|Banner advertisements by bbqads.com|
In Reply to: Re: Finally upgraded my chefs's knife. posted by ShoddyHog on February 08, 2012 at 11:34:59:
I agree, once you've used a truly good kitchen blade, you'll never go back. And, yeah... I resharpen all of my knives with a final hone down to a quarter-micron (about 60,000 grit).
I'm actually giving the knives above away as raffle gifts at the up-coming Kooker's Kare WinterFest... top one is a stainless Fujiwara 145mm Honesuki and the bottom one is a carbon steel Fujiwara 240mm gyuto.
The BBQ Forum Home Page