Here's one of the knives on my radar...Goko Santoku
is just one example of a few. I was trying to find one
that both my wife and I would like. Got a lot of feedback
within the forum. Now, she says, just get what I like.
Good deal! Something different from our european chef's knfe...light,
sharp, not as long, and wider/thinner blade.http://www.chefknivestogo.com/gosa16.html
This upgrade would be forprepping vegetables, but I want to avoid an expensive
outlay of sharpening tools while still making our vegetables
proud. Typically, I prep for soups and finally minced salad items.
I thought that I would lay out my introductory experience with
trying to go on the cheap as a way of testing reality wiithin this
I watched a few videos on arkansas stone sharpening. Came
to the conclusion that I did not want to get obsessed with one more
thing in my life. Seemed like anything beyond some arkies and a good
santoku was about as far as I had better go. Will this work? When I
scout around, not many choose this path, or at least they don't post.
So I ordered the combo soft/black arkansaw stone from
NaturalWhetstonesCo. In it for 36.00/incls shipping. 2x8x1.
Not the most generous width. Decently long. Seems flat but
quality is not something I can judge with my limited experience.
Videos with these stones are limited. Not much detail that I could find,
particuarly with an Asian knife.
Richard Blaine is informative.. I liked him best, fwiw..how to
find the angle, hardly any pressure on the edge, make your own strop..
are my favorite nuggets.
My flash drive is out and modem download speed
crippled until cable company resolves. Could not play the videos here.
Stones arrived yesterday. Played with a few older knives: stainless steel
Victorix, SS Marks, and old carbon gerber utility carver. I had read many
times to not go use any oil. Better to go dry, water, simple green etc.
If I use oil, can't go back to something else. So, I went with dish soap
and water. The stainless knives improved. Could almost feather a piece
of paper. Never came close to taking hair off my arm. The gerber kife
Questions and comments:
The gerber was messy, so I must have been taking something off.
How does one deal with the grayish mess. I wiped with a paper towel
but I could tell that their was residual pulp. Best way to deal with
the mess, during and at the end of sharpening?
Should I give up on the water/soap and use Norton's oil, which I have?
The easiest knife to sharpen was the thin victorix. What a surprise.
I could keep the edge flush with just the weight of my hand and a
wide blade helps. Fingers need to go somewhere.
I did the push, drag back method. If the knife edge was not flush
it caught the edges. With it flush the knife blade sings. If not,
it feels like rocks. Should the edges have a slight bevel to make
the stone a little forgiving? Any trick to avoiding those edges besides
The gerber was the hardest to attempt to sharpen....about 8 inches long, pointed, narrow. Narrow
really makes it hard to keep the angle and to keep it flush.
When finally done, the stone was a wet soapy mess. Is it ok to
run the kitchen faucet over it? Combo is not sealed stone on stone.
Instead, they use an oversized composite board that lies between the two stones.
After the stones, my measly third progression are cheap ceramic
smooth rods that sit in the holes of a piece of wood. Lansky style but
made by another company. The rods are gray. Now I know why...that's
metal! Washing/scrubbing in soapy warm water helped..a little. How
should these rods be cleaned?
Bottom line...Is it reasonable to go on the cheap? With my current knives
and/or with the likely addition of a santoku what should I add or modify for
sharpening? Re santoku, my bias is to go with the carbon edge, SS clad knives.
I like the Super Aogami but wonder if it's too hard for a low budget sharpening
Additions under consideration:
An inexpensive steel smooth honing rod that I hold.
Find an old piece of leather, or another medium, and
add metal polish, let it dry, and use that for a stropping pad.
Or, another compound, not expensive...?
Thanks for indulging me.