Thu Nov 08, 2012 8:57 pm
Hi my name is Cris,
I was wondering about a few articles on your site.
I use the misono ux10 gyuto and sujihiki 270 mm and I sharp them with the naniwa superstones from 400 up to a 8000 grit
I used my knifes daily in a professional kitchen and my question is which honing rod would be more suited and what would you recommend ?
I'm very interested by these picks and what r the differences.
1- HandAmerican Borosilicate Honing Rod 12"
2- Idahone Ceramic Sharpening Rod 12"
3- Hand American Super Fine Butcher's Steel
thank you in advances for your help and looking forward for your answer