Hello, sorry I'm late to the thread.
I'm a sushi chef and have been for almost a decade.
Yanagiba, is solely for sashimi. One stroke to cut slices of fish.
Considered a chisel edge, only sharpened on one side.
Sujihiki, is a multi purpose knife, doing many things like many already said.
Not sure if this is going to help you, but I was taught to sharpen by my head chef giving me a cheap dull kitchen knife and a $25 1200 grit king stone.
He showed basic angle of kitchen knife (about 15•) and said to keep hands steady.
There are many videos on YouTube that I didn't have back...
I guess it depends what you want or what everyone wants.
I always keep frozen pork bellies and salmon in the freezer, easy to thaw and prepare, takes little cook time.
Also I like using the crock pot as vegetables are very cheap and very tasty out of the crock.
Meat on bones are usually cheap...
Perhaps after you polish you can wipe/dry several times to force a thin patina?
I'm not too advisable on anything but I know after a sharpen I must wipe edge so that it doesn't patina too quick (I kind of like the mirror polish edge to contrast dark blue patina).
Yeah the one I have is very heavy, and by looking at it has about 3 bevels on one side, I'm not even sure why I have it and how it's in my kitchen (think it was here when I moved here) as it's as dull as a ruler and as heavy as a hammer, I actually use it to heavy duty banging haha!
I have to...
I hate reading these threads but always helpful.
I usually run underwater to remove debris and then wrap with slight pressure to stop bleeding.
Then keep wrapped.
Luckily I've never gotten stitches, though a few I probably should have judging by the scar.
But scars carry a story.