Clayton SF
Headphoneus Supremus
- Joined
- Aug 27, 2009
- Posts
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Quote:
I have one. My father gave it to me. It was his that he got 40 years ago. You have to sharpen it with a carborundum stone and water. The blade rusts if you don't dry it properly after washing it with water. I'll take a picture of it if I can find it.
When sharpened properly it is sharpest knife I own.
It looks like bottom one in this picture:
Since we are talking cooking here, anyone use a true Japanese style knives? The one that will oxides/rusts?
I have one. My father gave it to me. It was his that he got 40 years ago. You have to sharpen it with a carborundum stone and water. The blade rusts if you don't dry it properly after washing it with water. I'll take a picture of it if I can find it.
When sharpened properly it is sharpest knife I own.
It looks like bottom one in this picture: