Hi all,
Received my first knife a few days ago, not yet used (and won't be using it for a couple of weeks still), as kitchen being remodeled and nowhere big to prep food on.
As my first intro knife I bought the following:
Looking for a good starter stone (double sided?), but have started reading about hardness of knife, length of stone - things I had considered before.
Just looking for some advice - threads I've read suggest most knives require sharpening before first use, but how would I tell if it is at its optimum beforehand?
Thanks in advance!
Received my first knife a few days ago, not yet used (and won't be using it for a couple of weeks still), as kitchen being remodeled and nowhere big to prep food on.
As my first intro knife I bought the following:
Looking for a good starter stone (double sided?), but have started reading about hardness of knife, length of stone - things I had considered before.
Just looking for some advice - threads I've read suggest most knives require sharpening before first use, but how would I tell if it is at its optimum beforehand?
Thanks in advance!