Wed Aug 01, 2012 4:34 pm
I just purchased the Tojiro F800 and F808 knives.Waiting for
their delivery. What is the best way to take care of them?
Using a Japanese whetstone? if so what grits?
Can I use a steel on them? if so which kind?
I am a chef and will be using them daily.
Thank you, Leda
Wed Aug 01, 2012 4:35 pm
The Idahone ceramic rod is a good one for touch ups at work.http://www.chefknivestogo.com/idahone.html
There are a number of options for the stone but this combo stone will work great for your knives:http://www.chefknivestogo.com/imtwosi1kst.html
Thu Aug 02, 2012 5:15 am
Normally, I'd say just get a touch up stone and don't worry about the rough grits, but Tojiro's VG10 is pretty chip-prone so I'd get a lower grit stone too.
The idahone rod is a good one, but again, this steel in particular is a bit different in my experience.
My vote is for a 2k stone and a strop. I got, and still get, great results out of my DP with a 2k stone and a strop.
Thu Aug 02, 2012 4:36 pm
You have chipping issues with your Tojiro? I've never chipped mine...
Thu Aug 02, 2012 8:44 pm
Yeah, it gets tiny chips on my Idahone Rod sometimes(I think it just doesn't like being straightened out over and over again), chipped all over like CRAZY when I had a bamboo cutting board*, and chips from time to time during normal wifely use.
I also have not gotten good results using my Idahone rod on my DP. A strop works really well, but on the rod it feels slick and does not bring out the best in the steel.
*I had no idea why it was chipping all the time until I got an end-grain maple board. Then it magically stopped, despite being used in a pro kitchen on poly as well. I used it over a weekend on my bamboo board again, and sure enough, chips here and there.
Thu Aug 02, 2012 9:05 pm
I can't wait to get me walnut boards from John. I'm stealing one straight away.
Thu Aug 02, 2012 10:16 pm
As a woodworker, you will LOVE the walnut. It's really nice stuff, the sides of the board look as good as the top! I was cutting some paper on mine the other day, and my shig dug right into it like rubber.
Mon Aug 06, 2012 12:05 am
VG-10 doesn't do too well below 16 degrees (of course depending on the heat treat). Harder steels in general don't do as well with 'real steels' but with ceramic rods - essentially round sharpening stones, light pressure is a plus, since a round rod exerts more pressure at a single point.
I have a bunch of Tojiro DPs and never see chipping issues, but this is a home rather than commercial kitchen environment and I usually cut on my soft Chinese Chopping blocks. Straightening out folded over edges on hard steels will get chips, so using the knife more gently or putting on a more obtuse angle should take care of it. BTW, I rarely use my bamboo boards other than for serving food. Just no 'give' to bamboo.
A 2k stone is a good stone for touchups, making the rod redundant. As much as I like my Nubatamas these days, a 2k GlassStone is a real convenient stone - splash and go and doesn't take up too much space in a knife roll.
In my house NOTHING is wife proof - even me
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