Sun Aug 25, 2013 2:57 am
Jason, is there anything special about the VG-10 Shuns? I have the 10 in classic chefs ? have not tried to sharpen it yet.
Sun Aug 25, 2013 4:06 am
It's a single piece of VG-10 unlike a normal single bevel that is composed of a hard and soft metal. Takes a good bit more effort to grind one as opposed to a traditionally made single bevel.
Mon Aug 26, 2013 1:36 pm
It's the crap stainless steel you're sharpening in those Mac and Shun yanagi's that's causing the delay.
One hour isn't bad.
I've not sharpened enough of them to comment on how long it's taken me, though.
Ask Ken how long it took him to sharpen a Shun yanagi....it's a fun story.
Tue Aug 27, 2013 1:35 am
Jason, roughly how much time do you figure was spent on aesthetics of the blade table and how much time was spent on repair and the actual edge?
Tue Aug 27, 2013 6:47 am
Hard to say,
The grinding always takes the longest so maybe half the time is spent grinding and shaping the bevel. After that its a process of refining the scratches until you reach the finish, the aesthetics are something that just follows.
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