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B&B group buy for Japanese kitchen knives**Update post 307**

ouch

Stjynnkii membörd dummpsjterd
Six months on the original edge is pretty impressive. Nevertheless, I'd recommend touching them up long before they really need a major sharpening.

An analogy would be a straight razor. When you (finally) get one truly shave ready, you can keep them going with only minimal touch ups. Once they degrade past a certain point, you have to start all over againl. Same goes for knives.
 
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