Chefknivestogo Forums

Worn to point i need to mount and soon replace...I find I use this stone more and more...if I start below 1k, it's doing most of the lifting, save's my 1k. Not sure I need an alternate, but considering the nab 320 platinum...might be faster cutting worried it might not polish as well, also looking a...

I like versatility in knives. Now even if I have several say gyutos or cleavers, well I like to see differences in steels etc and like to sharpen them differently. So I might like to compare two edges sharpened differently (synthetic/natural/compounds/etc. Now when you start thinking of what meal y...

+1 on adding a 1k...you may well find you save time and blade by starting your sessions @ 1k, especially those knives you've sharpened before.

Yarp...Moons ago I was working on a Larry Harley battle bowie. Made a jig for my ep to accommodate the spine (double edged). Worked one edge., the repositioned to another...several hours with the original ep stones. So engrossed an overly comfortable I tried to blow away the swarf/dust, quickly foll...

I got a Shun when they first came out...hated it. Gave it to my son instead of throwing it away. Ironically, he brought it back to me for sharpening...he brought both the knife and enough beer to get me to do it...6-packish later, that petty will cut! My initial problem was that I was accustomed to ...

Ken...let 'em sleep! Always interested in furthering my passion. For me, I worked the edge and the area behind at several separate angles. Once defined I polished and blended the entire area with full length strokes, starting at the lowest angle and gradually increasing until I coaxed the slightest ...

I picked up a set of two inexpensive Fujwara Nashiji for just this purpose. These knives have sad yo handles, screaming to be replaced and balanced...the fit and finish is quite poor over all. That said, some time on the stones, reduce the tang, and install a new lighter wa...these will be great too...

Ken, I'm curious, what stones/process do you recommend for the kurobikari finish?

Ken, curious how you work up convex grinds. I've done it, largely by accident through weak technique...still my favorite end state.

Well said Ken...the notion of honing being something other than sharpening was driving me nuts...

I use the atoma 140 followed by the Nab 150, then GS 500 routinely on my EP...nothing reprofiles the edge like the 140...I've worn out a couple of Nabs before using this combo...never looked back. Spend a bit more time on the 150, as said, the 500 will let you know if you've moved too quickly.

Great post! I grew up with PBS cooking shows, well before the cooking channel or youtube...yes I'm old. My technique was derived from Martin Yan and Jacques Pepin...abuse of both blade and board. Didn't think of revising my approach until chipping my new Takeda going all Pepin on some herbs. Wonderi...

Diggin this thread...particularly interested in the application for each.

Great work Peter. Love to see a video of your process.