I have to take this opportunity to thank EVERYONE who is part of this forum.
Since joining I have really expanded my knowledge of kitchen cutlery.
I still have a long way to go in my quest, but I just want to share this example of how the Forum has helped me.
I have a Joyce Chen, made in Japan DEBA. Please don't laugh
I bought it cheap on a popular auction site last year.
It's stainless steel and really not that bad, since it's an older one, not like the made in China junk they sell today.
Well once I got it, I tried to sharpen it, and I mean I tried. The results were very disappointing.
Now I know why the person I bought it from sold it, cause they could not get it sharp either.
I put it away for a while, since I don't have occasion to butcher whole fish very often
Well last weekend, I dusted the cobwebs off to try once more. Now however, thanks to the forum, I knew two important things to do.
You have to sharpen ABOVE the edge first whenever sharpening a single bevel knife. It seems to be the same thing as THINNING above the edge.
I have a belt sander, and a bunch of belts from 150 grit all the way to 1000 grit. You don't think I am going to try doing this with my stones on a beater deba knife do you?
First I sharpened the blade above the edge with each belt, then the edge itself at the edge angle. The edge started getting better.
150, then 320, then 400, 600, 800, and 1000. About 10 passes thinning, and 10 more on the edge. It goes quickly.
I also have paper wheels, one side with grit for sharpening, the other loaded with white compound, that is the strop wheel.
So I gave it a good stropping on the white compound wheel, then made sure I got rid of any burr with the little felt block Mark sells.
WHAMO! I now have a very functional edge that I can put to use next time the job calls for a DEBA.
Next weekend, I plan to further refine the edge by pulling out the GREEN BRICK, which I also got a great deal on thanks to me being a member of the forum.
I HATE those awful white HO Wood handles, so again using knowledge obtained here I sanded the handle with some 150 grit, then 400 grit sandpaper, then I stained the handle using some Red Mahagony stain, let it dry, gave it a second coat, and finished with a few coats of mineral oil, hand rubbed in.
Well now at least it LOOKS like it CUTS
I just hope the more experienced forum members read this thank you, as well as some of the newer members who can gain inspiration to learn from others.
Thanks to CKTG forum I am staying Sharp!
And yes my Deba knife is sharper than your honor student!!!!