MowgFace
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All great tips above.
I could also recommend picking up a Masahiro Carbon Gyuto from Amazon for ~50 bucks and use that as your knife work guinea pig.
Wanna try rounding your choil? Masahiro! Thinning? Masahiro! Re-tip? Masahiro! Western to WA conversion? Masahiro!
A lot of my early sharpening was on crappy cheap steel, and while it provided some reps and experience, wasnt 100% translatable to quality steel. While i think the Masahiro is softer, in the 58-59 range I think its darn close to what you could expect from harder Japanese knives.
I dont have any experience with the Fujitora Molybdenum line, sometimes called Fuji Narihara (Made by Tojiro Parent Co) but $34 for a 240 gyuto to sacrifice to science ain't too bad.
I could also recommend picking up a Masahiro Carbon Gyuto from Amazon for ~50 bucks and use that as your knife work guinea pig.
Wanna try rounding your choil? Masahiro! Thinning? Masahiro! Re-tip? Masahiro! Western to WA conversion? Masahiro!
A lot of my early sharpening was on crappy cheap steel, and while it provided some reps and experience, wasnt 100% translatable to quality steel. While i think the Masahiro is softer, in the 58-59 range I think its darn close to what you could expect from harder Japanese knives.
I dont have any experience with the Fujitora Molybdenum line, sometimes called Fuji Narihara (Made by Tojiro Parent Co) but $34 for a 240 gyuto to sacrifice to science ain't too bad.