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Rod choice?

Mon Feb 17, 2014 7:26 pm

Hello Mr. Richmond,

I am considering purchasing one or more of the following knives from you: the Hiromoto Gyoto 210, the Takamura Migaki R-2 Gyuto 210mm, and/or the Tojiro DP.

What would be the best steel for these knives? The steel I own is a Wusthoff Dreizack Hartverchromt.

Thanks,

Gene

Re: Rod choice?

Mon Feb 17, 2014 7:26 pm

I like this idahone rod a lot. It's cheap, gentle on your edges and works well: http://www.chefknivestogo.com/idahone.html

Re: Rod choice?

Mon Feb 17, 2014 7:55 pm

I like the Idahone myself but I'd pay the extra $2 and get the 12".

Re: Rod choice?

Mon Feb 17, 2014 7:59 pm

+1

Get the 12" for sure. Easier for longer knives than the 10".
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