I will try my best to get more videos up. The last few years have been very busy leaving very few hours to do these videos. I hope to have a hirame video up by summer!
Do you mean the edge or the whole knife? I keep my knives stored in the wooden saya when I'm not using them. The edge is sharpened and polished from 1000 to 6000 on whetstones. Hope this answers your question.
Thank you for come back !!!
Welcome Back :)
Hopefully, many more to come!
You need to do more videos, 3 years 1 video? Man. can you show me how you filet fluke/flounder? Thanks
I will try my best to get more videos up. The last few years have been very busy leaving very few hours to do these videos. I hope to have a hirame video up by summer!
After 3 years your knife still shine, why?how?
Do you mean the edge or the whole knife? I keep my knives stored in the wooden saya when I'm not using them. The edge is sharpened and polished from 1000 to 6000 on whetstones. Hope this answers your question.
Thanks Chef