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Foo shops for a Japanese knife - Page 31post #451 of 55410/10/15 at 5:24ampost #452 of 55410/10/15 at 11:25ampost #453 of 55410/10/15 at 5:59pmQuote:Originally Posted by gomestar
also, thinking about ordering this:
finally gave this knife a good work, and out of the box this knife is superb. made easy work of a tough project (a week old wilty tomato that I cut up to add to some guac). would buy from the same brand again.Quote:
this is a Q for Manton.post #454 of 55410/13/15 at 9:03amA basic principle of sharpening is to keep jumps at or under 3x, meaning that a 1k, 3k,10k works well. This is what I have in the kitchen and the limiting factor is my technique, not the stones.
Others advocate smaller steps but I just see inefficiency. At the same point a King 1k/6k stone works but I like the intermediate 3K or so step.
I just upgraded stones for the shop and added a 5K into the mix. I havn't used the stone yet but it looks like it has more feedback than the chosera 10K which is an amazing piece of blue-white chalk.
DDMpost #455 of 55410/14/15 at 7:30pmpost #456 of 55410/14/15 at 8:41pmpost #457 of 55410/15/15 at 5:59pmQuote:
I take most of my knives to between 6k-8k. There's a noticeable decline in the edge polish after about 15-20 uses, depending on the steel. In a lot of cases, though, the edge just becomes more toothy (similar to a 1k edge) and doesn't feel much less sharp, just different. I usually touch up my go-to knives on a finishing stone every couple of weeks and then go back down to 1k about every 2-3 months. 500 grit doesn't get used until the edge feels pretty dull.post #458 of 55410/18/15 at 5:48amI am the camp cook so use knives daily. In reality, I sharpen four, maybe five times a year. Better steels last longer and I,ve really found a polished edge to last longer than a toothy edge. The 5-10k is prob. overkill but so what.
Before the good Japanese knives, I was a Sabatier 62 man and could maintain the soft, elastic carbon steel on a broad French steel I bought at dehillerin in Paris an age ago. Now a mizuno Honyaki gyoto has pride of place for its edge. I still pull out the 62 when I want to knock the tips of chicken legs or wings to "airline" a chicken breast. The mizuno is not a fragile laser, it's a solid piece of steel but the reality seems to be that the edges of Japanese knives are thinner.post #459 of 55410/22/15 at 5:29pmpost #460 of 55410/23/15 at 7:52ampost #461 of 55410/23/15 at 8:39amQuote:
Just remember that these stones are graded on different scales.
EP 1k is actually quite a bit finer than a Chosera 1k (which is closer to the EP 600).
Chosera 3k is closer to the EP 1k. If you already have something like a 600 EP stone, then you can skip to the 3k chosera (unless you just want a full chosera set).post #462 of 55410/23/15 at 8:58ampost #463 of 55410/23/15 at 9:01ampost #464 of 55410/23/15 at 9:22ampost #465 of 55410/23/15 at 9:37am
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