Recent content by DeWynter

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    Honing steel recommendation for AUS-8 and VG-10 knives

    Hi everyone, While I'm cooking for more than 40 years I'm still a total noob in knife sharpening. I've got a bunch of very good Japanese VG-10 knifes (Nakiri, Santoku, Gyuto etc) with HRC 61, and every time I need to sharpen them (twice a year) I almost have a heart attack. I've got #1000, #4000...
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