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 Post subject: Kono Fuji Blue 2 sharpening recommendation
PostPosted: Mon Jan 27, 2014 8:44 pm 
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Joined: Sun Apr 29, 2012 1:19 pm
Posts: 169
just purchased a Konosuke Fujiyama Blue #2 Gyuto 240mm.
Can you please tell me what degree angle the knife was made with?
Also, what would be your recommendation for the best method to sharpen and maintain?
I currently use the Wicked Edge system with diamond and ceramic stones and strops for my knives, while it does a very good I feel they could be sharper and I want to keep my Konosuke as sharp as possible.
Thank you


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 Post subject: Re: Kono Fuji Blue 2 sharpening recommendation
PostPosted: Mon Jan 27, 2014 10:53 pm 
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Angle - I don't know the angle, and I doubt anyone could tell you accurately enough to feel confident in. Use a Sharpie, paint the edge, find the angle that way....it's a much more accurate method. If you don't know what I'm talking about....please ask.

Best method is a waterstone, or set of waterstones:

http://www.chefknivestogo.com/knshcoset.html



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 Post subject: Re: Kono Fuji Blue 2 sharpening recommendation
PostPosted: Tue Jan 28, 2014 12:12 am 
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Joined: Tue Oct 30, 2012 12:20 am
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Well, I have a Blue 2 Fuji Kono, but my sharpening method is quite different from the Japanese way of sharpening.

I don't use a marker and I don't grind the bevel down(side of the knife). My aim is to remove the 'least' amount of metal possible, when refreshing the edge on
the stone....that way the knife lasts a long time. The edge is very thin and easy to remove metal from.

All I ever do to maintain the edge, is strop it for a few minutes on a solid leather strop...until it needs refreshing on the stone. (Around 2 months...but everyone is different)

I aim to leave the original aesthetic as it is (hamon), which is why I don't use the marker/bevel grinding Japanese method.
The side of the knife never touches the stone, only the edge itself (around a 10-15 degree angle)...although the side of the knife may touch the strop if I want to polish/remove a light scratch, etc. Chromium oxide won't damage the aesthetic....unless you really go at it...and even then, I'm quite careful.

Because I'm not a fan of Patina, I rinse the knife while I'm using it (especially between cutting acidic stuff - onions, garlic, etc) and set it down on a towel.
I keep rinsing it periodically while I use it, because the water nullifies the acid - keeps it from patina'ing while I use it. Japanese chefs do the same thing, but they wipe it on a wet towel.
These knives do patina quickly, as you'll notice...

After everything is done, I dry it...then use the slurry from my Coticule and a 'soft' towel to polish out any remaining patina, which keeps the knife looking in it's original condition.

That's how I maintain my Fujiyama. Don't have any issues with sharpness... it'll shave arm hair when it's ready.

Nice knife BTW, and congrats on getting it! :) You'll really like it....



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