Tue Mar 11, 2014 2:20 pm
Jeff B wrote:As often as when they get dull.
Thank you!!! Also, all this once a week home cook talk sounds like overkill. I am a prep cook by profession and I don't need to sharpen more than once or twice a month.
Tue Mar 11, 2014 2:53 pm
Yeah, home cook here. The blade doesn't need sharpening. Doing it for practice really.
Tue Mar 11, 2014 4:11 pm
I sharpen on my day off, once a week if I get one.
I use my finishing stone as a hone every week generally. Along side that sometimes I use a Balsa (1 Micron) and a leather strop (Plain). I only use a steel to hone if I absolutely have to, usually I will just cycle another 240 into the rotation, Through heavy prep my TKC lasts all week with no attention. Last week I drew a long straw on prep so I used a Goko W#1, it went all weekend. Unfortunately, I accidentally chipped the tip when I set it on the shelf over my board. Very routine motion for me, all my knives sit up there, still surprised it happened. So that poor guy had to go through the whole progression 400 to 12k to get the little ding (I do mean little) out.
Tue Mar 11, 2014 4:26 pm
I feel your pain, dude. I have a box full of the old "Alton's Angles" Shuns (OK, it's a small box) with edges that are practically serrated. Someday I'll fix them...
Tue Mar 11, 2014 4:56 pm
Totally ruined my night, lol.
Tue Mar 11, 2014 6:25 pm
Home cook. Rotate ~7 gyutos, sharpen about once monthly, but I only sharpen what needs it. Typically I will do 2-3 knives a month. Right now I have been replacing a number of stones in my lineup, so I have been sharpening at least once a week, but it really is just to play.
Tue Mar 11, 2014 7:20 pm
Do you sharpen or maintain?
When I sharpen something it's because it's damaged or dull and needs at minimal a 1k stone to fix damage and reset the apex of the edge.
If I am maintaining my edge which happens at least once every week or two I am using a finishing stone to re-polish and refine the edge back to that just sharpened goodness.
If you are sharpening weekly that's much different from maintaining weekly.
Tue Mar 11, 2014 7:23 pm
Jason, well stated. I guess that's more what I'm doing and what I'll continue to do.
Tue Mar 11, 2014 7:47 pm
Part of my morning routine includes pouring a of cup of Chicory Root Coffee, breaking out the horse butt strop and giving the kitchen steel and my EDC blades a couple passes, which takes seconds but brings em right back to danger sharp. I'm a big fan of "maintaining", saves my steel and my stones. - Josh
Tue Mar 11, 2014 8:20 pm
I'm using a fine whetstone to maintain once a week
not going through the whole process every week
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