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04-06-2014, 04:35 PM
Thread: Theory
by WadePatton- Replies
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ah but the Japanese are extremely concerned with...
ah but the Japanese are extremely concerned with the damage that the cutting does and the changes in appearance and flavor of the fish. That's why they hone cutlery to extremely polished edges, with...
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04-05-2014, 07:15 PM
Thread: Theory
by WadePatton- Replies
- 22
- Views
- 1,938
Here's my go on cutlery: choose angle and finish...
Here's my go on cutlery: choose angle and finish of bevel for purpose/durability. THEN set a full bevel. I've learned that the easiest, and fastest way to do this is to hone until you start pushing...
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