MAC SR-85 Ceramic Sharpening Rod 215mm
Sakai Takayuki Sharpening Steel
$69.00 USD +
Suehiro Extra Fine Sharpening Stone - #3000
One Two Three Sharpening Stone Stand
MAC SR-65 Ceramic Sharpening Rod 180mm
Suehiro Medium Sharpening Stone - #1000
King Sharpening Stone
King Fine Sharpening Stone - #1000
Suehiro Coarse Sharpening Stone - #220
Fine ceramic Sharpening Rod Black Plastic Handle
$8.00 USD $14.00 USD
Which knife type is the most all-purpose?
The gyuto and santoku are the most versitile and well-rounded knife styles, making them the most popular knife styles, as well. The gyuto has a long, tall blade with a sweeping curve, making it ideal for meats and vegetables, alike. Santoku are medium sized knives with a relatively flat edge allowing for fine and controlled chopping.
Which knife is best for vegetables?
When it comes to chopping and dicing, nothing can beat the power of the nakiri. Their long, flat and square tip give the nakiri its unique shape. Not only does this shape allow for easily chopping through any vegetable, the unsharpened tip doubles as a convenient cutting board scraper. If you want a knife that is more versitle, the santoku and bunka are also great, compact vegetable dicers.