Mon Sep 03, 2012 9:15 am
I recently received a Kikuichi chefs knife from cktg. Simply, its great. Sharp out of the box, for a while. I am a chef and primarily use my french/gyuto knife. After about a week and a half of fairly heavy use I've noticed a slight roughness on the edge. It is still razor sharp but there is definitely a difference.
I have not honed it or put it on a stone. I have a ceramic honing steel that says its rated at 1200. I also have a 250/1000 combo wetstone and King 6000 grit stone. I've been looking around for some stones to fill in the gaps between grits. I use these on my german knives too. What do you recommend? And what would be the best thing to put to the Kikuichi?
Mon Sep 03, 2012 9:18 am
I think you have all the equipment you need to maintain the knife and keep it sharpe. Use you stones and sharpen the knife. I would most likely use the 1K and 6K only unless you have some micro chips you want to remove.
After you have it sharp I would use the 1200 grit rod to maintain the edge. Just a few light swipes at the same angle you sharpen at is all it takes to keep the edge alligned.
I like stropping my knife a bit after the 6K so that would be the only thing I might add to your set. Try a horse leather strop for an easy 1 strop solution.
Mon Sep 03, 2012 10:14 am
I agree with Mark. if you want, you can add 1µ Boron Carbide semi paste or another 1µ compound to your line up.
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