jvanis
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Last night came the topic of Christmas gifts and my wife asked what I wanted, my first reaction was "a set of stones" She understands that I want some input into the specifics, so now I am reaching out to you guys for some knowledge. What do you suggest for a setup?
What I have:
- No sharpening stones (I am sure someone was waiting for me to say no stones alone, so I added clarity)
- MAC Black Ceramic Honing Rod
- A couple of Shun Fuji, SG2 knives. 10" Chef, 3.5 Pairing
- Pierre Rodriguez 240mm "mid-tech" gyuto - Only a few uses so far, my first gyuto
- In on the HHH Preorder for the 240 gyuto
- A few Forgies (cleaver, slicer that are in great shape) and a few Forgies ( slicer, pairing) that are definately used
- Chicago Cutlery Insignia 2 Set- (All I know is that it says high-carbon stainless steel blades) I have noticed some chips in the Santoku now that I am paying more attention to the edges.
That being said, I am new to sharpening, so lets cross off the $300 stones. What brand/grit stones do you suggest?
I listed the Chicago Cutlery set as that would be the set I would like to use on the learning curve. I have been told they may gum up stones a bit.
If that is the case, would practicing on a few of the more beat up forgies be better? Ideally the ones that are in great shape are going to be in my "normal use" category, so I would like to start somewhere else before practicing on those.
Between the Pierre and Shuns, they should be fine on the same setup of stones right? I have watched almost all of the vids (marker technique, etc) from JKI.
That being said, in an earlier post, someone had suggested this combo: Here Is that a good starting place/set to grow into, add in a holder and call it good?
The Shuns come with their lifetime sharpening (pay to ship back and forth) but now that I have some others in the block, I would prefer to learn to do own my own for those others especially.
Anyone have any insight as to why I feel the Fuji chef is giving me better performance than the Pierre? Especially when makign horizontal cuts in an onion, I find the Pierre has a harder time going through (a lot more pressing required) Could it be that some thinning behind the edge would improve it?
Thanks in advance for all the knowledge!
What I have:
- No sharpening stones (I am sure someone was waiting for me to say no stones alone, so I added clarity)
- MAC Black Ceramic Honing Rod
- A couple of Shun Fuji, SG2 knives. 10" Chef, 3.5 Pairing
- Pierre Rodriguez 240mm "mid-tech" gyuto - Only a few uses so far, my first gyuto
- In on the HHH Preorder for the 240 gyuto
- A few Forgies (cleaver, slicer that are in great shape) and a few Forgies ( slicer, pairing) that are definately used
- Chicago Cutlery Insignia 2 Set- (All I know is that it says high-carbon stainless steel blades) I have noticed some chips in the Santoku now that I am paying more attention to the edges.
That being said, I am new to sharpening, so lets cross off the $300 stones. What brand/grit stones do you suggest?
I listed the Chicago Cutlery set as that would be the set I would like to use on the learning curve. I have been told they may gum up stones a bit.
If that is the case, would practicing on a few of the more beat up forgies be better? Ideally the ones that are in great shape are going to be in my "normal use" category, so I would like to start somewhere else before practicing on those.
Between the Pierre and Shuns, they should be fine on the same setup of stones right? I have watched almost all of the vids (marker technique, etc) from JKI.
That being said, in an earlier post, someone had suggested this combo: Here Is that a good starting place/set to grow into, add in a holder and call it good?
The Shuns come with their lifetime sharpening (pay to ship back and forth) but now that I have some others in the block, I would prefer to learn to do own my own for those others especially.
Anyone have any insight as to why I feel the Fuji chef is giving me better performance than the Pierre? Especially when makign horizontal cuts in an onion, I find the Pierre has a harder time going through (a lot more pressing required) Could it be that some thinning behind the edge would improve it?
Thanks in advance for all the knowledge!