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 Post subject: Sharpening report
PostPosted: Fri Jan 03, 2014 4:48 pm 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
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.



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Cook for Country Club of Detroit: AM Pantry

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
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 Post subject: Re: Sharpening report
PostPosted: Fri Jan 03, 2014 7:35 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1330
It is amazing how different high quality steels are from the steels used in major brand knives! The stones show the difference best.


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 Post subject: Re: Sharpening report
PostPosted: Fri Jan 03, 2014 9:13 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3432
Glad the practice has paid off with your stones. I have a gyuto with s35vn, love that knife!



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