Jeff B wrote:I guess I need to try sitting just to see how it feels. Were would we be with all our toys without experimenting.
Awesome sentiment. TY. I mean, I spent MANY of hours studying videos before I bought my first stones or my first ITK kiritsuke from CKTG. And I bought the Kiri because I thought that would give me a reasonably flat edge to learn to sharpen on, where I could work on motions without worrying about a tip... (thanks Bob Kramer videos...) but that all kind of melted once I actually got some metal on, and started learning. And realized that the ITK Kiritsuke really doesn't need that much sharpening anyway... it's a legit freakin knife, that I hope to get re-handled one day, as it was my first 'real' knife? If that makes sense. I've sanded and oiled the handle, softened the tang and choil, i've made it comfortable based on advice here.
I started on a Norton combination kit with my first knives, Dexter-Russel stuff I got from the restaurant depot in SF, and probably jumped 3 steps ahead about 2 steps too early. But I've reset the edge on some knives that turned crap into a legit knife and still stand by my 6" calphalon because it's thin, sharp, holds the edge I put on it FOREVER... I touch it up occasionally but it's still stupid sharp for slicing onions paper thin. I don't even know what kind of steel it is, but damn, I turned a dull piece of shit into a really good knife, I think?? (I do think I picked up some good early-adopter knives from Costco test-markets and whatnot, that you can't get now because they're the same brand/knife but not the same... but still... ) But I've f---ed up some dexter russel boning and chef knives... I understand why people use DR in pro kitchens, but dang.
In the middle, I started sharpening my dad's Wusthof and Henckels knives on my Norton water stones. I saw his butt cheeks clench early on, but I think he's ok with it now...
I still reach for my ITK Kiritsuke for slicing grilled tri-tip and stuff. It's just pretty awesome, despite being super tall.
Regarding work space, I started out with an oversized sheet pan that could hold my stone bench, a couple buckets of water, and went from there. I was definitely not taking it to the level of appreciating each stone for what it was, as I went for a Norton stone kit that gave me a huge range from 250k to 8k. But understanding how I was 'muddying the waters' by mixing stones and baths makes sense to me now. One thing I learned was that I set a beach towel under my sharpening 'area' because I tend to splatter when moving stones and knives around and wiping things down... I realize I'm very much a newbie when it comes to sharpening but damn, I can make a mess, and I'd rather not screw up my table.
15 seconds can take me from 'kinda lazy' to really caring and doing it right, even on 'affordable' stones. I still love my over-sized sheet pan for sharpening on, but a sink bridge sounds super sexy for my living situation.
And will definitely be spending my time working on sharpening at counter-level or around there with better body-control.
Last edited by Jeffuith
on Sat Jul 12, 2014 7:44 am, edited 4 times in total.