Fri Dec 28, 2012 6:10 pm
Just wanted to thank you for the quick and helpful service! Not sure you remember but I spoke to you on the phone about the Ginsan 240 and a few other things.
When I opened the box it was clear that you weren't joking about what a sharp looking knife it is. After handling it and cutting some potatoes with it, I had a few questions. I am pretty knew to Japanese style blades and after doing a decent amount of reading on your site over the last year or so I am a bit confused like many others.......its a more detailed subject than I thought! I am wondering if I made the right decision on the Ginsan.....is it too much knife? Should I have ordered something more basic and built up to this blade? I am still figuring out what kind of cutting style I use and I'm not sure of the benefits of this blade over others. The handle, while beautiful and very cool, is taking some getting used to. I watched the review of the Adam Marr gyuto with its bigger handle and flush to the blade bolster (I think I'm describing it right) and it seems like it may be more comfortable to me. Should I be using a pinch grip with the Ginsan or a more standard grip? Where does this knife shine and where does it not? I was a golf pro for 11 years and I now know how people felt that were new to the sport when they bought a bunch of new equipment and were unsure if it was right for them or how to get the most out of it. I had posted on the web board that I really liked the knife, and I do, I just want to make sure I pulled the trigger on the right one.
Also, does the knife need to be further sharpened out of the box? It seemed sharp, but was curious if it should be made sharper.
Which leads me to the second subject.......sharpening. A very detailed subject in which I am just getting started. I have a Shun dual stone of 200/1000 and I am wondering if I should purchase the Suehiro Rika 5000 ( I think this is the one you recommended to me over the phone) or should I go the Edge Pro route? How many stones, strops, etc do I need to own before I can get my knifes razor sharp?
I apologize in advance, Mark. You must get absolutely clobbered with similar e-mails and questions. I try to get as much as I can from the board, but I just can't get everything.
Thanks for any help you can give, Mark! I love the site and I love this new hobby!
Cheers and Happy New Year!
Fri Dec 28, 2012 6:16 pm
The knife you got you should send back to me so I can take it home. I promised I was going to gift that knife to myself and they ran out before I grabbed one.
Seriously it's a bad ass knife and there's no reason you can't use and enjoy it. There is no rule that you have to work your way up to the good stuff.
As for sharpening I encourage you to try free hand sharpening. I started on the Edge Pro but I don't use it much now since I have way more fun using my stones. You can certainly use the stone you have for now and yes it would be a good idea to add a finishing stone to the set. Something in the 4-5K range would be a good choice. I like the Imanishi 4K and the Suehiro Rika and either of those would work well for you.
If you have questions on sharpening please watch some of my videos and then come back and ask questions. There are lots of good sharpeners on this forum that will be happy to help you.