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 Post subject: sharpening during Sashimi cutting marathons
PostPosted: Wed Apr 09, 2014 6:11 am 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
Another new subject for me.
I have ordered and will be ordering more knives from CKtG as Mark and members of this board have been great in helping out. I am looking into a dedicated Sashimi knife on the knife question section of this board and now I would very much like to find out what is the best way to quickly do a fine re-sharpen on a knife such as a the Konosuke HH Wa-Suji or similar knife which only dull due to excessive cutting on the board and thru the flesh of the fish during hours of cutting. I have used Steel and ceramic hones previously between cuts on my German steel to re-align rolled edges from the cutting board or ?? but I am getting the idea the hone is just not a great way to go on Japanese steel or perhaps even German Steel. I am new to Japanese steel and want to purchase the right product and tools to maximize the wonderful knives I am purchasing. I am also willing to take time and learn how to use the tools correctly. Thank you for any help you can provide. I have not purchased knives in about a decade or more so this is all new to me.

Of course, I will next be asking questions on the Edge-pro section of this site.

Jamie


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 Post subject: Re: sharpening during Sashimi cutting marathons
PostPosted: Wed Apr 09, 2014 5:32 pm 
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Joined: Mon May 27, 2013 6:39 pm
Posts: 258
Well my first question is what are you currently using and/or planning on purchasing to sharpen the knife. Not just for touchups but for a full proper sharpening.

I wouldn't recommend steeling either of those knives , with ceramic or other.



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 Post subject: Re: sharpening during Sashimi cutting marathons
PostPosted: Wed Apr 09, 2014 8:03 pm 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
I figured I would purchase an edge pro with the Shapton glass stones. Mark has the essential kit which looks good.
I am thinking of stropping as well but am open for suggestions. I would prefer to not set up the kit when I travel but I will do works. Previously I had my German knives professionally sharpened and then used the hone at home or on the road. I have to admit I also have one of the Chef's choice electric sharpener but it has not seen use in years. I had no idea places like Sur La Table uses these electrics but I really never researched it until now. But then again I was never as excited about knives as I am now. Must be puberty

Jamie


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 Post subject: Re: sharpening during Sashimi cutting marathons
PostPosted: Sat Apr 12, 2014 10:06 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 320
Location: NE
A ceramic rod would work best for quick touchups during a job for both German and Japanese steels. The glass stones remove metal quickly for shorter sharpening sessions. If you're still having poor results after a complete sharpening, it may be due to honing technique. I don't know your current method but the motion should be smooth, light passes held at a consistent angle. Let the abrasives in the rod do the work. If the edges are actually rolled the knife needs to be tuned up with a sharpening and properly de-burred. A fresh, clean edge will eliminate the bevel and sharpness issues.


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 Post subject: Re: sharpening during Sashimi cutting marathons
PostPosted: Sat Apr 12, 2014 11:02 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3806
Location: USA... mostly.
JAMIE <> A 3x8 strop <--link is a quick effective easy way in your station on all steel. For your balsa... <--link



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 Post subject: Re: sharpening during Sashimi cutting marathons
PostPosted: Sun Apr 13, 2014 7:59 am 

Joined: Fri Apr 04, 2014 6:45 am
Posts: 135
Melampus wrote:JAMIE <> A 3x8 strop <--link is a quick effective easy way in your station on all steel. For your balsa... <--link


I understand CKtG will be coming out with some stropping sets again. I am waiting as It sounds like a good way to go.

Jamie


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