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Old 07-31-2019, 03:28 AM
PetterJhon PetterJhon is offline
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Beginner questions

Hello everyone,,
I recently bought a Munetoshi Kurouchi Gyuto but I still have some questions about its use. After using it I noticed that it had developed a very minor burr. I read that honing rods aren't suited for aligning the edge on Japanese chef's knives. But what do I use then instead of a honing rod?

I also noticed that there are tiny chips on the edge. I don't have photo's of it but it's the same as the photo's in this commercial restaurant equipment thread. From what I understand this happens because it's the factory edge. Is this a correct assumption ?

Last edited by PetterJhon; 08-02-2019 at 02:51 AM.
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Old 08-08-2019, 12:30 AM
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M&J M&J is offline
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A leather strop or similar leather mounted to a backing substrate with a polishing compound applied.


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