaming Jazz Classics playlist on Qobuz, Charles Mingus Good Bye Pork Pie Hat is playing right now.
Hadn't sharpened a knife in almost a year, some of them are getting kinda dull but surprised how sharp they have stayed.
How 'bout you?
Hadn't sharpened a knife in almost a year, some of them are getting kinda dull but surprised how sharp they have stayed.
How 'bout you?
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