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 Post subject: Sharpening report
PostPosted: Fri Jan 03, 2014 10:48 am 
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Joined: Sun Dec 22, 2013 11:33 pm
Posts: 105
Location: Metro Detroit
Finally after some practice on my mom's calphalon and my own Wusthof knives I plunged into sharpening my New West knife; just wasn't feeling as sharp as it could be. I have the bester beston Rika kit with a Kitiyama 8k just added.

I noticed the s35vn steel the West is made with is much more wear resistant than the German steel. The beston 500 still made quick work of the knife, putting a great rough(ish) edge on the knife. Moving onto the beston 1.2k took a lot less time than I thought, this stone is great! The 5 k and 8k stones polished to an almost mirror edge. Took out paper like nothing.

I am impressed with the stones and steel of the knife, took a wicked edge. Cannot wait for work later today to breakdown some food and really test this knife out.

Ex-cook, now Computer programming student.

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
 Post subject: Re: Sharpening report
PostPosted: Fri Jan 03, 2014 1:35 pm 

Joined: Thu May 24, 2012 12:20 am
Posts: 4209
It is amazing how different high quality steels are from the steels used in major brand knives! The stones show the difference best.

 Post subject: Re: Sharpening report
PostPosted: Fri Jan 03, 2014 3:13 pm 
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Joined: Wed Nov 21, 2012 10:17 pm
Posts: 7740
Location: Derby City, Kentucky
Glad the practice has paid off with your stones. I have a gyuto with s35vn, love that knife!

If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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