Tue Jan 01, 2013 8:08 pm
When do you sharpen...please don't say when dull or when it doesn't cut. I mean, your knife stll cuts but there are half a dozen chips. Or it cuts but when you strop, the leather is getting scratched by that singlebarb. Or.... when you cut, the heel cuts fine, but your tip or belly is starting to require more pressure.
Wed Jan 02, 2013 12:46 am
This obviously all comes down to personal preference. I use a 240mm gyuto (vg10) and like to keep it like a damn razor! i hit the stones usually twice sometimes 3 a week. as soon as there is a resistance or "slide" over skin on a bell pepper for example, its time to sharpen. But I get told I have a strange obsession with sharp knives quite often..
Wed Jan 02, 2013 1:08 am
I use an Idahone to hone between sharpenings. When the Idahone doesn't give me a sharp edge from heel to tip I hit the stones.
Wed Jan 02, 2013 9:03 am
When I no longer enjoy cutting with the knife. For the examples you mention, all of the above
'Sharpening a knife takes very little work'
Or, put another way, if your edge is just a bit off of razor sharp, it takes little work to get it back to razor sharp. If you wait until it is dulled, it takes a lot of work to get it back.
Wed Jan 02, 2013 2:51 pm
I rarely get a knife to the point that it needs sharpening, so I can't really answer this.
Mon Jan 07, 2013 1:31 am
I guess the truth is I was nervous to sharpen my nice japanese knife for the first time....
well I did. Wooo hooo..... all the chips are gone an dit is scary sharp....
Not sure why I was nervous. It is a beautiful thing to have a sharp knife.
Mon Jan 07, 2013 2:15 am
I'm like Adam. I tend to over sharpen my knives so I'm looking for an excuse to sharpen them.
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