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Tywing's Profile

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A steer on a stone

I'm based in Austin. I know a guy who might be able to show me how to do it but he just recently got another job and so his availability for teaching hours has been compromised, so again input is valued.

Jun 23, 2012
Tywing in Cookware

A steer on a stone

You are correct in assuming I have zero experience sharpening on a whetstone, so I think what I'm going to do is investigate both getting a sharpening service for the initial uraoshi, and also finding someone in the area to train me in sharpening. I can't stomach the thought of ruining my blade.

Jun 23, 2012
Tywing in Cookware

A steer on a stone

Thanks everyone for all the input, every single bit is much appreciated. I did have concerns after reading about putting on the real edge and the insert in the box (which I assume holds such information) is in Japanese. The backside of the blade is hollowed but the concave is a little more subtle than the one depicted in the diagram. I'm pretty sure it needs the uraoshi, because mine looks more or less like the "un-uraoshi'd" blade pictured on korin. Thanks everyone for your help again, I am sure my knife sharpening will be much easier with these resources.

Jun 22, 2012
Tywing in Cookware

A steer on a stone

I just recently started breaking into the art of pulling sashimi. For my birthday my dad got me a brand new yanagi (Masahiro-Hamono, 300 mm). I'm pretty depleted of funds but i know i should throw down for some waterstones ASAP if I want the knife to perform. Assuming I can only buy one stone at a time (and that the budget for each stone is about $150) over the next couple of months. Anyone got any suggestions for some clutch brands/grits that I should look out for?

Jun 21, 2012
Tywing in Cookware