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Thread: New to real knives with a new Hiromoto AS 210

  1. #1

    New to real knives with a new Hiromoto AS 210

    Hi, I'm new to knives, I didn't realize how new!

    Been using a Zwilling 8" Chef's, with a slicing and paring knife for pretty much everything for 20 years. And doing without sharpening it (!) hardly ever, or steeling it. No wonder i wanted a new knife. A rivet came off so I'm sending it to zwilling to see if it can be repaired or what they suggest. I didn't beat it up or put it in the dishwasher.

    Meanwhile, I just bought a Hiromoto AS but realize I haven't a clue about caring for it properly--or even if it's at it's proper sharpness to begin with.

    I actually recognized David Martell's name from other forums, which means I'm learning something.

    Been reading and watched a video about honing and stropping. Even think a piece of cardboard with metal polish might be a nice thing just because it's so low tech. But I don't know what the optimum sharpness for this knife is. Or how to keep it that way with other tools. Or how I can tell what angle the blade is at. I'm also a little scared of the sharpness. Should I take a class for technique? I didn't know you could be a nerd about knives! I mean there's terminology and everything!

    My Hiromoto doesn't push cut paper out of the box--Do I need it that sharp?!

    Lots of questions. I guess, like anything, when you look deeply things become much more amazing.
    Thank you for this forum.

  2. #2

    ecchef's Avatar
    Join Date
    Feb 2011
    Back of beyond.
    Welcome Elizabeth, sounds like you've come to the right place! I would say the optimum sharpness for your AS would be the level at which you're comfortable. Usually, sharper is better and you will have to work your way up to that by practice. You might want to consider picking up a stone or two, and possibly a sharpening instructional video.

    I would bet that all the members here started out pretty much like you....I certainly did. This is a great communuty and we're glad to have you.

    “Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter

  3. #3
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Welcome! I was in the same boat as you not too long ago. Now my purse is much lighter and my time in the kitchen is much more enjoyable. You will be amazed by how much faster & easier a good performing, sharp knife makes food preparation.
    Now is not the time to bother me. And it's always now. Wiley Miller

  4. #4
    Senior Member
    echerub's Avatar
    Join Date
    Mar 2011
    Toronto, Canada
    Welcome aboard, Elizabeth!

    Yeah, there's a lot to learn but it looks like you're already off to a good start. As you become increasingly comfortable with your knife and with sharpening, you'll find your preferences for how you like your edge will change. At first it will indeed be about getting sharper than out of the box. Then it'll get a bit more nuanced. At least that's probably how it'll go if you really get into it.

    Using good technique is definitely advisable. Good technique plus good knives makes things safer as well as more enjoyable. A class offered by a cooking school or other such thing in your neighborhood is a very fast way to get started on good cutting technique.

  5. #5
    Engorged Member El Pescador's Avatar
    Join Date
    Mar 2011
    Welcome Elizabeth!

    Send your knife to Dave Martell to be sharpened and maybe thinned.

    Figure out how to sharpen in the meantime. If my mother can use a strop, so can you.

    Enjoy the forum!
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  6. #6
    Senior Member

    Join Date
    Feb 2011
    Welcome to KKF!

  7. #7
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Bay Area, CA
    Welcome, Elizabeth!

  8. #8

    Thank you for the welcome!

    Yes, I have the feeling my pockets will soon become lighter, as well!
    I look forward to sifting through these posts for nuggets of wisdom. You have all been so kind and helpful, already. Perhaps I'll be less shy with Hiromoto tomorrow.
    Still amazed at this rabbit hole I've fallen down and excited about this new journey.
    Thank you all again for making me feel so welcome!


  9. #9
    physiognomy's Avatar
    Join Date
    Dec 2012
    Welcome to Kitchen Knife Forums!

  10. #10
    Senior Member
    Join Date
    Apr 2012
    Stockholm, Sweden
    Welcome to KKF, Elizabeth!

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