Cookware 8

Need recommendation for sharpening steel to be used with a very hard knife.

trymonlam | Jan 11, 200807:10 AM

just bought the hiromoto tenmi jyuraku 10 in gyuto over the christmas season. it's got a rockwell of 62. since i've never used anything this hard, i suppose the regular steel for german knifes won't work too well. any recommendation? or should i be using a steel with this at all?

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