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New knife, asymmetrical Kikuichi sharpening issue
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Thread: New knife, asymmetrical Kikuichi sharpening issue

  1. #1

    New knife, asymmetrical Kikuichi sharpening issue

    Hi all,

    I recently received a western style japanese santoku knife as a present from my wife. It is a kikuichi with a hammered finish on it and the edge seems to be asymmetrical maybe 70/30.

    After normal use in wooden board, I noticed that the edge line gets a little slightly uneven judging by the way it reflects the light back in certain parts rather than being totally invisible. I almost feel like the edge is thin...

    When this happen, I usually bring it back to alignment with a fine ceramic honing steel. This method works very well and it only requires a few strokes on each side.

    My question is, is it OK to use honing rod or this will damage this particular type of knife?

    Thanks for you input.

  2. #2
    It's fine to steel it to realign the edge. For 70/30 I use more strokes on the 70 side - not necessarily 7 to 3, but several more then debur.

  3. #3
    Senior Member Benuser's Avatar
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    I hesitate. The core steel is VG-10, and often factory edges are weak, due to the buffing. Steeling will make it even weaker. Best solution is sharpening and making sure enough steel to get abraded.

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