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 Post subject: Re: shun 6 inch chef knife
PostPosted: Thu Apr 18, 2013 4:11 am 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
That is thousands of dollars IN KNIVES... not thousands of dollars :)


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 Post subject: Re: shun 6 inch chef knife
PostPosted: Thu Apr 18, 2013 4:37 am 

Joined: Thu Apr 11, 2013 8:15 am
Posts: 93
Yes that does help a lot. Why do you need to know sharpening so well if these knives are supposed to hold such amazing edges? To make them sharper than the factory edge? Sorry I have so many questions everyone


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 Post subject: Re: shun 6 inch chef knife
PostPosted: Thu Apr 18, 2013 4:44 am 

Joined: Thu Apr 11, 2013 8:15 am
Posts: 93
I should also tell you guys I'm switching from a messermeister 8 inch chef. I love the idea of the Richmond laser. Is the difference between all the different Richmond 240mms the steel?


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 Post subject: Re: shun 6 inch chef knife
PostPosted: Thu Apr 18, 2013 4:22 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4046
Location: Kentucky
organik wrote:Why do you need to know sharpening so well if these knives are supposed to hold such amazing edges? To make them sharper than the factory edge?

You need to know how to sharpen because even the best edge holding knife gets dull. As far as sharpening past the factory edge, that's something you will probably want to do at some point but is personal preference and you need to know how to sharpen to do it.



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 Post subject: Re: shun 6 inch chef knife
PostPosted: Thu Apr 18, 2013 6:41 pm 

Joined: Thu Apr 11, 2013 8:15 am
Posts: 93
Jeff B wrote:
organik wrote:Why do you need to know sharpening so well if these knives are supposed to hold such amazing edges? To make them sharper than the factory edge?

You need to know how to sharpen because even the best edge holding knife gets dull. As far as sharpening past the factory edge, that's something you will probably want to do at some point but is personal preference and you need to know how to sharpen to do it.


someone suggested i get a cheaper tojiro gyuto to learn to sharpen. i think thats a good idea then get a really nice knife when i'm better at sharpening. what type of stone is a good first one to get?


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 Post subject: Re: shun 6 inch chef knife
PostPosted: Fri Apr 19, 2013 12:51 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3659
Location: USA... mostly.
ORGANIK <> I don't know you need to buy a brand new knife to practice on although new VG-10 steel will give you good steel to practice on. You can practice on whatever junk is in your drawer @ home. You may not get good results due to junk steel, but you won't wreck a perfectly good DP either. Go to the local hardware store, and they should have $10 combo stones as cheap trainers. You won't know what is fine grit or not, but sometimes I have found surprisingly effective cheapy stones. Who cares if you're just practicing the mechanics on junk steel?

For the real deal, as a beginner, I reckon you should get a combo stone so you get 2 stones in 1, and @CKTG there is really no choice except a 800-1000/6000 which is just too big a jump for me to recommend... so to the dark side

http://www.cutleryandmore.com/tojiro/1000-3000-grit-combination-water-stone-base-p117827



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 Post subject: Re: shun 6 inch chef knife
PostPosted: Fri Apr 19, 2013 5:21 pm 
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Joined: Fri Mar 29, 2013 5:46 pm
Posts: 217
I should also tell you guys I'm switching from a messermeister 8 inch chef. I love the idea of the Richmond laser. Is the difference between all the different Richmond 240mms the steel?

There are many differences between the Artifex, Addict, Laser, and Ultimatum lines. A knife of a given length from each series, even made from the same alloy, will be very different from a knife of any of the other series. The most important distinctions between the wa-style Addict, Laser and Ultimatum come down to geometry and weight, which makes for huge differences in how the knives feel, how they handle, and how well they'll function for a specific user.

The Artifex not only has a western handle -- which effects weight, geometry and therefore handling -- but is made to a different, no-nonsense, aesthetic than the wa-Richmonds.

