Now when I get a bunch of knives like this, and these live in professional kitchen, I sharpen them all on one stone, then switch to the next stone and so on. The alternative is sharpening each knife separately but that would take a long time, longer than the method I use. This is roughly 4 hours of work to finish them all.
I used Shapton Glass, Naniwa Chosera and Nubatama Bamboo Japanese Water Stones.
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| Naniwa Chosera 1k, 2K, 3K and 5K (from Left to Right) |
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The fantastic Naniwa Chosera 3,000 stone. I love this stone.
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My nifty new card
All the info is on the back
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