We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Nov 12, 2012 10:48 am
I recently received a Konosuko white #2 Gyuto that was purchased from your site. I love the knife but I was wondering if you could help me with the care a little bit. I am told not to steel it but how best do I keep it sharp and keep it looking reasonably good.
Also I was interested in purchasing a petty knife. The 150 petty in the same line is out of stock. Do you have any recommendations on another good quality petty?
Mon Nov 12, 2012 10:52 am
Yes you can steel that knife. A smooth rod or fine grit ceramic rod will work well. Just don't use aggressive steels and you will be fine. Lots of people (myself included) usually strop their knives on leather or balsa with compounds. It's a more gentle way to keep the edge performing well.
We have the Konosuke Fujijama petty in stock (I have 1 left) and it's a gorgeous knife. Take a look here:http://www.chefknivestogo.com/kofuwh2pe12.html
We have the other one on order but it's been taking them a long time to get me stuff. I'm not sure when we'll get them.
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