[ 3 / a / adv / an / asp / cgl / ck / co / diy / fa / g / gd / int / jp / k / lit / m / mlp / mu / n / o / out / p / po / sci / sp / tg / toy / trv / tv / v / vg / vp / vr / w / wsg / x]

/ck/ - Food & Cooking

<< back to board
[Delete this thread]

Anonymous 06/16/14(Mon)06:57 UTC+1 No.5520694 Report

If I have a few Japanese knives is it worth getting a fine waterstone? I'm using a medium one and a ceramic honing rod and so far it seems to be doing the job just fine, but I hear the edge retention you get is ridiculous.
Anonymous 06/16/14(Mon)07:04 UTC+1 No.5520720 Report

I can get a great edge on my 6000 grit natural stone try chefknivestogo.com they have a great selection I just ordered a stropping kit to get a insanely sharp knife
Anonymous 06/16/14(Mon)07:06 UTC+1 No.5520725 Report

It only really depends on the price of your japanese knife and how often you use them, but really, if you also hone your blades there is no need for a fine waterstone.

For what it's worth, there are a lot of idiots out there who hone their blade every time they pick the knife up - this doesn't do anything except blunt the edge.
Anonymous 06/16/14(Mon)07:09 UTC+1 No.5520734 Report

Why did you qualify that by saying your knives were Japanese?
Anonymous 06/16/14(Mon)07:15 UTC+1 No.5520751 Report


I've been told you can go a bit further when sharpening Japanese knives since they have a higher HRC rating then western knives usually.
Anonymous 06/16/14(Mon)07:20 UTC+1 No.5520764 Report


Aren't natural stones measure by density instead of grit?
Anonymous 06/16/14(Mon)07:21 UTC+1 No.5520767 Report

Older knives, Japanese knives, and pretty much any knife that Germany didn't have the gall to make the blanks for then send them to China for the entirety of the manufacturing process before marking them Solingen, Germany!....

Yeah, junk metal takes to cheap machine sharpening and produces an average edge that lasts five minutes.
Anonymous 06/16/14(Mon)07:33 UTC+1 No.5520803 Report

You're thinking of novaculite, Arkansas stones. Jnats are a different beast entirely.

A ceramic rod should give you about the same edge retention of a similar grit stone. If you want to try a finer edge, then it really depends on how well the knife can hold that edge.
Anonymous 06/16/14(Mon)07:43 UTC+1 No.5520825 Report


Using a Mac and a Yoshihiro, both quality
Anonymous 06/16/14(Mon)07:45 UTC+1 No.5520827 Report

steels and rods are for realignment not sharpening
Anonymous 06/16/14(Mon)07:56 UTC+1 No.5520855 Report

I mean at some point it becomes a little silly, I guarantee you're having a fine time cutting everything with the knife set up you have. I mean can you go sharper? of course, but what the fuck is the point, you're cutting carrots and chicken not atoms. Stop buying things just to have them, it's that mindset that makes us slaves.
Anonymous 06/16/14(Mon)08:00 UTC+1 No.5520861 Report

Steel, yes. But ceramic is abrasive, so it's going to remove metal just like a ceramic bench stone would. Also see: crock sticks.
As I understand it, Japanese knives are too hard to be realigned. They'll chip instead, hence the abrasive rod.

I use western knives and oilstones, primarily, I couldn't tell you what sort of edge those knives can hold.
Anonymous 06/16/14(Mon)08:00 UTC+1 No.5520862 Report

depends more on the bevel, maintenance, and how you use them
takes longer to sharpen a harder steel, but, because of that, it also lends itself to a finer hone
you risk chips with hard steel or rolling of the edge with soft steel on either extreme
the rolling of the edge is why honing rods are particularly popular with softer steel blades, and not so much with harder blades
they can work for both, but a stone is typically a more friendly choice for harder steel
I do use a glass rod for my knives, but very lightly on the hard ones
I don't find it to be a good substitute for a stone in either case, simply a way to keep it sharp enough for a longer period between taking it to stones
Anonymous 06/16/14(Mon)08:35 UTC+1 No.5520923 Report


Because of the higher HRC of the metal, it can in theory hold a better edge if you put in the work.
Anonymous 06/16/14(Mon)09:28 UTC+1 No.5521005 Report


Bevel for the yoshihiro is 15, one sided. Mac is 4 both sides I think, can't remember. HRC for the Yoshi is 60 and I dunno about the mac but it's definitely lower.
Anonymous 06/16/14(Mon)09:46 UTC+1 No.5521028 Report

It depends on what kind of "Japanese knife" you have. For my globe gyuutou (chef's knife) I can safely use a honing steel. For my blue steel yangiba I must use a 1000 and 8000 grid whetstone to retain it's edge.

Like the others have said, it is possible to temporarily get an edge with a ceramic rod, but it'll most likely chip, or worst case, permanently round out since it's hard to maintain the proper angle.
Anonymous 06/16/14(Mon)11:54 UTC+1 No.5521157 Report

>permanently round

Nonsense. It's pretty hard to "permanently" fuck up any knife, except maybe a yanagi or something like that, where the convexity of the back is set by the maker.
Anonymous 06/16/14(Mon)12:07 UTC+1 No.5521177 Report


>except maybe a yanagi or something like that, where the convexity of the back is set by the maker.

That's exactly what I meant. I assumed the OP had a yanagi since there's no point in having a "few Japanese knives" without having at least one yanagi.

I permanently fucked up my yanagi when I was really young, since I thought "more angle = more sharpness." It's still sitting in my drawer, and it can't even cut through a bundle of newspaper.
Anonymous 06/16/14(Mon)12:13 UTC+1 No.5521189 Report


You sound like a shill... can you give specifics other than some random 6000 grit stone?
Anonymous 06/16/14(Mon)12:15 UTC+1 No.5521193 Report


With japanese brands being as common as they are, it's more likely op means a global gyuto and a shun bread knife.
All the content on this website comes from 4chan.org. All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster. 4chanArchive is not affiliated with 4chan.