Sukeetoshyoo88
Assistant Cook
- Joined
- May 11, 2007
- Messages
- 7
so i've been reading around at some forums.
and many people say that having a honing steel that has no grooves is better for your edge, then a steel with grooves, especially for japanese blades.
is this true?
how much of a difference does it make?
and many people say that having a honing steel that has no grooves is better for your edge, then a steel with grooves, especially for japanese blades.
is this true?
how much of a difference does it make?