We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Jun 02, 2013 3:33 pm
I am researching into my next japanese knife purchase. i am looking for a knife that is very easy to resharpen. can you let me know which knives you have that are super sharp and also the easiest to resharpen.
I have watched a bunch of the videos you have on your website - i found them very helpful, however they dont mention much on ease of sharpening.
Any info you can give me will be greatly appreciated.
Sun Jun 02, 2013 3:35 pm
Anything in AEB-L steel is super easy to sharpen. http://www.chefknivestogo.com/aeblsteel.html
Mon Jun 03, 2013 1:13 pm
Yeah, I'll second the notion that anything in AEB-L will be easy to sharpen.
AEB-L is a stainless steel, FYI.
Mon Jun 03, 2013 6:09 pm
AEB-L is a good stainless choice. Most of the carbon steel knives on our site, especially the cheaper ones sharpen up really easily too and are fun. Something like the Konosuke white #2 line would make a great knife to use and it sharpens like butter.
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