Messages

Thank you for the reply, I appreciate it, and amen on "iron sharpens iron".

Thank you for the reply, I appreciate you taking the time. Honestly from what I've heard about high rockwell rated knives is that diamond stone, even the finer grits, put significant scratching on the edge, so I'm a little scared to try it out on a $300 knife.

Thank you very much for the detailed reply, I appreciate it. I should have guessed that a traditional stone process would have been more appropriate for a traditional Japanese knife.

I'm getting a high end Japanese kitchen knife in the future, and I was just wondering if it would be a bad idea to sharpen it on the T-8? I've seen it done before, but not for a high carbon steel one like the one I'm saving up for. Here's the knife in question;
https://echefknife.com/product/yoshihiro-kurouchi-super-blue-steel-stainless-clad-kiritsuke-multipurpose-chef-knife/

Thank you for any, and all replies.

This gentlemen has the most professional tutorials I've been able to find on YouTube. I'm getting the PDF version of his sharping guide next month, and I'm gonna read it cover to cover before I purchase, and begin using the T-8.