![just got my first carbon knife! 210mm tojiro shirogami itk. what are some tips or words of advice to maintaining it? still new to sharpening as well! : r/chefknives just got my first carbon knife! 210mm tojiro shirogami itk. what are some tips or words of advice to maintaining it? still new to sharpening as well! : r/chefknives](https://i.redd.it/py2a6c3017m31.jpg)
just got my first carbon knife! 210mm tojiro shirogami itk. what are some tips or words of advice to maintaining it? still new to sharpening as well! : r/chefknives
![My first japanese knife,tojiro shippu black at 21cm,can you guys give me some tips from experience and i also wanted to ask if i should use a regular honing steel or if My first japanese knife,tojiro shippu black at 21cm,can you guys give me some tips from experience and i also wanted to ask if i should use a regular honing steel or if](https://i.redd.it/ue1pfqq1ufj41.jpg)
My first japanese knife,tojiro shippu black at 21cm,can you guys give me some tips from experience and i also wanted to ask if i should use a regular honing steel or if
![Tojiro DP 165mm nakiri after 12 hours of thinning. May not look as pretty but cuts much nicer now! : r/chefknives Tojiro DP 165mm nakiri after 12 hours of thinning. May not look as pretty but cuts much nicer now! : r/chefknives](https://i.redd.it/w77ahhz2who51.jpg)