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I have a japanese water stone with I believe 2k and 6k grit (not at home or else I'd check). I like it a lot but I'm not 100% sure if I'm using it optimally. What would be the best way to know if I am? Obviously the knife is getting sharpened but I've never experienced "OH GOD IT TOUCHED ME AND MY ARM IS OFF" sharp. I have an 8" Wusthof. gobboboy fucked around with this message at 22:16 on Jul 9, 2013 |
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Jul 9, 2013 22:14
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| # ¿ May 3, 2024 12:25 |
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I'm probably a gigantic knife noob for this, but I've been considering getting this Damascus chef's knife. http://www.amazon.com/Yoshihiro-Cutlery-Hammered-Damascus-7-Inch/dp/B00D6DVUCK After weighing what I've heard, I'd like to get a japanese knife to try it out and I absolutely love the look of Damascus steel. Is this a good one to go with or is there something very wrong with this that I should know? Does Damascus sharpen normally with a water stone?
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Aug 1, 2013 03:04
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Yeah, I have an 8" currently so I guess I'll stick with that. Glad to hear sharpening would go just as easy. I'm pretty happy with the price but I guess that has to do with only 16 damascus layers. Thanks guys!
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Aug 1, 2013 16:16
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WHAT HAVE I DONE!?
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Aug 1, 2013 17:26
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