Knife Sharpening | How to Fix Chips on Your Chinese Cleaver? Shun KDM0014 SG2 如何修复一把满是崩口的菜刀

[@Alex25CoB]

On the leather strop hold the same angle as on the whetstones?

[@DanielWorkshop]

New target now. I need to test the debado stones.

[@tailibaba]

Yeah, it's not bad. LD is better.

[@zehaowu3393]

您好，请问您这个视频有在国内能看到的社交媒体发布嘛？

[@tailibaba]

你好，Bilibili找爱磨刀的大叔

[@howwanpeng8753]

Hi after #1000, you finished your sharpening at #3000 and stropping? Thanks

[@tailibaba]

After #1000, I used Naniwa Professional #3000 and Suehiro G-8 #8000. Then stropping.

[@howwanpeng8753]

Hv u use Kitayama #8000. What is your feedback if u hv used? Thanks. My highest grit is KING KWS 65 #1000/#6000

[@tailibaba]

I used it many time. Honestly, I don't really like it.

[@howwanpeng8753]

Hi after #1000, you finish the cleaver at #3000?

[@tailibaba]

Hi, for this knife, it was Naniwa Professional #3000 and then Suehiro G-8 #8000.

[@dongyizhou1942]

日本大厂牌子的刀都为了迎合欧美市场，把三德刀的弧度都做得很大。所有刀的重心都太靠后，用起来都非常不趁手。亚马逊上买了好几把都给退了。最后还是入了把黑崎优的。。。

[@tailibaba]

三昧的三德还算保留了平直的刃线

[@任志坤-d8v]

有没有vx

[@tailibaba]

有

[@lighteningwawa]

我一把旬的三德刀就是因为弧度太大了长久吃灰。大多数日本牌子的牛刀都没有这么弯。

[@tailibaba]

旬的070几那款三德刃线还挺平的。你的可能是另一款吧？刃线弧度大就是rocker的天堂

[@Zeus-ly6od]

我的昌景零180mm三德也是这样，原本有把240mm牛刀的，特意买把小一点的三德配一下，结果这东西就是切蒜头和小葱最好用。用推切切菜切丝还是得找菜切，桑刀或者薄刃。

[@tailibaba]

三德其实还好啦。刃线比较平直