Mon Oct 29, 2012 10:23 am
Good Day Mark,
I have purchased a few Shun knives from your store and was reading about the Richmond Artifex knives. Please explain what you mean about the Damascus steel knives when you say "You will also find much better sharpening properties since AEB-L is less prone to produce wire edges that are so common when you sharpen most high end Japanese kitchen knives. Granted I do not intend to sharpen these knives I will send them back to Kershaw and have them sharpened. Do you know what their typical turn around time it? I have given several of these knives away as I know the people receiving them will not sharpen them and love the fact that Kershaw will sharpen the knives for free.
I have sharpened many knives but have never gotten the knack of making them razor sharp. My father at 89 can still make a blade as sharp or sharper than a scalpel. I must not have the technique or patience that it takes to do this. BTW, I bought him the 6000 stone from you as a birthday present. He has never had a stone this fine. He like it.
I look forward to hearing from you. Thanks,
Mon Oct 29, 2012 10:30 am
Shuns use VG-10 steel for their classic line and it's good steel but it's a little soft for most of my customer's taste. They sharpen up reasonably well.
Their turnaround time is pretty fast but I would encourage you to learn to sharpen. It's fun and easy and you can do a better job than they will on your knives.
Ask your father to teach you.
Mon Oct 29, 2012 3:54 pm
Like you I learned to sharpen from my father (and most other important life lessons) many years ago. I have been sharpening OK since then. But I think I have learned more from watching Mark's and Ken's videos on this site, and then practicing, than I learned in all the previous years. All it takes is some patience (and maybe some new stones). And it is fun!
Mon Oct 29, 2012 10:39 pm
Does Kershaw do the sharpening anymore? I thought they license local yahoos to do it for them now.
Tue Oct 30, 2012 11:55 am
They ofer sharpening again. No idea who does it though.
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