Wed Dec 05, 2012 10:09 pm
Mark - I just bought a Takeda 210mm gyuto and probably more sharpening equipment than makes sense. Nevertheless, I'm looking forward to learning more about sharpening, and have done a few of my Shuns with varying degrees of success. Anyway, my question is this: the edge on my Takeda is crazy thin - I'd be shocked if it's more than 8 or 9 degrees. That's making me doubt my sharpening skills, and wondering if I should be using the hand-held sharpener that Takeda recommends (and says is so easy). Any reason to listen, or should I just attempt that crazy thin edge with "traditional" methods?
Thanks for your help.
Thu Dec 06, 2012 10:39 am
IMHO, attempt it with the stones since you've already dove down that path. No sense trying to learn to use two different sharpening methods.
Use a magic marker to mark the edge on the Takeda.....make a few passes on a dry stone and see if you're hitting the entire bevel.
Thu Dec 06, 2012 5:09 pm
The hand held stone from Takeda works well but it's limited in grits. Use your stones. Takeda's knives just keep growing in popularity. Man, we're flying through them right now.
Thu Dec 06, 2012 10:18 pm
Thanks for all your help - I'm still a bit intimidated about trying to mirror the angle on the blade, but I guess it's not all that different from your video on thinning a blade. I'll practice on one of my Shuns. Did I say that? - I can't believe they have already become my test knives. Oh well.
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