I just joined the Forum am in need of some basic help/advice.
I bought a Shigaharu deba in Kyoto 4 weeks ago. I bought it for the history of the shop and the shape of the blade.
I knew so little that I didn't ask him to sharpen it for me.
So now I am home with a wonderful knife that needs to have a final sharpening. It has a fair edge on it but is not as sharp as the videos show it can be.
I have been reading the posts and looking at the videos and am feeling TOTALLY intimidated.
I can do a pretty good job with western knives on oil stones and with a strop but the complexity of the Japanese blade is a bit much.
I am not a chef or a major cook so I might be using my knife 4 or 5 times a month on beef or chicken.
AND I am afraid of ruining a fine knife.
What do I do to get a better edge on the knife with minimal chance of messing it up?
I plan to go into Antibes next week and buy a combination stone (1000/6000) and a strop.
Any simple help is appreciated.