Kasumi's are not the best choice in the japanese field. Look for brands like Horimoto, Masamoto, Ryusen, etc. There is something called the Rockwell scale that gives a knife a number based on hardness of the steel. For general use, you...
It sounds really great, but to be honest I would have to say no. No matter how delicious it is, people generally still consider pizza something that is no greater than pizza hut or taco bell. If it is somewhat within the price range, I...
Very true. I base my usage on the fact that I pretty uch brunoise and oblique a lot of root vegetables and onions etc. all day every day. I need the sharpest edge possible. You CAN you use a steel, but like he said, you have to be more...
Keep the stones submerged in a 1/3 pan of water so you always have them at the ready. The knife will stay sharper longer than a german knife. You don't have to steel it. What it comes down to though is it's your knife. If you feel more...
I meant don't use a steel at all. Nobody can apply even pressure on a steel so you end up with a wavy edge. Being that german steel is softer, it's not as much a problem as you typically sharpen less because the edge won't hold for long...
