Keith Sinclair
Senior Member
Wow thanks, a lot of advice coming very quickly!
Yeah, I know technique is most important, and it will probably take me a while, I'm basically a home cook, so my knives get to be used only so much.
To make things easier, I will probably contact Maksim and see what he can offer, I'd rather not buy from the US at the moment, I'll wait until I visit there, hopefully next year some time.
So I understand 3 is what I should be looking for.
The Tojiro was not cheap, in fact too expensive for what it is , especially here in the UK, but that's spilled milk, and no use kicking my self over this. I suppose I can find a cheap carbon knife somewhere or buy the Murata.
I actually have a CCK 1303 cleaver, would that be a good knife to practice on ?
Sure you can raise a burr on your CCK Cleaver, thin behind the edge kick in your final bevel. Cleaver sharpening you can use same techniques, however it feels different because the handle hand which controls spine height is farther away from the blade edge than on a Gyuto. I have found good place to get old carbons are swapmeets & garage sales. Old carbons for dirt cheap.