/ck/ - Food & Cooking

>>8889169
Stropping does polish an edge, just slowly, faster if using a very fine grit compound, as I suspect you know and alluded to, but are just being persnickety with the other poster for some reason.
Also, GL touching up a hard tempered gyuto that has been chipped up due to cutting stuff with lots of black peppercorn or any kind of woody bits that can easily put lateral pressure on the edge (sorta like a bone that is closer than you thought, right?). That thing is going to have to be ground down past that edge.
I mean, if you're thinking the average gyuto is only HRC60 max, then I might grant you the point on chickens, but still not something like BPC crusted meats given the thinner edge grinds and the typically higher carbon and lower (if existent at all) molybdenum and vanadium.
I love some Japanese knives, but some of the stuff you said doesn't really help and just sounds condescending if not flat-out wrong.

>>5525952
>bisect a knight.
Pleb