Knife Sharpening Tech ?

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UncleVic
Sirloin
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2007/04/21 23:16:42 (permalink)

Knife Sharpening Tech ?

My brother is over for the week visiting. He brought over his Shun 7" Santoku, Hollow Ground Chefs knife. (Made Cobalt M.V. Steel, Folded steel according to him).

Seems you cant use a straight edge on this blade. Who knows of the proper way to sharpen one of these puppies..
#1

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    Michael Hoffman
    Double-chop Porterhouse
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    RE: Knife Sharpening Tech ? 2007/04/21 23:40:14 (permalink)
    quote:
    Originally posted by UncleVic

    My brother is over for the week visiting. He brought over his Shun 7" Santoku, Hollow Ground Chefs knife. (Made Cobalt M.V. Steel, Folded steel according to him).

    Seems you cant use a straight edge on this blade. Who knows of the proper way to sharpen one of these puppies..


    Folded steel is a name sometimes used to refer to Damascus steel. Damascus steel made up of layers. Sharpening Damascus steel is extremely difficult. It is very delicate, and is best left to experts.
    #2
    Tacochef
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    RE: Knife Sharpening Tech ? 2007/04/21 23:47:06 (permalink)
    Here's two sites that may help you out.

    www.japanesechefsknife.com
    www.chowhound.com/topics/389416
    #3
    UncleVic
    Sirloin
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    RE: Knife Sharpening Tech ? 2007/04/22 10:35:31 (permalink)
    MH and TC.. Good looking out! Thanks!!
    #4
    prisonchef
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    RE: Knife Sharpening Tech ? 2007/04/23 00:25:48 (permalink)
    unclevic,
    as i have lusted for years over a single bevel damascus steel blade and being left handed you can just imagine the upcharge on that one not to mention the 6 months additional wait here is what i hope will help you. the proper sharpening stones to use are japanese water stones. they are sold thru specialty shops catering to wood carvers. my wife peggy gave me a six stone set when i graduated from culinary school. the grit levels range fron 600 to 12,000. to use soak the stones in water and just add water as you sharpen. while these stones are expensive (i think peg paid 200 for the set in 1993) with proper care they last. one final thing you might want is some "lambs tongue" leather and some diamond dust along with some hard chromed tanned leather. when you are done sharpening on the stones just sprinkle a little diamond dust (auto speed shops have that for lapping valves in) on the lambs tongue and draw the blade BACKWARDS across the leather to hone them (and for goodness sake never steel a single bevel blade) this will polish the edge. and to finish draw the edge backwards across the hard chorom leather. it's just like the old movies of a barber sharpening a razor.
    don't get hung up in the degree of angle you are sharpening to. while 17 and 1/2 degree to 22 degree you might see in print the angle your hand can hold consistantly is the key.
    it truly is a whole lot ez'r then it sounds and letting a stranger sharpen your knives,to me,( and i hope this isn't taken the wrong way) is like letting a stranger use your toothbrush. and heck all i got is f. dick, sabatier, and forchner knives no way no how would some guy ever touch a damacus blade asumming i was fortunate enough to ever get one
    jack
    #5
    MikeS.
    Fire Safety Admin
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    RE: Knife Sharpening Tech ? 2007/04/23 09:54:30 (permalink)
    This thread has been informative. All I knew about Damascus before was not to use modern shotshells in a Damascus shotgun.
    #6
    MikeS.
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    RE: Knife Sharpening Tech ? 2007/04/23 10:00:57 (permalink)
    Is there a reason NOT to store a decent knife in a wood block?

    MikeS.
    #7
    GordonW
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    RE: Knife Sharpening Tech ? 2007/04/23 10:18:12 (permalink)
    quote:
    Originally posted by MikeS.

    This thread has been informative. All I knew about Damascus before was not to use modern shotshells in a Damascus shotgun.


    A twist with your barrel is not a good thing.

    Maybe the big issue with storing knives in a wooden block is the potential for bacteria. Knives would have to be clean and dry or gunk can build up in the block slots.

    For more information about sharpening knives than post folks want, eGullet has an interesting piece.

    http://forums.egullet.org/index.php?showtopic=26036
    #8
    enginecapt
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    RE: Knife Sharpening Tech ? 2007/04/23 10:25:01 (permalink)
    quote:
    Originally posted by MikeS.

    This thread has been informative. All I knew about Damascus before was not to use modern shotshells in a Damascus shotgun.
    Dat's right. If you do, you'll have shrapnel from the breech end of a Damascus twist steel barrel embedded in your mug.
    #9
    V960
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    RE: Knife Sharpening Tech ? 2007/04/25 10:42:37 (permalink)
    Most Japanese knives use a single bevel instead of the western standard of double bevel. NEVER (well maybe touch it up) the flat side of the blade. I am a terrible person and use a standard solid brick placed on a towel between the two bowls of my sink w/ water running over it to sharpen my Aritsugu knives. I was taught this by the owner of a sushi bar.

    I trust five hundred knives to this method. BTW, Aritsugu would not sell me a top quality knife until I demonstrated my ability to properly sharpen a knife. My about 12" sushi knife is a razor blade...cut yourself and you don't even know it until you see the blood.
    #10
    drewannrez
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    Re: Knife Sharpening Tech ? 2018/08/24 00:19:10 (permalink)
    Some people I've seen slice the knife over the stone diagonally at the correct angle, while only taking care of one part of the knife (the front, the middle, the back) and move on to the next after a while, while others straight out do everything at once, sharpening the whole blade in one motion, alternating between one side of the blade and the other.
    post edited by drewannrez - 2018/09/15 07:01:58
    #11
    drewannrez
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    Re: Knife Sharpening Tech ? 2018/09/15 07:03:22 (permalink)
    But still I want to know the best and easy way to sharpening a knife. :) :)

    post edited by drewannrez - 2018/09/15 08:00:39
    #12
    drewannrez
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    Re: Knife Sharpening Tech ? 2018/09/15 07:59:37 (permalink)
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    Root-Beer Man
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    Re: Knife Sharpening Tech ? 2018/09/15 10:26:28 (permalink)
    You can have best or you can have easy, but you really cannot have both. Using a whetstone takes a bit more time, but the results are infinitely better than fast sharpeners and it doesn't damage your knives.
     
    Try this.
    #14
    edwmax
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    Re: Knife Sharpening Tech ? 2018/09/16 08:26:46 (permalink)
    Root-Beer Man
    You can have best or you can have easy, but you really cannot have both. Using a whetstone takes a bit more time, but the results are infinitely better than fast sharpeners and it doesn't damage your knives.
     
    Try this.


    Thanks,  I need a new whetstone.   One of my old (45 yrs) Arkansas tri-stones is no longer flat and I have to draw the blade backwards to touch up the edge.
     
    For a quick and easy way to sharpen an edge is to use a 3" belt sander (hand held types ) with 120 grit belt;  use 400 to 800 grit if you need a very fine cutting edge.  
    #15
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