Things I wish I knew about knife sharpening years ago:

- Skip the cheap Amazon no name whetstones and get Naniwa Basic double sides stones. 400x1000 and 1000x3000. 1000 will be the most used.
- The Naniwa stones need a lot of warming up before initial use, so steel plate and carbon powder 60 and 180. Also used to keep stones flat, though they wear super slow.
- Store the steel plate somewhere super dry to avoid rust.

#knives
#cooking

One way to hold a Japanese cooking knife.

#cooking
#knives