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Best way to sharpen Shun Classics? - Page 2

post #31 of 39
...and find out after a few weeks that even easy tasks become more and more difficult since the blade has thickened behind the edge.
post #32 of 39
Since the audience of the original topic is just ordinary regular people cutting up ordinary regular food products for ordinary regular meals ... your point is moot. I can't see any knife-worshipping guy like you even having any experience with ordinary regular pedestrian home cooking tools such as those that I'm talking about. I'm not sure that guys like you who probably spend more time maintaining your holy-grail knives ever actually use them for their given purpose creating edible meals.

I don't care what knife you bring to the kitchen ... It not going to work any better than my $15, machine sharpened, home cook's knife.
post #33 of 39
Quote:
Originally Posted by Benuser View Post

...and find out after a few weeks that even easy tasks become more and more difficult since the blade has thickened behind the edge.

 

Quote:
Originally Posted by IceMan View Post

Since the audience of the original topic is just ordinary regular people cutting up ordinary regular food products for ordinary regular meals ... your point is moot. I can't see any knife-worshipping guy like you even having any experience with ordinary regular pedestrian home cooking tools such as those that I'm talking about. I'm not sure that guys like you who probably spend more time maintaining your holy-grail knives ever actually use them for their given purpose creating edible meals.

I don't care what knife you bring to the kitchen ... It not going to work any better than my $15, machine sharpened, home cook's knife.

 

And so in the long run you'd do better for less trading the shuns and CC for a half dozen or so NSF bread knives.

 

There!  The perfect solution for the average home cook!  You have to admit it Iceman.

post #34 of 39
Rick ... What I'll admit is that the ordinary home person doesn't give a rat's tail bit of difference to all the technical knife facts as long as whatever they grab is sharp and does the job. The average person doesn't care about bevels, angles, stone grits, blade metallurgy et al the stuff you knife geeks just love to discuss ad infinitum. The time they spend in a week using a main knife is probably less time then you guys spend sharpening just 1 knife. Now I'll admit that it's real easy to get sick and tired of ME real fast. Along with that I tell you that many people, not just me, are sick of the same techno-jargon about knives over and over in every thread a knife question comes up. Regular ordinary people just want simple easy get the job done answers that they can live with. Many many times a simple $50 knife and a $35 Chef's choice is all they need and are looking for. If someone asks what time it is ... TELL THEM ... you don't need to build them a watch.
post #35 of 39

$35 for a 3-stage CC, do they have to give those things away now? Used to be anyway that you couldn't get a Minosharp for that money.

post #36 of 39
Actually YES. I got mine at Target ... on sale. It's got 2 grinding wheels and a twin-bar to deburr. For ordinary regular home use it works just fine. That is it works just fine on my $49 3-knife V-F set ... that I also got on sale.
post #37 of 39
Nothing wrong with the Victorinox. I happen to sharpen them for a welfare kitchen where they take a lot of abuse. I use a Chosera 400 to thin behind the edge and sharpen, and deburr with a green Scotch pad. So they last much longer than sharpened with any powered device.
With a VG-10 blade as the OP's Shun such an approach can't be advised. The main difficulty in sharpening VG-10 is in the need of carefully abrading the burr at still higher grids. For some a 4k will suffice, I go up to 8k. No fun.
post #38 of 39
And especially under difficult circumstances things like grids and angles become interesting. The only steels I've seen that hold on crappy poly boards when dicing 15 kilos of fat beef were AS and SLD, both with very conservative edges.
post #39 of 39

I've been doing something similar since the close to the start of this year whenever I can get over to my community kitchen to sharpen their NSF knives (Winco, Sysco SaniSafe, etc.).

My soaking tub and progression - 220 (there are always chips) -> 500 (solid bevel setting) -> 1200 (even burr generation and then begin removal) (-> 3k only sometimes if I feel the burr needs to be abraded more. Feeling like the 3k is helping is probably just my technique needing work). 

Still kind of slow at sharpening, so about 20 min per knife from crazy worn out and chipped, to gliding through tomatoes, sharpening at once a month or so frequency with close to daily hard usage by the staff and volunteers (probably a lot of home cooks or otherwise less experienced folks) alike on hard poly boards.

I know in the past I'd seen a small tabletop belt grinder there as well as a multistage CC, not sure if electric or not. Maybe it was a function of lack of a finer belt or user error on those equipment or not attended to frequently enough, but the knives were not in good shape and had some crazy profile deformations, lots of reverse bellies on the knives.

They're getting sharper and holding up for longer now, though ideally it would be nice to go there every week or two for maintenance vs monthly. The head chef can take a crazy dull knife that doesn't even touch the board at 1/3 of the back of the knife and bang out prep 2-3x faster than I will ever manage to, but for a lot of the others, particularly the volunteers, I think the better sharpened knives are helping.

 

The couple of times I've talked knives or stones from inquisitive people there I haven't mentioned anything fancier than like a Tojiro DP or sub $50 stones, and I'll throw out Dexter and VF and the like as recommendations for someone who is starting from scratch on learning what's out there. 

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