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She wants knives

Thomas

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Originally Posted by Manton
Thomas, am I no longer allowed to use my Shun grooved steel?
confused.gif


Huntsman, I get your point, but isn't what you describe inevitable? Isn't that part of the life cycle of a knife, as it were?

You make edge sharp by making thin. Because it is thin, it folds. When it folds, you use the steel to realign. Do this enough times and the edge will wear or break off. Grind a new edge. Start over.

Is there any other way?

Good knifes take a long time to lose that edge, and can be resharpened rather easily without griding away too much steel. Do I have that wrong?


Ordinarily I would pronounce from on high that grooved steels are hereby verboten.

However...Shun is not the only high-end maker who offers a grooved steel, which makes me think I probably make too much of the ceramic rod. I binned my old (not-very-good) steel in favor of an inexpensive IKEA ceramic rod and haven't shredded an edge yet, so I'm happy with what I have. Was I happy with the grooved steel? Most of the time, but when disaster struck I was despondent.

I guess the bottom line is this: if it works well for you, keep using it.

(Note: this answer may or may not be influenced by holiday shopping fatigue and a recurring bout of anti-consumerism, and may be altered, retracted, or disavowed at any time.)
 

Manton

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OK, thanks. My instructors were all over the map on this. Some said grooved, some said plain steel, some ceramic, an some diamond. Some even said you need them all for different things. Exhausting.
 

emptym

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Originally Posted by Thomas
For all the times I've heard of them, I've never used one, so I can't comment from experience. If you have them already, I'd stick with them.
I have a carving set and some steak knives bought when an Ace Hardware was clearing them out. I don't carve things or eat steak often, so they don't get much use. I'd say they compare well to the Henckels and Wustofs I use. Haven't tried any Japanese knives but have heard good things about MAC. Anyone use them?
 

Thomas

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Originally Posted by Manton
OK, thanks. My instructors were all over the map on this. Some said grooved, some said plain steel, some ceramic, an some diamond. Some even said you need them all for different things. Exhausting.

True, this. Although... I put diamond in a different class - more abrasive than aligning. Then again grooved steel also is abrasive (think of a mill file) and since that steel is harder than your average knife steel, theoretically it too should wear steel off. However, the grooves are significantly more coarse than your 6000 grit stone, so I'd keep my recently-polished edge (at least the tip) far away from the grooves. Then again I think Tojiro offers only a grooved steel, so ???. Too much to consider.

I just think:
1000 grit: grinding
6000 grit: polishing/honing
ceramic rod: straightening.

And avoid all the rest.
 

Dmax

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Originally Posted by Thomas
True, this. Although... I put diamond in a different class - more abrasive than aligning. Then again grooved steel also is abrasive (think of a mill file) and since that steel is harder than your average knife steel, theoretically it too should wear steel off. However, the grooves are significantly more coarse than your 6000 grit stone, so I'd keep my recently-polished edge (at least the tip) far away from the grooves. Then again I think Tojiro offers only a grooved steel, so ???. Too much to consider. I just think: 1000 grit: grinding 6000 grit: polishing/honing ceramic rod: straightening. And avoid all the rest.
Incidentally, this is the same setup I have. A combination 1000/6000 water stone and a ceramic rod from DR Sharpening.
 

Manton

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I have stone. Now I want the rod ...
 

Manton

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Originally Posted by kwilkinson
Oh Christ. Too easy. Sigged.

Consider it a free gift. I knew what I was doing.
 

Huntsman

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Originally Posted by emptym
^And you've taught stuff too, H. Any love for US-made Lamson knives?
Thanks.
Originally Posted by Manton
Huntsman, I get your point, but isn't what you describe inevitable? Isn't that part of the life cycle of a knife, as it were? You make edge sharp by making thin. Because it is thin, it folds. When it folds, you use the steel to realign. Do this enough times and the edge will wear or break off. Grind a new edge. Start over. Is there any other way? Good knifes take a long time to lose that edge, and can be resharpened rather easily without griding away too much steel. Do I have that wrong?
Oh, absolutely inevitable, and I didn't intend to decry it. Thomas seemed to me to be surprised at mettallic particles on his ceramic steels even though it technically does not perform a honing ( that is, an abrasive process) operation. Just wanted to explain the likely cause; judgment is left at the door. ~ H
 

Thomas

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Originally Posted by Huntsman
(...)
Oh, absolutely inevitable, and I didn't intend to decry it. Thomas seemed to me to be surprised at mettallic particles on his ceramic steels even though it technically does not perform a honing ( that is, an abrasive process) operation. Just wanted to explain the likely cause; judgment is left at the door.


~ H


I appreciated that - I was a bit slow to connect the dots there.
 

pscolari

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I would explore the MAC line if I were you. Pro series should get you where you and your wife need to go.
 

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