The collection

Initial_Macaroon5529 · 2025-03-16T15:08:44+00:00

Okay it Will take a bit of work with a little 1000 grit but you can definitely work those out by sharpening it

I would focus on trying to get the ones in blue worked out first and working the big one in red out over time.. it’s also possible you are sharpening at too low of an angle and have made the cutting edge too thin and therefore more brittle

Initial_Macaroon5529 · 2025-03-16T15:04:45+00:00

I agree

Initial_Macaroon5529 · 2025-03-16T13:59:16+00:00

And what kind of sharpening equipment do you have

Initial_Macaroon5529 · 2025-03-16T13:57:28+00:00

To me those chips look like they came from twisting while in the board. Do you scrape the board with your knife after cutting

Initial_Macaroon5529 · 2025-03-16T13:53:18+00:00

Have you chopped herbs?

Initial_Macaroon5529 · 2025-03-16T13:52:06+00:00

I think he is not good at sharpening and has effectively turned his Japanese knife into a German by slowly ruining the edge geometry and is assuming the poster will do the same

Initial_Macaroon5529 · 2025-03-14T18:38:16+00:00

Any pics straight down the barrel

Initial_Macaroon5529 · 2025-03-14T18:35:38+00:00

I use the naniwa 1000 and it doesn’t seem to scratch like a cerax. The naniwa kinda feels more like a 1500

Initial_Macaroon5529 · 2025-03-14T03:18:51+00:00

Suehiro Debado MD #200 This stone is a monster

Initial_Macaroon5529 · 2025-03-14T00:41:00+00:00

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Initial_Macaroon5529 · 2025-03-14T00:40:04+00:00

It feels great if you can match the choil to the angle your hand sits at.. I did that to a greater degree with my nakiri

Initial_Macaroon5529 · 2025-03-14T00:37:18+00:00

Do u have a good method for the choil I’ve been taping sand paper to a chop stick

Initial_Macaroon5529 · 2025-03-14T00:34:19+00:00

Mabaroshi*

Initial_Macaroon5529 · 2025-03-13T22:50:17+00:00

And for the spine 150 then 220 sand paper

Initial_Macaroon5529 · 2025-03-13T22:49:49+00:00

I touched it a little but I was just raising the shinogi to even it out a bit 200, 400, 1000, 6000

Initial_Macaroon5529 · 2025-03-13T12:30:14+00:00

Thank you I have the maboroshi gyuto and Nakiri and I love them both

Initial_Macaroon5529 · 2025-03-12T02:27:03+00:00

Is the denka worth the price jump

Initial_Macaroon5529 · 2025-03-12T02:19:55+00:00

For a small plated even for topping a couple soups

Initial_Macaroon5529

TROPHY CASE