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 Post subject: This may sem silly but is a real question.
PostPosted: Tue Jan 01, 2013 8:08 pm 

Joined: Mon Jul 23, 2012 1:58 am
Posts: 24
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.


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 Post subject: Re: This may sem silly but is a real question.
PostPosted: Wed Jan 02, 2013 12:46 am 

Joined: Fri Dec 21, 2012 11:34 pm
Posts: 140
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..



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 Post subject: Re: This may sem silly but is a real question.
PostPosted: Wed Jan 02, 2013 1:08 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 2594
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.



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 Post subject: Re: This may sem silly but is a real question.
PostPosted: Wed Jan 02, 2013 9:03 am 
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Joined: Mon Apr 23, 2012 4:45 am
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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.

---
Ken



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 Post subject: Re: This may sem silly but is a real question.
PostPosted: Wed Jan 02, 2013 2:51 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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I rarely get a knife to the point that it needs sharpening, so I can't really answer this. :o



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 Post subject: Re: This may sem silly but is a real question.
PostPosted: Mon Jan 07, 2013 1:31 am 

Joined: Mon Jul 23, 2012 1:58 am
Posts: 24
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....

chosera 400
chosera 800
chosera 2000
suehiro 6000
green/balsa
red/balsa

woo hooo!

Not sure why I was nervous. It is a beautiful thing to have a sharp knife.

cooldays


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 Post subject: Re: This may sem silly but is a real question.
PostPosted: Mon Jan 07, 2013 2:15 am 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6579
Congratulations. :)

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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