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Started By
Message
Sharpening a shun chefs knife ?
Posted on 4/26/13 at 8:47 pm
Posted on 4/26/13 at 8:47 pm
When it does need to be sharpened will I have to send it back to them?? I have a great sharpener but have never used it on a knife made like this one.
Thoughts ?
2
Posted on 4/26/13 at 8:55 pm to TheEnglishman
Unless you have just a sharpening stone, you will to find somwone that sharpens knives. the angle of the bevel of the edge is different for Japanese blades.
Posted on 4/26/13 at 9:15 pm to CITWTT
I know there is a guy that sharpens knives at the Saturday farmers market
Not sure how he does it but I hear its cheap. Like 7 bucks
Not sure how he does it but I hear its cheap. Like 7 bucks
Posted on 4/27/13 at 9:39 am to TheEnglishman
I would be wary unless he knows about Japanese knives. Ruining an expensive tool is a sad thing.
Posted on 4/27/13 at 10:12 am to CITWTT
Shun sharpening
You get free lifetime sharpening with your shun. Send it off. If you don't have the right tools (whetstone) and know wtf you're doing, you will mess that knife up.
I've heard of the guy at the BR farmers market. I think he uses a wheel sharpener. Good for standard cutlery, but I wouldn't risk it with your shun.
You get free lifetime sharpening with your shun. Send it off. If you don't have the right tools (whetstone) and know wtf you're doing, you will mess that knife up.
I've heard of the guy at the BR farmers market. I think he uses a wheel sharpener. Good for standard cutlery, but I wouldn't risk it with your shun.
Posted on 4/27/13 at 10:17 am to TheEnglishman
Buy a honing steel. I have had my Shun for 3 years and use it daily and it doesn't need sharpening. I hit the steel to it daily and its razor sharp.
Posted on 4/29/13 at 1:28 am to 8thyearsenior
1) Don't buy a knife you don't know how to properly care for
2) Even using my knives professionally i only sharpen them 2 times a year. Rarely 3 times a year.
3) Exactly what the poster above said.
4) Buy a whet stone and a cheap Asian knife from Vinh Phat or somewhere like that to practice on.
2) Even using my knives professionally i only sharpen them 2 times a year. Rarely 3 times a year.
3) Exactly what the poster above said.
4) Buy a whet stone and a cheap Asian knife from Vinh Phat or somewhere like that to practice on.
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