or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Would this Steel be suitable for a Shun chefs knife?
New Posts  All Forums:Forum Nav:

Would this Steel be suitable for a Shun chefs knife?

post #1 of 5
Thread Starter 

Hi there

 

I recently bought a Shun 20cm chefs knife, after only owning Wusthof knifes.

Now I already have a Wusthof steel but did some research and noticed that it wouldn't work on my Shun knife due to being a softer metal. now I was wondering if this Ceramic Rod would work to keep and edge on my shun knife? 

http://www.kitchenwaredirect.com.au/Wusthof-Trident-Ceramic-Sharpening-Steel?sc=14&category=5397830

post #2 of 5
I had that steel once. Well actually I had two of them. One of them broke when droppet and I gave the other away.

They work but are pretty coarse. And I only paid around 50$ for mine. So I wouldn't recommend it. But if you want it get it somewhere else for cheaper.

For a ceramic steal or rod I'll recommend the ones from mac they are pretty cheap and they just work. Or the red one from sieger. That's what I use

Mikael
post #3 of 5
That blue Wüsthof rod has a grit of JIS800. That's indeed what you may use with a soft stainless steel like Wüsthof's. Your Shun however is made of a much harder steel, VG-10. I maintain such blades by stropping on a 2-3k stone and deburring on a 8k one.
I believe using any rod with VG-10 is the surest way to create a wire edge.
Edited by Benuser - 7/2/14 at 6:55am
post #4 of 5
Quote:
Originally Posted by Benuser View Post

That blue Wüsthof rod has a grit of JIS800. That's indeed what you may use with a soft stainless steel like Wüsthof's. Your Shun however is made of a much harder steel, VG-10. I maintain such blades by stropping on a 2-3k stone and deburring on a 8k one.
I believe using any rod with VG-10 is the surest way to create a wire edge.

 

Speaking of which, I still haven't solved the wire edge problem with my Shun, but have not given up.  Now at least I can make that wire wicked sharp, just about hanging-hair sharp, but it only stays that way if you do nothing but fell single hairs with it.

 

 

Rick

post #5 of 5
If you abrade the burr after every stone, very slightly edge trailing, in an almost longitudinal motion, you will get rid of it. Do it at a slightly increasing higher angle than you've used for sharpening, or you will indeed create a wire edge.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Would this Steel be suitable for a Shun chefs knife?