Thu Mar 20, 2014 4:21 pm
Tried stropping on newspaper with no luck. Then the next day I stopped on 6k stone then newspaper with not much luck. It cut decent but wouldn't slice tomatoes. So today I went at the 6k again but with more strokes then newspaper and it cuts like it did when I got it. I had an onion and tomato in the fridge and it cut both with no effort. Hopefully it holds up once I get to work. Thanks for all the advice. I'm new to Japanese knives and this forum has been incredibly helpful tool for learning.
Thu Mar 20, 2014 6:11 pm
Jump into the deep end and sharpen that knife. That way you know the edge that is on it and have control of the variables.
Sun Mar 23, 2014 11:25 pm
Well after another try at stropping on the 6k and the edge dulling after a few onions I decided to just go for it. Started with the 1k (8, 6,4,2,1 strokes on each side) then stropping to remove the burr and running it though a cork. Then 6k (same progression) followed by stropping on the 6k. Went well although I was probably wobbling a bit due to the fact my hands were a little shaky from being so nervous. Now its as sharp if not sharper then when I got it. Falls right through tomatoes and onions with no effort. Hopefully it stays that way for more than a day. Worst case it needs more work and I get more practice. Thanks for the advice and confidence boost. I feel much better about my ability to sharpen now. All the knives I've sharpened so far have been so dull they probably need a lower grit than 1k to start leaving me with not the greatest edges so having this much success is really nice.
Mon Mar 24, 2014 4:47 am
This is surprisingly heartening. Good job, Goldberg, getting a better than factory edge on a high class knife. And good job, CKTG forum, for playing Mr. Miyagi.
Mon Apr 14, 2014 4:32 am
How did your edge hold up?
Mon Apr 14, 2014 4:37 am
It's been holding up good. I strop it on the 6k every other day or so depending on how much I use it and have sharpened it three times since the last post. Seems to be holding a really sharp edge longer and longer with every sharpening. I'm going to try a less steep angle next time I sharpen and see if that helps it hold up longer.
Mon Apr 14, 2014 4:41 am
Good to hear. At what angle are you currently sharpening it? Any micro bevel?
Mon Apr 14, 2014 4:45 am
No micro bevel and i'm not sure the angle just using my pinky finger as a guide for how high to hold the spine. I have been thinking about trying a micro bevel but want to see how it performs/holds up with a less steep angle first.
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