This is my typical routine for my Japanese knives. Here I'm sharpening up my white steel vegetable cleaver.
https://www.youtube.com/watch?v=xcQcFqDNr88
Details are in the video description. It's actually a little too sharp for the first 4-5 uses, as it digs into the cutting board, but it's my standard as it sharp enough for sashimi knives (yanagiba).
Feel free to ask any questions!
https://www.youtube.com/watch?v=xcQcFqDNr88
Details are in the video description. It's actually a little too sharp for the first 4-5 uses, as it digs into the cutting board, but it's my standard as it sharp enough for sashimi knives (yanagiba).
Feel free to ask any questions!