Switch to full style
Post a reply

Re: Free Giveaway. How do you sharpen?

Mon Sep 09, 2013 6:16 pm

Just yesterday I sharpened the wife's Misono Swedish carbon petty. It wasn't in bad shape so I only went with a 3 stage cleanup. I started with a Nubatama #1K Gold and refined with a Gesshin #4K. I then finished up with a couple of passes on a balsa strop loaded with 1 micron diamond.

Re: Free Giveaway. How do you sharpen?

Tue Sep 10, 2013 4:41 am

Freehand using a togiharu 1000/4000, takenoko 8k and light strop on diamond loaded felt

Re: Free Giveaway. How do you sharpen?

Tue Sep 10, 2013 3:33 pm

I use a 1000 King and a 6000 King stone. Then strop with hard cardboard or news paper.

Re: Free Giveaway. How do you sharpen?

Tue Sep 10, 2013 7:40 pm

King 1k followed by a stropping on a Rika 5k.
If I'm in a hurry, will use a Ume 1k followed by the Rika.

If sharpening German knives, I start and stop on a King 1.2k.

If there is a lot of damage, I'll start with a Bamboo 150 and jump to the Ume.

Re: Free Giveaway. How do you sharpen?

Wed Sep 11, 2013 12:51 pm

Edge Pro Essential Set - even a newbie like me can produce a great edge.

Re: Free Giveaway. How do you sharpen?

Thu Sep 12, 2013 4:35 pm

I was out looking for someone with experience to sharpen my chef knives and found this site/forum. So, I don't sharpen them myself (yet), I pay to have it done.

Re: Free Giveaway. How do you sharpen?

Thu Sep 12, 2013 8:48 pm

Shapton DRLP
Shapton Pro 1000
Shapton Pro 5000
Shapton Pro 8000
Phone book strop

Re: Free Giveaway. How do you sharpen?

Mon Sep 16, 2013 12:47 am

I want to enter the giveaway, I am ordering my first set of knives and getting the Tojiro DP Chef, paring knife, and ITK bread knife. I would like to learn more about sharpening!

Re: Free Giveaway. How do you sharpen?

Wed Sep 18, 2013 6:55 pm

Edge Pro with Shapton 500 1k and 6k, works extremely well for me. Thinking about getting the choseras though.

Re: Free Giveaway. How do you sharpen?

Wed Sep 18, 2013 9:57 pm

I use Crock Sticks when my kitchen knives call for more than a few swipes on the steel . I'm always surprised how infrequently they require any more attention than the steel. I would say the steel keeps mine (just) shaving sharp with only some attention on the Crock Sticks every two or three years. (crazy, I know)
My experience till this point has been with soft German steel. Now that I have my first eastern hard steel gyuto ordered and on the way it will be interesting to see if my upkeep has to change for these "Lasers"
Post a reply