Separate names with a comma.
Discussion in 'Cooking Knife Reviews' started by mrbushido, May 15, 2014.
Shal i buy a Ceramic or diamond sharpening steel for my gyuto?
Its a tojiro shirogami gyuto
None of them. For touching up, make a few edge trailing strokes on your finest stone, or, if necessary, the one before. A diamond rod will eat your edge, a fine ceramic one fatigues steel. Rods are meant to realign the edge of soft steel. Realignment is hardly necessary with hard Japanese steel.
Isnt it god for deburring or touching up?
And Wont a diamond one take Very little off the edge and keep it good for longer or?
Forget it mrbushido. Benuser is right. I can add that a leather strop is also good for deburring (and polishing at the same time).
Ok Thanks People
You can strop on cardboard to touch up your edge and newspaper to polish. Cardboard has a clay content that makes for a great strop.