pvs134 wrote:I am.about to purchase the Shun classic 8" that has a hardness of 61-63 what sharpening stones should I purchase for this knife
Any modern water stone will work.
You might look for a combination stone perhaps one
by Shun (Shun DM0600 Combination Whetstone) which is 1000/6000 grit.
I use a Green Brick (Naniwa Aotoshi) to good effect with my Shun knives and
touch up with an old carborundum barber hone that is about 8K.
Some will be happy with a ceramic rod/ steel.
Shapton glass hones work well too. i.e. any modern hone set in the 2-8k range.
Shun is rather good with their lifetime sharpening service.
Friends with no hones or skill have sent their Shun knives to Shun
with good result. Ceramic rods may be all a home cook needs
with a factory sharpening after a year or two. With a
good service a home cook may only need hones on the fine end
2000-8000 grit to keep a Shun sharp.
More important is your choice of cutting board.
After a cutting board, get a bakers bench scraper to scoop
up chopped bits. I watch people scrape food from a
board with a knife and hand them a bench scraper.
I am partial to wood boards. A wood board from Ikea is vastly
better for the knife than some glass or hard plastic boards that
protect the counter more than the knife. If budget is an issue
look for a nice bit of wide clean scrap wood and treat with mineral
oil. A scrap of 2"x12" pine about twice as long as celery comes to
mind and will hold you while you find a board you really like and
can afford. Then used it serve bread on the table
Others I am sure will ask what steel you have.