adletson
Well-Known Member
- Joined
- Jan 31, 2012
- Messages
- 66
- Reaction score
- 1
I have been on several forums in the past on a variety of subjects, and having done that I know what it can be like when a noob drops by and asks a huge question that (a) has an answer that is too big and intricate to dump in one post or (b) has been rehashed a thousand times before if one would only look.
However, I've never dropped into a place as daunting or expansive as knife sharpening. I've been interested in it for a while. I've read Leonard Lee's Complete Guide to Sharpening and digested minute parts of it. I've got an Edgepro and have been sharpening my own knives for a while, but good gracious you guys have taken this to a whole other level! :eek2: I'm impressed!
On to my question. I've had a Forschner 8" Chef's for about 3 years and haven't really worried that much about experimenting on it because I got it for $15 on Amazon. The reason I wanted to upgrade, however, is that no matter what I did, the edge retention was awful. I would get it sharp enough that I enjoyed using it, but it would lose the edge in less than a week of casual home use with regular strokes on a honing steel. Anyway, I got a Miyabi Kaizen 8" Gyutou for Christmas. Much better feel, edge, and weight than the Forschner. But now how in the world do I care for it?
Basic questions:
(1) The only sharpening equipment I have is the Edgepro Apex system with the 220 and 320 stones and the ceramic hone. Is this going to work to sharpen the Miyabi? Any guidance as to a good place to start reading or given in the post would be most appreciated.
(2)What'd I do wrong with the Forschner?
However, I've never dropped into a place as daunting or expansive as knife sharpening. I've been interested in it for a while. I've read Leonard Lee's Complete Guide to Sharpening and digested minute parts of it. I've got an Edgepro and have been sharpening my own knives for a while, but good gracious you guys have taken this to a whole other level! :eek2: I'm impressed!
On to my question. I've had a Forschner 8" Chef's for about 3 years and haven't really worried that much about experimenting on it because I got it for $15 on Amazon. The reason I wanted to upgrade, however, is that no matter what I did, the edge retention was awful. I would get it sharp enough that I enjoyed using it, but it would lose the edge in less than a week of casual home use with regular strokes on a honing steel. Anyway, I got a Miyabi Kaizen 8" Gyutou for Christmas. Much better feel, edge, and weight than the Forschner. But now how in the world do I care for it?
Basic questions:
(1) The only sharpening equipment I have is the Edgepro Apex system with the 220 and 320 stones and the ceramic hone. Is this going to work to sharpen the Miyabi? Any guidance as to a good place to start reading or given in the post would be most appreciated.
(2)What'd I do wrong with the Forschner?