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Touching up knives at work
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Thread: Touching up knives at work

  1. #1
    Senior Member
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    Touching up knives at work

    Wondering what pro's here do for touch up during long cutting sessions.Here alot cooks use steels.I found fr. trail & error non invasive steels & ceramics work best for J- Gyuto's.

    Never saw strops at work,but a piece of leather makes since.Used a 5K polishing stone to touch up my Yanagi's,but I had to soak it ahead of time.

    Japanese & Chinese do not use steels,when I watched Jon's video on steels,I partially agreed,but since had success with polishing steels,somewhat still in the steel camp.

    Word of mouth been getting a fair # of cooks coming over my house with their knives to get sharpened & learn freehand.They bring beer.Almost all have been using Diamond steels & their edges are all buggered up.I do not see how they even cut wt. them.

    Never used splash & goes,that seems like a good option as well.

  2. #2
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    felt strop before shift, ceramic rod mid shift. touch ups at home with a natural stone.

    for house knives i keep a king 1000 soaked under the sink.

  3. #3
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    leather strop or 6000 grit stone.

    If I'm juiced and there're no recourse, a mac unbreakable ceramic rod. I feel guilty busting a cowboy move like that so I rarely do it.

  4. #4
    Senior Member crunchy's Avatar
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    I use ceramic coffee mugs when I'm in a pinch!

  5. #5
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    Mostly, i just swap out for a different knife. If thats not an option i use steel if it's near by, if not I grab the closest ceramic plate and use the bottom side.

  6. #6
    Senior Member Chuckles's Avatar
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    I just switch knives. I keep a green brick soaking at work for the crew and I use that if I have to.
    'The only real security that a man can have in this world is a reserve of knowledge, experience, and ability.' -Henry Ford

  7. #7
    There is a popular sushi place in my area and the chefs have a water stone that they spray and use for touch-ups right there on the bar. Not sure what grit but it's pretty big and sees quite a bit of use during the night. It's great to see the sushi chefs walk to the stone, make a few very measured passes, look and feel the edge, a few more passes, and then back on the line.

  8. #8
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    You are right thats all it takes with a Japan SB a few measured passes.Misting the stone with a spray bottle,learned it fr. Dave.One of the many great tips he has in his sharpening DVD.

  9. #9
    I use 8k DMT, and a diamond loaded felt strop from Marko, fits perfectly in my station,
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  10. #10
    Senior Member Miles's Avatar
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    I keep a ceramic rod in my kit. That handles most daily touch ups. I also carry a strop loaded with diamond paste and some diamond paste to refresh it if needed. That's what I use when I feel like the rod isn't getting me where I need to be. When the rod and the strop start to fail to deliver, it's time to hit the stones.
    I discovered that some of that mesh shelf liner makes for an amazing non skid surface to hold the strop in place on the counter. I keep a piece in a small zippered bag with the strop and paste. It's amazing just how heavy the HA strop base is and how very light a single small piece of that shelf liner is in comparison. The HA base now stays at home and the backpack that carries my knife roll and my extended work "kit" is considerably lighter, which makes my back happier.

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