There are two 240 Richmond Lasers. The AEB-L version is "single steel." The AS is san-mai. Accordingly, the AEB-L knife is lighter and has a more lively feel on the board. The AS knife will take a very slightly better edge, but only if you're a really good sharpener. It will also hold its edge slightly longer than the AEB-L knife without going out of true -- but, on the other hand, the AS hagane is borderline too hard to be trued on a steel. In my opinion, because the AEB-L's advantages are palpable and the AS's are so slight as to be more theoretical than actual, AEB-L will be the better choice for most people.

A Messermeister sharpens exactly the same on water stones as any of the Richmond or Japanese knives which currently interest you or that you're likely to buy in the foreseeable future. Any decent quality, water stone kit will serve adequately -- but better is better.

Assuming you're going to freehand sharpen instead of using some sort of tool and jig, a two surface combination stone will save you some money up front, but is not as good a medium-term deal as two or three separate stones; nor -- if you're really looking long term -- a three stone "soup to nuts" kit. Your own best choice depends more on budget than perspective, because you'll eventually need that third stone, and will most likely eventually end up with all of the accessories in a complete kit.

Unless you're wedded to the idea of freehand sharpening, and if you can afford the price of admission, seriously consider an Edge Pro.

BDL


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 Post subject: Re: shun 6 inch chef knife
PostPosted: Fri Apr 19, 2013 8:30 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4046
Location: Kentucky
If your serious about freehanding this three stone set will sharpen anything you have and is a good starter set that will serve you well for a long time.

http://www.chefknivestogo.com/3pcstoneset.html



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 Post subject: Re: shun 6 inch chef knife
PostPosted: Mon Apr 22, 2013 5:57 am 

Joined: Thu Apr 11, 2013 8:15 am
Posts: 93
thanks for the stone info everyone. i just found out that at my work (a country club) has someone come once a year to professionally sharpen everyones knives. Should i be skeptical about someone doing this with a nice japanese knife?


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 Post subject: Re: shun 6 inch chef knife
PostPosted: Mon Apr 22, 2013 6:02 am 

Joined: Thu Apr 11, 2013 8:15 am
Posts: 93
boar_d_laze wrote:I should also tell you guys I'm switching from a messermeister 8 inch chef. I love the idea of the Richmond laser. Is the difference between all the different Richmond 240mms the steel?

There are many differences between the Artifex, Addict, Laser, and Ultimatum lines. A knife of a given length from each series, even made from the same alloy, will be very different from a knife of any of the other series. The most important distinctions between the wa-style Addict, Laser and Ultimatum come down to geometry and weight, which makes for huge differences in how the knives feel, how they handle, and how well they'll function for a specific user.

The Artifex not only has a western handle -- which effects weight, geometry and therefore handling -- but is made to a different, no-nonsense, aesthetic than the wa-Richmonds.

There are two 240 Richmond Lasers. The AEB-L version is "single steel." The AS is san-mai. Accordingly, the AEB-L knife is lighter and has a more lively feel on the board. The AS knife will take a very slightly better edge, but only if you're a really good sharpener. It will also hold its edge slightly longer than the AEB-L knife without going out of true -- but, on the other hand, the AS hagane is borderline too hard to be trued on a steel. In my opinion, because the AEB-L's advantages are palpable and the AS's are so slight as to be more theoretical than actual, AEB-L will be the better choice for most people.

A Messermeister sharpens exactly the same on water stones as any of the Richmond or Japanese knives which currently interest you or that you're likely to buy in the foreseeable future. Any decent quality, water stone kit will serve adequately -- but better is better.

Assuming you're going to freehand sharpen instead of using some sort of tool and jig, a two surface combination stone will save you some money up front, but is not as good a medium-term deal as two or three separate stones; nor -- if you're really looking long term -- a three stone "soup to nuts" kit. Your own best choice depends more on budget than perspective, because you'll eventually need that third stone, and will most likely eventually end up with all of the accessories in a complete kit.

Unless you're wedded to the idea of freehand sharpening, and if you can afford the price of admission, seriously consider an Edge Pro.

BDL


thank you laze. i definitely want a japanese style handle and a thinner blade than my messermeister. how much difference is an average japanese knife and a laser?


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