I was looking into bringing the edge up a fair bit on of my knives which is a stainless clad aogami super chef knive (21cm) to around 5mm ~ 1cm but I've never really done it to a knife which has a "core".
Now, I've done it to my "monosteel" UX10 and Suisin INOX but I've never done it to a "clad" knife and was wondering if anyone has had any experience with doing so or can offer insight into it.
I was looking into bringing the edge up a fair bit on of my knives which is a stainless clad aogami super chef knive (21cm) to around 5mm ~ 1cm but I've never really done it to a knife which has a "core".
Now, I've done it to my "monosteel" UX10 and Suisin INOX but I've never done it to a "clad" knife and was wondering if anyone has had any experience with doing so or can offer insight into it.
Thinned my Tojiro DP a bit (soft stainless cladding over the VG-10 core steel), and it went alright. I can't reliably say if it'll go faster than thinning monosteel stainless, but the process is the same.
Thinned my Tojiro DP a bit (soft stainless cladding over the VG-10 core steel), and it went alright. I can't reliably say if it'll go faster than thinning monosteel stainless, but the process is the same.
Yes, I noticed less friction and resistance moving through foods
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