Results 1 to 10 of 17
Thread: Japanese steel all purpose knife
-
24-03-2014, 14:22 #1
- Join Date
- Feb 2014
- Location
- Potch
- Age
- 59
- Posts
- 158
Japanese steel all purpose knife
I bought a knife (general kitchen type/sushi) in Tokyo a few years ago, excellent steel, sharpest knife i ever owned.
The knifemaker warned me never to sharpen it on a industrial or mechanical sharpener, but to always use a whetstone.
One of my mates(?) in his wisdom after alot of kuiering, decided to sharpen it using a lansky pull sharpener, the cheap type used to sharpen butcher knives.
He totally destroyed the edge, and i am unable to get it sharp again.
Who can help with a referral or advice, maybe someone knows of a purist knifemaker who still uses stones to sharpen.
Please help.
-
24-03-2014, 16:17 #2
- Join Date
- Dec 2009
- Posts
- 2,432
Re: Japanese steel all purpose knife
You could buy your own whet stones and sharpen it yourself. DS J could advise you on the whet stones better than me.
-
24-03-2014, 17:00 #3
- Join Date
- Aug 2012
- Location
- Stella
- Age
- 46
- Posts
- 10,870
Re: Japanese steel all purpose knife
PM inbound.
-
24-03-2014, 17:11 #4
- Join Date
- Feb 2014
- Location
- Potch
- Age
- 59
- Posts
- 158
Re: Japanese steel all purpose knife
Thanks Ds, waardeer
-
24-03-2014, 17:18 #5
- Join Date
- Mar 2011
- Location
- Pretoria
- Age
- 43
- Posts
- 273
Re: Japanese steel all purpose knife
Where are you?
if in Pretoria then I can help, otherwise I can refer you to someone in Cape Town
-
24-03-2014, 17:22 #6
- Join Date
- Aug 2012
- Location
- Stella
- Age
- 46
- Posts
- 10,870
Re: Japanese steel all purpose knife
The Japanese "chissel cut" knives are very difficult to sharpen in my experience. A set of wetstones (coarse, medium and fine), some time and a steady hand should be able to cure the worst headaches.
-
24-03-2014, 17:38 #7
- Join Date
- Feb 2011
- Location
- Western Cape
- Posts
- 3,410
Re: Japanese steel all purpose knife
Was it time to sharpen by stone? Knives curve the edge and need a strop most of the time. People often don't know this and take of steel at every chance they get.
-
24-03-2014, 18:23 #8
- Join Date
- Aug 2012
- Location
- Stella
- Age
- 46
- Posts
- 10,870
Agree. I like a sharpening steel for touching up the cutting edges; first draw the knive backwards to straighten the bent cutting edge and then forwards to sharpen it.
In most cases stainless steel dulls quicker than carbon steel; it also needs the stone more often. Can someone verify this?
-
25-03-2014, 08:41 #9
- Join Date
- Oct 2008
- Location
- Durban,South Africa
- Age
- 49
- Posts
- 1,235
Re: Japanese steel all purpose knife
Maybe kitchen cutlery steel,but,in my experience,the modern alloy stainless steels are far superior,wrt edge retention,than carbon steels.I'm referring to alloy carbon tool steels and the "knife-grade" stainless steels (N690,RWL34,S30V,that sort of thing).
Both types of steels have their places and purposes,imo.
-
25-03-2014, 09:06 #10
- Join Date
- Aug 2012
- Location
- Pretoria, South Africa
- Age
- 34
- Posts
- 12,555
Re: Japanese steel all purpose knife
Similar Threads
-
Who knows Japanese swords?
By Ds J in forum General Knife DiscussionsReplies: 17Last Post: 20-07-2015, 15:41 -
Japanese shotguns?
By spiggs in forum ShotgunsReplies: 8Last Post: 14-11-2014, 07:23 -
[FOR SALE] Cold Steel Knife
By PenDragon in forum Miscellaneous Goods for Sale / WantedReplies: 3Last Post: 07-12-2013, 05:56 -
Japanese Tasco 6-24 x 44
By kayc in forum Optics, Mounts, and SightsReplies: 7Last Post: 22-01-2013, 14:05 -
Does blade steel make a huge difference to a knife?
By Craig in forum General Knife DiscussionsReplies: 10Last Post: 11-08-2009, 17:22
Bookmarks