i was talking to my chef about knives, and he was telling me that japanese designed knives have a slimmer and more angled blade then the german ones, and as such, when running down the steel, you have to angle the blade mroe sharpley, so instead of 45 degrees which they like to reccomend, i do it basically as flat as possible and it works, i think.
i sharpen my knife just before i use it, and every once in a while if im in the kitchen and just feel like doing it. i use a G2 btw, great blade, not so good on the handle. |