Thu Aug 15, 2013 5:48 pm
I’d like to ask some advice . . .
I’m known for having the sharpest hunting and kitchen knives around, But
I recently purchased a Shun Premier Sumo Santoku (2 Tojiro DP / 90mm paring & 120mm Petty)
my sharpening methods don’t seem to be working on the Shun and was considering buying a wetstone
what would you recommend?
Thu Aug 15, 2013 5:49 pm
It will help us if you take us though your current routine. Tell us the steps you use to sharpen and what you're using.
Thu Aug 15, 2013 7:07 pm
My opinion is not all that high of shun knives but to get a quality, consistent, and lasting Sharp edge a 400 latte and Naniwa 2k green brick would be a good combo.
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