My first post here, lovely forum, so much info, very pleased to have found it.
I have a set of Kanetsug knives from JCK.
4 of the Pro Js and 3 of the Saiun Damascus knives.
I have had them about a year and am very pleased with them so far.
I do a lot of cooking during the summer and use most of the knives everyday, I only use them on veggies and a little chicken occasionally.
I managed to dent one of the blades of the Gyutos on a vey hard pumpkin, other then that they have been flawless.
So far i have been sharpening them regularly on a 1000/4000 whet stone also from JCK which seams to be keeping them sharp.
But I'm finding that the edge retention is not great and they need resharpening quite regularly.
I dont know if this is just the alloy composition, although i was led to believe that the ZA-18 steel of the Pro J blades was ment to be harder and more robust then VG-10 even.
So im thinking that I'm not sharpening them properly. They are definitely razor sharp when im done with them and i can easely flare hairs from my arm etc but after an hour or so or chopping they lose the edge so to speak.
So my question is, what sort of ceramic steel rod would be useful to re sharpen them quickly in between use?
Can someone recommend a brand or model?
Do they vary, because they vary in price from £10 - £120 (for the global ones which i have found to be the most expensive)
Is a cheap rod such as this likely to be any good or are ceramic rods like knives in general, the more you spend the better they get?
Thank you in advance for your help.