/ck/ - Food & Cooking

>>19565082
It was in an unpolished state. That is a sort of test knife that is always in various states of polished.

Observe a once rusty Munetoshi petty polished for fun and relaxation.

>>19467752
Buy a jnat and a small piece of uchigomori to polish that gyuto up.

A 12 inch Sujihiki is a fun knife to have. Maybe get a single bevel something like the honesuki, garasuki, or if you make noodles look into getting a sobakiri.

>>19387543
>All factory made knives.
Get some handmade ones, bro. Wtf are you doing? Do you even own a carbon steel knife?

Sharpening is chumps work. Letting your carbon steel knives get rusty and then spending multiple hours repolishing the flats for purely aesthetic reasons is where it's really at.

Jnats produce killer edges on knives.