Sun Jul 28, 2013 9:40 am
Hi I've got my tojiro dp damascus nakiri knive few weeks ago(the knife isn't that sharp out of the box)and I started to using it right away .however I need your help choosing the right honing steel for this knife.
I currently have a 9" Wusthof Classic Ikon Creme steel,this steel has a smooth fine grooves and I've been using it for my mundial forged knives,however after honing my Japanese knife with this steel there's very little improvement.also when I'm honing my mundial knife with a regular cut steel rod It gets very good sharp.i work as a line cook and got lot prep to do so a I need a good honing steel.
I considering getting one of f.dick line steels. Can you tell me which one(of the steels below)should be use for certain knives and why?
> F Dick Packing House Steel
F Dick Dickoron 12" Polished Steel Oval
Dickoron Combi Sharpening Steel, 12'' sapphire/polished cut
And can you recommend me a proper honing steel.
Thanks a lot!
Mon Jul 29, 2013 12:26 am
A metal steel is the wrong choice, you should be using ceramic.
Such as this one http://www.chefknivestogo.com/id12cerodwna.html
Mon Jul 29, 2013 12:35 am
JOHN DOE <> +1 to the above.
Heed Jason's words of wisdom.
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