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Help with knife sharpening

post #1 of 8
Thread Starter 
So, a friend gave me a Ken Onion 8" Shun chef knife a few months back. I've had zero issues with it, until the last few weeks. I've been sharpening it with a combination of wet stone and finishing steel, and have kept it razor sharp- literally.

Now it seems I can't keep an edge on it at all. I haven't changed anything, and I'm the one the rest of the cooks come to to sharpen their knives.

Thoughts? Ideas? Please? Am so frustrated at this point...
post #2 of 8
How many times have you sharpened it? Have you thinned it? With lots of sharpening you will loose the depth of your angle of you don't thin and a shallow angle dulls quickly
post #3 of 8

A friend of mine (who also is quite formidable with sharpening) has sworn off Shun (and VG-10) knives for this problem. I have not looked deeply into this, but supposedly the VG-10 steel is extremely difficult to get a new edge on once it dulls. He allegedly sent the knives back to Shun for their lifetime sharpening warranty to no luck at restoring them to original sharpness.

 

I steel and touch up my Shuns on a stone regularly when they first start giving signs of dulling, and they have stayed amazingly sharp years later. Unfortunately this doesn't help your current situation but it could help you avoid it in the future.


I am no expert, but one idea I'm thinking of would be to use multiple stones of gradually increasing grit until you get to a very fine one and hope that patience and persistence may be able to help you put a new edge on this tough steel (though this may be more trouble than it is worth).

post #4 of 8
Thread Starter 
Bork, if I thinned out a blade in four months, it belongs in the trash to begin with. That's not the issue. RAS, thanks, I'll try that. I hate to give up on it, the weight and handle are just like heaven- especially when you're using it 8-10 hour a day.
post #5 of 8

I have used Shuns for well over ten years and I have never had an issue with keeping/ maintaining, or putting a new edge on the VG-10. I have always used Japanese Waterstones instead of whetstones to do it. I use varying grits, if the blade angle needs to be redefined I start with a 400 grit, and work my way up, if it is just simple maintenance I start with a 1000 grit and move up to 5000 and end with a polishing stone of 8000 that leaves a shinny sharp mirror finish, You can literally see yourself in the reflection. Doing it this way I get an edge that is razor sharp, sharper then Shun's "factory edge" so do yourself a favor and get the waterstones 

post #6 of 8

I would say to check your angle to make sure that you haven't managed to change it. I find that the best method for my VG-10 knives is a whetstone followed by a ceramic steel. Mac makes a pretty good one with a lifetime warranty.

post #7 of 8
Quote:
Originally Posted by lownslow View Post

I would say to check your angle to make sure that you haven't managed to change it. I find that the best method for my VG-10 knives is a whetstone followed by a ceramic steel. Mac makes a pretty good one with a lifetime warranty.
Yeah check your angle. Make sure both sides are the same angle and that one isn't deeper than the other

I don't know what angle you guys like to sharpen, but I like 18-20 degrees. I use a tri-stone with oil and finis with my steel. Also make sure you keep your steel at the same angle as sharpening. Other than that, I can't think of anything else
post #8 of 8
When you say whetstone and finishing steel Can you be more specific? What grit sizes ?
Stone type? What kind of steel? How often do you steel and how often do you sharpen on stones.
I wouldn't expect it to happen in two months but you could have "fatigued steel" on the edge. I sharpened a fairly old shun cooks knife recently that took a lot of Work on a 400 grit before the steel felt right and could hold an edge. But again this shouldn't happen after 2 months as far as I'm aware.
P.s If you've kept it sharp for 2 months im sure it's not an angle problem as your angles must have been working this far.. So what changed ?
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