Thu Aug 01, 2013 11:51 am
I have recently started sharpening by hand and until this I was using a chef choice trizor machine. My understanding is this machine puts a double bevel on the knife. I'm not experienced enough to use my 500 grit stone at this point. How should I approach sharpening these knives? I have a bester 1200 and rika 5000 as my primary stones
Thu Aug 01, 2013 12:44 pm
The chef's choice wheels put a kind of funky serrated grind on the edge. I would recommend you just start with your 500 grit water stone. There's really no trick to using it except you want to check your work a little more frequently since you're grinding a little more steel with the 500.
Thu Aug 01, 2013 12:54 pm
Use the Sharpie trick and feel for a burr when using the 500 grit stone. Only grind until you can feel a burr. You can feel a burr at the 500 grit stage very, very easy.....so as long as you're careful, it's easy not to take it too far.
Thu Aug 01, 2013 1:02 pm
Am I trying to turn the edge into a single bevel (on each side). If yes is this considered thinning behind the primary edge
Thu Aug 01, 2013 1:35 pm
What kind of knife are we talking about here? Gyuto, nakiri, sujihiki, etc.?
Thu Aug 01, 2013 2:01 pm
I might be using the wrong terms. It's a gyuoto. If the knife is double bevel am I trying to sharpen 1 consistent angle. I have only sharpened a few knives so far and have not tried sharpening at more than 1 angle
Thu Aug 01, 2013 2:22 pm
For now....yeah, just try and put a single angle bevel on the knife. So the same bevel angle on either side of the knife.
Don't get fancy with microbevels and crap. Don't thin unless you have to at this point either. Learn to get that primary bevel right first....then we'll go from there.
Thu Aug 01, 2013 2:58 pm
How long should I soak the Beston 500 stone. This is my first time using it
Thu Aug 01, 2013 3:16 pm
Until it stops bubbling.
Thu Aug 01, 2013 3:17 pm
Excellent, thank you. Is that the same rule for all stones?
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