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Thread: Advice on sharpening

  1. #1
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    Advice on sharpening

    Hey all.

    i wanted to know if the minosharp ceramic pull-through sharpeners will be good for Japaneses western blades other than global.

    i own a masamoto VG gyuto, and the angle of the global seem to be OK for my knife as well.

    will it do a decent job? or will it ruin my knife since it is not a 50\50 bevel?

    looking forward to hear your thoughts.

  2. #2
    Senior Member berko's Avatar
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    better go get a descent stone. freehand sharpening is no quantum physiks. the minosharp ur considering is **** for your masamoto.

  3. #3
    Von blewitt's Avatar
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    Here is a thread, it talks about a different sharpening system? But alot of the advice will be relevant to your question.
    http://www.kitchenknifeforums.com/sh...ghlight=Nakiri
    Huw

    Make simplicity seem like abundance - Tetsuya Wakuda

  4. #4
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    here's the thing, i am more into cooking than i am into knives, i don't cook for a leaving or anything, and i currently i have only one "high-end" knife (it is high end by my standards off course).

    most of my usage with the knife, is on weekends, and perhaps a small salad on week days.
    so my knife probably won't need frequent sharpening.

    I have had this knife for about a month now, and it is still as sharp as the day i got it (was sharpened at the korin store NY).

    I was thinking of getting one high grit stone (like 6000#), for giving the knife a polish every once in a while, but for regular use, just to keep it sharp, get a pull through sharpener.

    So I don't have any high expectation from the gizmo, i just want to know if it will do a decent job? , and more importantly, will it damage the knife?

  5. #5
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    And on the subject of stones.

    if i go with stones only, would a sun-tiger (that's the brand), 1000#\6000# be OK?

  6. #6
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    maybe stropping would be enough for your usage?!

  7. #7
    Von blewitt's Avatar
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    The short answer to both those questions is yes, it will do a "decent" job keeping the knife sharp, but it will eventually damage the knife, thickening it up behind the edge, and changing the profile.
    Huw

    Make simplicity seem like abundance - Tetsuya Wakuda

  8. #8
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    Quote Originally Posted by daddy yo yo View Post
    maybe stropping would be enough for your usage?!
    hmmm, now that's something i did not consider.
    what would you recommend for that, a fine stone? some paste?

  9. #9
    Senior Member Chefdog's Avatar
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    I think you'd be better off with a ceramic "steel" for maintanence, and just have someone sharpen it professionally when needed. That would be a much better way to keep your masamoto's edge feeling sharp with much less wear and tear than the pull through sharpener will cause.

  10. #10
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    Quote Originally Posted by Von blewitt View Post
    The short answer to both those questions is yes, it will do a "decent" job keeping the knife sharp, but it will eventually damage the knife, thickening it up behind the edge, and changing the profile.
    OK, i was thinking about going with stones only anyway, so i guess i will do that.
    few questions:

    is a sun-tiger 1000#/6000# stone OK to start with? (i am asking about the brand and the grit...)
    if those things ruin the blade, how come global recommends them for their knives?

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