or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Whetstone(s) for mac and fujiwra fkm
New Posts  All Forums:Forum Nav:

Whetstone(s) for mac and fujiwra fkm

post #1 of 2
Thread Starter 

Hi everyone,

      I'm new to chef talk... and proper sharpening with whetstones. I was wondering what would be the best set up for sharpening my mac professional santoku, my fujiwara fkm 240mm gyuto, and my mac honesuki. I'm a professional line cook, but i have only used western knives and had them sharpened professionally,I would like to learn more about free hand sharpening and which stones to begin sharpening with ease, i have also made an impulse buy of the 400/1200 stone from jck.

post #2 of 2

you can make do with your combo stone and just add maybe a 3k-6k, like say a suehiro rika 5k for finishing, polishing. 

 

do check out jon broida's videos on youtube if you wanna see a real sharpener at work.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Whetstone(s) for mac and fujiwra fkm