Sharpening a new knife...
About a month ago i'v bought the yaxell RAN 8" chef's knife.
I am working at a restaurant so i do lots of prep work.
Now my edge isnt sharp and i cant slice a tommato.
My question is, is it possible that after a month of work they knfe will need sharpening all ready?
i'v got a KING 1000\6000 stone btw.
if you do lots of prep, you'd need to sharpen weekly.
the king will give it a good enough edge if done properly.
You will probably need a coarse stone later to thin your knife
Within the price range we're speaking about the factory edges are weak. See it as a service to Western customers. I've been told in Japan the knives are sold unsharpened as the customer or reseller is supposed to deal with.
A factory edge is often done with a few strokes on a grinder followed by buffering to clean it up.
First thing I do with a new knife is putting a decent edge on it.
After a month of restaurant work expect some fatigued steel to be removed, especially if you would have used steeling as a form of maintenance. If that were indeed the case you will need to restore the original geometry. Thought about sending it to an experienced - stone - sharpener? In Europe, Maxime in Denmark and Schanz in Germany come to mind.