Fri Nov 08, 2013 8:15 pm
Hi, I have a 7" (approx) Wusthof Classic Santoku knife that needs to be honed with a steel and possible sharpened as well. I have no experience doing this but have read a lot and watched some videos of how to use a honing rod and use sharpening stones so I'm willing to jump in and learn. However, looking through the many options and reading various opinions, it's been challenging to narrow things down. Any suggestions? It looks like for the rod, the MAC black looks good as well as the idahone. For the stones, not sure which grit to get. One thing that might add to this is that in the future, I am looking to get a more traditional chef's knife, like the MAC Pro 240 which I have read great things about.
Thanks in advance for your help,
Fri Nov 08, 2013 8:21 pm
Sharpening is easy and fun so I encourage you to give it a try. Once you try come back and let us know any questions you have and we'll help. Let's forget about a rod for the moment since that is primarily for edge maintenence not sharpening.
For a simple solution just get this combo stone:http://www.chefknivestogo.com/imtwosi1kst.html
Mark the edge with a sharpie and sharpen the knife on the 1K side at the angle that removes the mark. Once you generate a burr flip it over and repeat. Then flip the stone to the 6k side and repeat the process again but go light with pressure. Run the knife through something like cork to make sure you have removed the burr and you're done.
Fri Nov 08, 2013 11:18 pm
As Mark said a combo stone is a good way to get into sharpening. If you want to get a little more into it, get two stones. A 1,000 grit and a 6,000. Getting two stones will last longer and there are more options.
Sun Nov 10, 2013 1:40 pm
Thanks for the info - very helpful. I like the Sharpie idea.
I do have some knives, other smaller kitchen knives (Shun) that are sharp but I have not honed. Mark - any recommendations on the honing rod?
Sun Nov 10, 2013 4:02 pm
Thanks for this - I missed it the first time. I have heard good things about the Idahone.
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