jpaulg
Senior Cook
I'm looking at getting a sashimi knife and figure that if I'm going Japanese I might as well go the whole hog and get a single bevel knife.
Any tips on sharpening, use and care of single bevel knives that would be different from double bevel knives?
On the sharpening front I'm a little worried that a burr might develop on the back edge.
Any tips on sharpening, use and care of single bevel knives that would be different from double bevel knives?
On the sharpening front I'm a little worried that a burr might develop on the back edge.