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 Post subject: Shun Classic Chef 8"
PostPosted: Wed Feb 04, 2015 4:34 am 

Joined: Wed Feb 04, 2015 4:28 am
Posts: 1
I am a 21 year old young cook with experience in the fine dining sector of the restaurant business. I am just starting to purchase and collect quality knifes for my use and am about to purchase the Shun. what sharpening stones should I buy and how do I maintain it

 Post subject: Re: Shun Classic Chef 8"
PostPosted: Wed Feb 04, 2015 3:20 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 3077
Generally, you'd start with a 1k(ish) stone, and then add a finer grit stone (4k to 6k) and then a coarser stone (500 grit or some such)

A set like this:

Is a good place to start. Just know that I rarely recommend a newbie sharpener use anything as coarse as the 500 in this kit as it will remove metal really fast and you can screw up your knives.

Which stone's you get will vary wildly as there are a lot of choices. I like all the stone's in that set though.


 Post subject: Re: Shun Classic Chef 8"
PostPosted: Wed Feb 04, 2015 3:26 pm 

Joined: Tue May 29, 2012 12:29 am
Posts: 1095
Adam has it covered pretty well, depending on what you expect from the stone may change suggestions a bit but most any stone will sharpen a shun.

Now, with that said. I would not recommend a shun.

 Post subject: Re: The Grand Unified Grit Chart
PostPosted: Thu Feb 05, 2015 7:18 am 

Joined: Wed Oct 08, 2014 9:22 pm
Posts: 6
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.

 Post subject: Re: Shun Classic Chef 8"
PostPosted: Thu Feb 05, 2015 4:32 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 942
Some good advice above. I wish I had received such quality guidance at 21!

I recommend starting with two high quality stones and building out from there as the need and funds allow. My vote goes here:

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