Tue May 07, 2013 12:57 pm
I purchased the Moritaka Gyuto about two months ago. My reticence, which was a result of some critical blog entries, was allayed by our conversation before I made the purchase. Since receiving the knife I have not had it on a stone or steel. This Gyuto has been through; whole fish(salmon, halibut sturgeon and dorade), whole chicken, pork(whole suckling and shoulder), lamb rack(I used it to french), beef(cheeks, ribeye, inside round), tomatoes(roughly 200 lbs , onions(way to many), cucumber, hand fruit(apples and pears), I used it to supreme my 40 year old body weight in section fruit, etc. etc... In an effort to determine it's true efficacy I took all my other knives home. In short, I beat it up! This is one badass knife.
Given that the genesis of the aforementioned criticism seemed to be focused around imperfections revealed by sharpening, I am reaching out for advice. What is the best way to sharpen this knife? I have a 5k stone which I use for pretty much everything. I have an OOB image and will take more. Thank you in advance for any advice you care to give.
Tue May 07, 2013 1:08 pm
Without knowing you sharpening skills, this is difficult to answer except to say that it would be sharpened like any other knife. A Moritaka should be able to hold a fairly shallow angle (10 degrees per side or some such) without issue.
Waterstones work great if you already have them.
Tue May 07, 2013 1:27 pm
Having talked with him on the phone I know he has a 5K stone. So, I would suggest a good mid grit stone to grind a new edge and then use the 5K you have to finish the edge.
This 1K by Imanishi is an excellent one...http://www.chefknivestogo.com/ri10grst.html
Soak this stone for about 5 minutes. 10 degrees on each side is a good angle to try. The steel will hold that edge and you should get hair popping performance out of that edge at that angle. I'm glad you ignored those bogus criticisms of Moritaka by my moronic competitor and gave this knife a try.
Tue May 07, 2013 1:43 pm
I use a 5k water stone with a forward and back motion as opposed to drawing the length of the blade across the stone. How do I determine 10 degrees with any surety in the absence of mechanical equipment?
The pleasure has been mine Mark.
Tue May 07, 2013 1:55 pm
Without getting out angle guidance equipment:
If your knife is 2" wide, and you want to put a 10 degree per side bevel on it, raise the spine of the knife roughly the height of 4 or 5 stacked quarters.
Tue May 07, 2013 1:58 pm
You can print out a 10 degree angle on a sheet of paper and use that to get close.
Here is one you can print out: http://etc.usf.edu/clipart/32300/32302/ ... _32302.htm
I put an angle guide on my knife sheath if you got one with your knife too....http://www.chefknivestogo.com/chblgu.html
Tue May 07, 2013 5:26 pm
+1 on Mark's stone recommendation, but you need to be sure both stones are flat, so if you don't have a flattener, get one. The low-cost stone holder/flattener will work but don't use the diamond plate for anything except flattening, it is just not good enough for anything else.
Wed May 08, 2013 12:09 am
" I'm glad you ignored those bogus criticisms of Moritaka by my moronic competitor and gave this knife a try."
I might disagree with the part of the statement that he is a competitor
Moritakas take a great edge. If you have any problems getting anything less than an amazing edge, just let me know
Wed May 08, 2013 12:25 am
chefknivestogo wrote:I'm glad you ignored those bogus criticisms of Moritaka by my moronic competitor and gave this knife a try.
Absolutely AWESOME!!! Best thing I have read in a while!!!
Wed May 08, 2013 3:43 am
+1 For calling it what it is!
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