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 Post subject: Kohetsu 240mm
PostPosted: Sat Jan 04, 2014 6:17 pm 

Joined: Thu Jan 02, 2014 2:09 pm
Posts: 17
So, ordered my Kohetsu along with the 1k/6k combo stone, and stone holder/flattener. They arrived this wondering snowy Saturday morning via FEDEX.

The knife is gorgeous. My only experience with a "real" chefs knife up until this point was the Caphalon Katana Santoku (so not much at all really). I loved the box it came in, and the knife itself just looks fantastic. My Santoku was only a 8" so this 240mm is quite a bit larger, and of course a Chef vs Santoku.... so I have quite a bit of learning to do.

I spent awhile practicing some sharpening on some older knives I had (just random ones bought, nothing special and none probably more than $10). I can already say I'm going to need some coarser stones (my coarsest is the 1k)... so it was pretty rough sharpening some random stainless knives starting at 1k... or so I thought. I got them "sharper" than they were for sure... so that's nice... but man I can't imagine getting some burrs going and some real sharpening using just this 1k stone... so I'll evening need to nab up some more coarse stones for sure.

Now, on to the knife... I am impressed. It's MUCH lighter than I was expecting (of course, I'm coming from that Katana which weighs like 20 lbs). It feels fantastic in my hand though, and I LOVE the handle. I got to work on some apples for my wife and unfortunately that was it so far. I'll get to work more tonight with it when I get home. (busy day).

I did get a chance to lightly strop it on the wet 6k stone. Man, this knife just flies through some apples with total ease. I can't wait to cut into some of my other veggies/fruits and meats. We are HUGE sweat potato eaters and I can't wait to peel and slice them with this baby!

Anyways, not much of a review as I haven't gotten to run her through much yet... but I do have to say I am already highly impressed. I really appreciate all the suggestions in helping me pick a great knife. The forums were very responsive and all the folks seem knowledgable. I have a feeling over the next few months I'll be spending entirely to much on this site (yikes!).

Before I stop the long babbling... any suggestions for me as a new knife owner (especially new to the 240mm size) on use/sharpening/etc?

Thanks!


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 Post subject: Re: Kohetsu 240mm
PostPosted: Sat Jan 04, 2014 7:55 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 674
In terms of getting a coarser stone it's all up to you. Going below 1k will give a faster sharpening time as you can remove a lot of material and then cycle through stones faster. But it's not needed, I talked to some other cooks at work who are attending culinary school and they only use 1k, 2k, 5k stones.

I have a 1500 and got an old henkel to push cut paper as well as my shun's do.

Now that you have your new sexy knife I guarantee you'll be hitting on people.

"Hey man, can I uh... cut that carrot for you ;)"


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 Post subject: Re: Kohetsu 240mm
PostPosted: Sat Jan 04, 2014 8:32 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1828
For stones: a 1k, 6k type progression is great for typical sharpening. Coarser stones are really only necessary if you are repairing damage or are setting a new bevel on a knife that is new to you. For most users they can get away with the 1k because you can repair a knife or set a bevel with a 1k it just takes a while. Once the bevel is set and if a knife is well cared for, a 1k is as coarse as most people need.

Recommendations for use:
1) The Kohetsu is a thin grind, high hardness knife. Be careful with any technique that may apply lateral loads to the edge, it can chip. Try to keep the edge contact with food and your cutting board square. If you do need to cut at an angle, do not torque or overload the edge.
2) The edge is carbon and will patina. Wipe off occasionally during use and wash and dry immediately after using.
3) Store in a rack or with a saya. This will protect the knife and your fingers :)
4) Have fun. This is a great knife.


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 Post subject: Re: Kohetsu 240mm
PostPosted: Sat Jan 04, 2014 9:28 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Cedar the Kohetsu is not at all fragile knife...It's just a bit thin and sensitive. I decided to slice through a frozen roll of pancetta. That's what it took to chip the edge. Anything else probably won't be a problem...Yes over torquing is not a good idea.

Currently I have a 1k edge because I had to repair the chips...It's good but not as nice as the factory edge. I can't wait to touch it up with some better stones.

The stainless protects the blade...you can let it get wet. I clean it with bar keepers friend once in awhile.


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 Post subject: Re: Kohetsu 240mm
PostPosted: Sat Jan 04, 2014 10:03 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1828
"the Kohetsu is not at all fragile knife...It's just a bit thin and sensitive."

Don't disagree with this :D


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 Post subject: Re: Kohetsu 240mm
PostPosted: Sat Jan 04, 2014 10:14 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4211
Real cheap stainless can be near impossible to sharpen. If your having trouble raising a burr even with a 1k your grinding the shoulder and not the edge or it's a real crap steel.



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 Post subject: Re: Kohetsu 240mm
PostPosted: Sat Jan 04, 2014 10:37 pm 

Joined: Thu Jan 02, 2014 2:09 pm
Posts: 17
Jeff,

That's the issue then. These are like $2 POS's with REALLY cheap stainless. It felt impossible to get a burr going on them with the 1k stone.

Now I know ;)


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 Post subject: Re: Kohetsu 240mm
PostPosted: Sun Jan 05, 2014 10:05 pm 

Joined: Thu Jan 02, 2014 2:09 pm
Posts: 17
So after getting to really use the knife today I have to say I'm a little disappointed with the out of box sharpness. I was cutting onions, avocados, tomatoes, lemons, limes, and cilantro.

So, using my 1k/6k stone should I use both to sharpen, just the 6k to sharpen, or just some stroping with the 6k? Any thoughts?

I want to say the knife itself is a dream. Weight, size, look (petina is crazy on the carbon edge). It handled most the other things great, I just feel it needs a little more work OOTB to be perfect.


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 Post subject: Re: Kohetsu 240mm
PostPosted: Mon Jan 06, 2014 12:21 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1828
That's a tough question. I generally prefer to use the least intensive method to revive an edge, but usually when I sharpen a knife for the first time, I take it to my coarsest stone and start from scratch. I would say, if you are nervous about taking the 1k to it, try the 6k stropping, or with leading strokes first, and see if that gets you where you want to be.

Are you familiar with the sharpie technique? You "color" the bevel with marker to make sure you are touching all of the bevel consistently. I might try this stropping to guarantee you are hitting the edge.


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 Post subject: Re: Kohetsu 240mm
PostPosted: Mon Jan 06, 2014 11:52 pm 

Joined: Thu Jan 02, 2014 2:09 pm
Posts: 17
Okay, so I buckled down, took the 1k to it mildly. Then moved to the 6k. Then did trailing strokes only only 6k.

Nothing intensive very light pressure. WOW. This blade is insane now. It's finally a hair shaver (wasn't out of box). So much so before I knew it my entire left hand is now bald lol.

Thanks for the input I used the sharpie method and that helped me a lot.


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