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mrpcakes
12
Sep 4, 2016
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so my question.... best way to sharpen ?
Sep 4, 2016
Darking
11
Sep 4, 2016
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mrpcakesThe best way to sharpen any knife, if you don't really know what you're doing, is to hire someone else to do it for you. Sharpening knives, actually sharpening, as in, removing material to give it an edge, can be quite dangerous, as it produces small pieces of flying metal (assuming you're using power tools instead of a whetstone). And unless you're familiar with what you're doing it's easy to make a bad edge, or an edge that won't last.
Sep 4, 2016
Bobbits
89
Sep 8, 2016
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mrpcakesFor japanese kitchen knives, use a waterstone/whetstone (a sharpening stone designed to be used while wet). I use a 1200/8000 grit combination stone from http://www.epicedge.com/shopdisplayproducts.asp?id=176&cat=2%2E+Combination+Grit+Waterstones
You should definitely watch some videos on proper usage first on youtube as you could mess up your knives/stones. It takes some practice but one can eventually get the hang of it.
Or you could just send them away to a professional... but, careful who you send it to.
Sep 8, 2016
Bobbits
89
Sep 8, 2016
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DarkingYou should probably never use a power tool on a knife like this
Sep 8, 2016
Darking
11
Sep 8, 2016
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BobbitsThat's not how knife sharpening works. The first phase of sharpening a knife is to remove material to make the proper angle. In the modern day you do that with a belt sander.
Sep 8, 2016
Bobbits
89
Sep 9, 2016
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DarkingA water stone will remove material just fine. I use one and can tell you first hand. Japanese knives are so thin that power tools are a bit too extreme. If that's how you sharpen your knives, fine you have every right to, but it is probably going to remove more material than you need and mistakes will be much less forgiving. I just wouldn't recommend it to anyone especially starting out. Even if I was going to have my knives professionally sharpened, I would never send them to someone using power tools.
Sep 9, 2016
Darking
11
Sep 9, 2016
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BobbitsAgain, not how this works, to make a blade that will stand up to cutting you have to use various levels of roughness in the process of finishing the blade, adding more polish and a finer edge with more fine grain. Using a Whetstone will sharpen the edge, but won't give you a durable one. Again, I would recommend a professional and reputable knife sharpening service.
Sep 9, 2016
Bobbits
89
Sep 9, 2016
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DarkingYes, that is why you use multiple grits of water stone, not just 1.
Sep 9, 2016
Darking
11
Sep 9, 2016
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BobbitsIt's not water, it's whet, as in, to sharpen. And one pass with a whetstone takes a long time to do properly. Using multiple stones would be an arduous task.
Sep 9, 2016
Bobbits
89
Sep 9, 2016
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DarkingThere are different types of sharpening stones aka whetstones. The most common one for westerners would be an oil stone. The traditional Japanese method uses a water stone. Water stones are soaked in water before use, they are much softer, and they will remove material much faster. That is because they are made out of a different material.
For some of the differences see https://www.sharpeningsupplies.com/Difference-in-Sharpening-Stone-Materials-W51.aspx
Sep 9, 2016
awolf722
0
Sep 15, 2016
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DarkingI have a set of globals and power tool would never ever go near that blade. Take to time to learn how to use a stone. Edge will stay sharp for 4 months of everyday use.
Sep 15, 2016
Darking
11
Sep 15, 2016
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awolf722Four months. This is why you should always have a professional work on your cutlery.
Sep 15, 2016
awolf722
0
Sep 19, 2016
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DarkingWork as a firefighter. Knives get used but up to 25 different guys some days 3 different meal preps. I also sharpen the entire battalions knives and have been doing so for 3 years. The knives we used to get professionally sharpened from a company that services restaurants used to last only one month, if that, under those conditions.
Sep 19, 2016
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