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Here's what I've got, I find the perspective in this picture deceiving on the size but it shows the knives pretty clearly: From top to bottom those are: Zanmai - VG-10, 110mm petty Hiromoto - VG-10 clad, aogami super core - 210mm gyuto (my first nice knife, use it the most for sure) Masakage - white steel #2 - 270mm sujihiki Cleaver! I don't know who made it, and I'm not sure what steel it's made out of, but it was like $30 and it destroys chickens. I got the petty and the slicer from this guy who also sharpens my knives and does a really good job if you live in Toronto: http://knifetoronto.com I made sure the petty was stainless steel because I use it to cut citrus for drinks all the time and that would wreck any other steel pretty fast. I tend to just go drink the drink instead of washing and drying the knife immediately after making it. I also have a 1000 grit whetstone but I'm afraid to use it on my knives because I don't know what I'm doing. I plan to practice on crappier old knives that I don't care about, but does anyone have any good videos on how to do it? I went to the group sharpening demo that the knife store guy holds in his store but I'm still nervous about messing up my knives since I haven't had any hands on training.
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Jul 4, 2013 03:06
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| # ¿ Apr 29, 2024 13:28 |
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