Hi
I've learned alot over the past two days in my search for a new knife set, but first, I'm going to attempt to sharpen my current knives.
I spent about $40 on some whetstones. 600, 1500, 3000, 8000.
The knife pictured is MAC brand from Japan that I found in my cupboard. It's dull. It's chipped. It's stamped steel. Would I be able to repair with with the supplies that I have?
In the past, I've used the honing rod on both edges to try to get it sharp. I've recently learned that Japanese knives have only 1 side that should be sharpened. Did I ruin it?
is the rod needed if I have the whetstones?
Thanks
*This post is reposted from COOKING by suggestion from another poster
Submitted December 24, 2016 at 11:14AM by cckriss http://ift.tt/2idANAG
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