I thought it was time for an update.
I’ve been following all (well, almost all) knife threads with interest, esp LennyD’s one.
I’ve asked quite some questions of late and been very pleased with the effort people are taking in replying and advising me.
Anyway, sometime ago I decided to upgrade my knife and was going for the fujiwara FKH gyuto (from JCK).
Upon ordering I suddenly got cold feet about the stories about the FKH having stinking steel and I pressed some other buttons…..
I ordered the JCK CarboNext (gotta call it the CN from now, as I can’t stand that name) 240 mm gyuto and the Fuji FKH petty 150 mm. After all, If you don’t try you’ll never know…..
So now I have a gyuto that’s an inch longer than what I’m used to, of some mystery steel and a carbon petty. Lots of different things in one go!
And I ordered the 1000/4000 combination stone.
They have all arrived and I’ll pick them up in about 2 week’s time.
So in the mean time, I’ve been sharpening knives. First an old carbon Henckels, then a cheapish chef’s knife, then a Victorinox and yesterday I have started on my Globals.
All of this on some old small whetstone (don’t know the grit). The thing is only about 5 x 15 cm or so.
I’m using the same method as shown on the chefknivestogo video’s and all knives are getting sharper!
The only one I’m struggling with is an old cleaver with no edge left.
And the Global chef (G2), I struggle to get rid of the bur. I got no problem with the small global (gs3)
Any tips here?
I thought my globals (and other knives) were still quite sharp, but apparently they were not. They are a heck of a lot sharper now (although I’m quite sure that BDL and company would still call them bluntish).
I tried checking the angle I’m using and it is somewhere between 10 and 15 degrees for all knives (also the European ones). They seem to hold that angle OK.
I’m now really looking forward to picking up my decent size stone and my 2 knives.
Since this is also a new stone I’ll start with sharpening a cheaper knife on it, then the petty and then the gyuto.
Should I sharpen them at a lower angle? 8-10 degrees or so? Or just follow the angle that is there already (OOTB)?
On top of this I ordered a couple of cookbooks so I got a lot to look forward to!
Life is too short to drink bad wine