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Tips for Maintaining/Sharpening Japanese Gyuto

Tue Nov 06, 2012 3:56 am

Hi, I just purchased a Tojiro DP Gyuto 240 (http://www.chefknivestogo.com/todpchkn24.html) and I am wondering what would be the best way to (affordably) maintain and sharpen it. BTW I also have a Wusthof 8 inch Grand Prix II Chef's knife I've used only a few times. Gonna be using the Tojiro for everyday prep and workhorse duties in the kitchen i work in.

Right now I have a standard honing rod from a cheap block set of Henkels from my house. I also purchased an Imanishi combo waterstone (http://www.chefknivestogo.com/imtwosi1kst.html) but haven't used it yet.

My main concern is if the rod I would be using would hurt or damage my Tojiro in any way. I read through some posts on this forum and cheftalk that steel rods can damage Japanese blades. Would it benefit me to purchase a fine ceramic rod such as the Idahone (http://www.chefknivestogo.com/id12cerodwna.html)?

Also any general sharpening, maintaining or tips for these blades would be much appreciated.


Re: Tips for Maintaining/Sharpening Japanese Gyuto

Tue Nov 06, 2012 8:30 am

Yes, I would purchase the Idahone over using that steel honing rod.

The steel rod could be used if done so very gently. The Tojiro's are not extremely hard steel like maybe a 64 HRC blue steel gyuto. I still wouldn't recommend using the steel, and would get the Idahone...but it could be done.

Mark has a spot of video's on his website for sharpening video's. Good place to start learning.

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