Mon Aug 20, 2012 8:18 pm
I'm interested in purchasing the Tojiro Roll Knife Sharpener for quick
& simple sharpening beyond a honing steel or usage of whetstone (which
requires too much skill for my girlfriend). As it is, I wanted to
make sure it's safe to be used with other Japanese knives -
specifically Masahiro and Shun. Also, would it be functional with
serrated edge knives as well?
Based on the intended usage, would you recommend a different product?
Any help you could provide would be appreciated.
Mon Aug 20, 2012 8:18 pm
I like this one a little better because it has a small water tray that
lubricates the stones as you use it. It also works really well for all the
knives you have as does the Tojiro one.http://www.chefknivestogo.com/globcerwatsh.html
The same company has larger versions of this sharpener which are more money
that would be fine as well but they all work.
Mon Aug 20, 2012 8:19 pm
Really appreciate your insight. I read the product description on
your site and it indicates that the product shouldn't be used on
serrated or one sided knives (i.e. does the masahiro qualify as
this?)? Further, is there a substantial benefit to getting the larger
Mon Aug 20, 2012 8:20 pm
Correct, serrated knives don't work. What they mean is don't use it with a yanagi. Masahiros and Misonos are fine.
You get bigger and longer lasting wheels on the more expensive ones which last longer but that is the only real difference.
Mon Aug 20, 2012 10:06 pm
I wish there were competent knife sharpeners within driving distance of everyone. I will teach any person to sharpen at any time, because it drives me nuts that this guy can't just take it to the local guru and get him to put a kick ass edge on it proper-like for $10-20, repair damage, thin it properly if needed, and hold the edge all year.
Mon Aug 20, 2012 10:48 pm
Some people just don't care to put the time or energy into learning and want a fast solution. I get that. My whole family is the same way. They just want a quick way to get their knives reasonably sharp. My mother and sister and father and Aunts all couldn't care less about getting really sharp knives. If it cuts descently, they're good.
Tue Aug 21, 2012 2:15 am
But wouldn't it be easier to pay a guy at a market a few bucks while you are shopping to do it?
I mean, I am all about doing the bare minimum for most folks--I don't want people to become knife hobbyists(unless they want to), I want them to eat better. So I do the sharpening at the market, and man it takes like a minute and a half to do a Henckels Chef and about 5 minutes to do a Shun. Cake.
A lot of folks I talk to used to get this done by a local knife guy, or even just a skilled butcher. Nobody does it anymore! Crazy.
Sorry if I'm dragging this off topic, I feel like the OP got his answer. If not, OP, continue to ask.
Wed Aug 22, 2012 8:21 pm
I wish there was a knife sharpener at our farmers market. It's a good way start a side business for sharpening.
How many knives do you do when you're at your local market?
Thu Aug 23, 2012 5:31 pm
Depends, some days I only do 40 inches, sometimes I do 250.
I don't make much money doing it, but I really enjoy spending Saturday morning out there talking to people about knives and sharpening their cheap beaters.
Thu Aug 23, 2012 9:31 pm
What's the best knife that someone has walked up and handed you at the farmers market? I'll bet nothing better than a Shun.
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