Foo shops for a Japanese knife

[tropics]

yeah i have some lower grit EP stones.

 

[Fred G. Unn]

Making monkfish stew with a little help from my Aritsugu:

 

[gomestar]



also, thinking about ordering this:

http://www.chefknivestogo.com/koaosupe15.html

did it. awesome knife for just over $100.

finally gave this knife a good work, and out of the box this knife is superb. made easy work of a tough project (a week old wilty tomato that I cut up to add to some guac). would buy from the same brand again.

nice. what would you say about a chosera 3k and 5k, on top of the edge pro 1k i already have. does that make any sense?

this is a Q for Manton.

 

[braised]

A basic principle of sharpening is to keep jumps at or under 3x, meaning that a 1k, 3k,10k works well. This is what I have in the kitchen and the limiting factor is my technique, not the stones.

Others advocate smaller steps but I just see inefficiency. At the same point a King 1k/6k stone works but I like the intermediate 3K or so step.

I just upgraded stones for the shop and added a 5K into the mix. I havn't used the stone yet but it looks like it has more feedback than the chosera 10K which is an amazing piece of blue-white chalk.

DDM

 

[Bounder]



made easy work of a tough project (a week old wilty tomato that I cut up to add to some guac).

SF is just the greatest.

 

[chogall]

For those who uses 5-6k stones, how often do you cook and how often do you sharpen?

I am currently sticking with an 1k edge and it lasts me for months.

 

[heldentenor]

For those who uses 5-6k stones, how often do you cook and how often do you sharpen?

I am currently sticking with an 1k edge and it lasts me for months.

I take most of my knives to between 6k-8k. There's a noticeable decline in the edge polish after about 15-20 uses, depending on the steel. In a lot of cases, though, the edge just becomes more toothy (similar to a 1k edge) and doesn't feel much less sharp, just different. I usually touch up my go-to knives on a finishing stone every couple of weeks and then go back down to 1k about every 2-3 months. 500 grit doesn't get used until the edge feels pretty dull.

 

[braised]

I am the camp cook so use knives daily. In reality, I sharpen four, maybe five times a year. Better steels last longer and I,ve really found a polished edge to last longer than a toothy edge. The 5-10k is prob. overkill but so what.

Before the good Japanese knives, I was a Sabatier 62 man and could maintain the soft, elastic carbon steel on a broad French steel I bought at dehillerin in Paris an age ago. Now a mizuno Honyaki gyoto has pride of place for its edge. I still pull out the 62 when I want to knock the tips of chicken legs or wings to "airline" a chicken breast. The mizuno is not a fragile laser, it's a solid piece of steel but the reality seems to be that the edges of Japanese knives are thinner.

 

[tropics]

disregard my last post, i'm a moron, i don't actually have an EP 1k. gonna kop dat chosera 1,3 and maybe 10k.

 

[venividivicibj]

did it. awesome knife for just over $100.

Interesting color on that handle

 

[otc]



disregard my last post, i'm a moron, i don't actually have an EP 1k. gonna kop dat chosera 1,3 and maybe 10k.

Just remember that these stones are graded on different scales.

EP 1k is actually quite a bit finer than a Chosera 1k (which is closer to the EP 600).

Chosera 3k is closer to the EP 1k. If you already have something like a 600 EP stone, then you can skip to the 3k chosera (unless you just want a full chosera set).

 

[tropics]

yeah i do have the 600, i think that's where i got confused. chosera 1k unkopped.

 

[dopey]

How do people store knives? In a drawer with a guard or in a knife block? Or some other way?

 

[heldentenor]

In a knife block with custom slots for bigger blades:

 

[tropics]



How do people store knives? In a drawer with a guard or in a knife block? Or some other way?

magnetic strip on wall.