Fri Aug 02, 2013 5:48 am
MARK <> Thank you for reigning this back in to the question, "What strop should I get?"
JASON <> Thank you for your voice of reason regarding the threads evolution into, "what to sharpen with..."
NICO <> WE STILL HAVE NO IDEA WHAT KNIFE YOU ARE TALKING ABOUT.
Furthermore, you say you hone with your rod, "before and after every use." Why.?! After every use or before every use yields a knife that is trued before its next usage, correct? Honing twice before you use your knife seems like overkill. If you hone before and after every time you use a knife in a professional kitchen, that is a MASSIVE amount of trips to the rod, and in a professional setting, I reckon you are moving quickly which is most likely & inadvertently opening your knife's edge up to damage from unnecessary repeated impact.
Fri Aug 02, 2013 3:40 pm
Melampus wrote:MARK <>....you say you hone with your rod, "before and after every use." Why.?! After every use or before every use yields a knife that is trued before its next usage, correct?
My thoughts exactly.
Sat Aug 03, 2013 10:28 pm
I use a moritaka nakiri as well as an 8" shun ken onion. And I have the moritaka boning knife. The reason I'm getting the banno bunka is because sharpening the shun is very difficult with the bolster being so low to the blade.i have put my order through for the strop kit and can't wait to use it
Sun Aug 04, 2013 3:16 am
I have a deep 1/3 that i use to put my ceramic rod into that is on my station. i suppose i can cut down on the honing its just a bad habit i guess.
Sun Aug 04, 2013 3:33 am
Nico123 wrote:......i suppose i can cut down on the honing its just a bad habit i guess.
It's not that it's a bad habit if your doing it right, you just don't want to over do it.
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