Here's what I've got, I find the perspective in this picture deceiving on the size but it shows the knives pretty clearly:
From top to bottom those are:
Zanmai - VG-10, 110mm petty
Hiromoto - VG-10 clad, aogami super core - 210mm gyuto (my first nice knife, use it the most for sure)
Masakage - white steel #2 - 270mm sujihiki
Cleaver! I don't know who made it, and I'm not sure what steel it's made out of, but it was like $30 and it destroys chickens.
I got the petty and the slicer from this guy who also sharpens my knives and does a really good job if you live in Toronto: http://knifetoronto.com
I made sure the petty was stainless steel because I use it to cut citrus for drinks all the time and that would wreck any other steel pretty fast. I tend to just go drink the drink instead of washing and drying the knife immediately after making it.
I also have a 1000 grit whetstone but I'm afraid to use it on my knives because I don't know what I'm doing. I plan to practice on crappier old knives that I don't care about, but does anyone have any good videos on how to do it? I went to the group sharpening demo that the knife store guy holds in his store but I'm still nervous about messing up my knives since I haven't had any hands on training.
|# ¿ Jul 4, 2013 02:06|
|# ¿ Oct 17, 2018 01:22|