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 Post subject: What stone next?
PostPosted: Sun Sep 30, 2012 5:54 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7222
Location: Madison Wisconsin
Hi Mark

I bought a 1000 Grit Naniwa sharpening stone and a Balsa wood strop from you
about 6 months ago. I also bought a Idahone ceramic rod. I have been putting
a couple of my knives through pretty heavy usage and despite my efforts to keep
them sharp I feel like I need to take it to the next level in terms of sharpening tools.

Questions:
* What (if any) sharpening stone would you suggest that I add to my repertoire?
(e.g. 500 grit or more like 5000 grit?) (or maybe a stone made from a different
material?)
* I am chopping a high quantity of alliums at works such as shallots and chives.
Would you suggest getting a separate knife for one of these tasks?

Thank you again for your videos of how to use the stones. They have been
quite helpful to me.

Charles



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 Post subject: Re: What stone next?
PostPosted: Sun Sep 30, 2012 5:57 pm 
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Location: Madison Wisconsin
I usually recommend stones in this order:

Medium: 1K range
Fine: 5K range
Rough: 500 grit range

Try a good 5-6 K stone. I like the Arashyama 6K, Rika 5K, Chosera 5K and the Shapton Glass 6K. There are other good choices besides these but these are the most popular ones.



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 Post subject: Re: What stone next?
PostPosted: Sun Sep 30, 2012 6:00 pm 
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Location: Madison Wisconsin
You own a Hiromoto santoku and Konosuke HD. Are those what you're using for chopping leaks and shallots? They're good knives so I think you should focus on sharpening instead of buying more steel.



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 Post subject: Re: What stone next?
PostPosted: Mon Oct 01, 2012 4:40 am 
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I love the Rika 5K. Great smooth feel to it, leaves a nice smooth edge that still has some bite to it for slicing tasks. Should work nicely for those knives!! Make sure you are deburring properly, too! If the wire edge is folding over, it will feel dull quickly. The steel should help realign the edge, but it will keep folding.


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 Post subject: Re: What stone next?
PostPosted: Mon Oct 01, 2012 2:58 pm 

Joined: Mon Oct 01, 2012 2:56 pm
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Thank you for the debarring suggestion, taz.
I have heard of people deburring with wine corks.
Is that what you would suggest?


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 Post subject: Re: What stone next?
PostPosted: Mon Oct 01, 2012 4:00 pm 

Joined: Tue Sep 25, 2012 8:37 pm
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Location: Arroyo Grande, California
charles1123 wrote:Thank you for the debarring suggestion, taz.
I have heard of people deburring with wine corks.
Is that what you would suggest?



Mark has tons of helpful and detailed knife sharpening videos on the CKTG main site. http://www.chefknivestogo.com/vitu.html

Ive seen him use a wine cork for deburring but he also has a handy deburring block avail. http://www.chefknivestogo.com/harohadefebl.html


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 Post subject: Re: What stone next?
PostPosted: Mon Oct 01, 2012 7:40 pm 
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Location: Madison Wisconsin
Hi Charles,

Here's a deburring video I did a couple years ago:

http://www.youtube.com/watch?v=mLqditvI ... r_embedded

Kind Regards,
Mark Richmond
www.chefKnivesToGo.com
(608) 232-1137
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On 10/1/2012 10:02 AM, charles winningham wrote:
> Thanks for your help Mark.
> Do you have any videos that cover deburring?
> I took a quick look at your website and only found
> knife sharpening videos.
>



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 Post subject: Re: What stone next?
PostPosted: Tue Oct 02, 2012 4:37 pm 
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Deburring in cork works, but it can be tricky. Since your sharpening is work related, I'd get a peice of deburring felt.



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 Post subject: Re: What stone next?
PostPosted: Mon Oct 08, 2012 2:25 pm 

Joined: Mon Oct 01, 2012 2:56 pm
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Thank you everyone for your replies.

I have a couple of follow-up questions with which
I would really appreciate any help you could provide.

I have been sharpening and then deburring using
a wine cork and it has been helping a lot. However,
I still find that my knife goes from pretty sharp
to pretty dull in less than a week.

What is the advantage of using a deburring block
over a simple wine cork?

Do you guys think that adding a 5000 grit stone
to my repertoire would help me keep my knife
sharper for a longer time during heavy usage?


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 Post subject: Re: What stone next?
PostPosted: Mon Oct 08, 2012 3:38 pm 
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There's a pretty good debate on whether a toothy edge lasts longer or whether a highly polished edge will last longer. So, this is my opinion.

A 5k edge lasts longer when cutting most things in the kitchen. A 10k edge lasts longer still.

Now, an edge lasting a week in a professional kitchen sounds about right. I know several chef's who touch up their edges nightly with a loaded strop or really fine stone.



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