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Thread: King 1000 how sharp

  1. #1

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    King 1000 how sharp

    Soooo I got my King 1000 from Japanese Knife Imports (great business) I will be ordering other supplies from them. Anyway found a 5" Cuisinart Santoku in the back of one of the kitchen drawers to practice on. Since it was completely dull I used my Lansky system at 17 degrees to get a OK edge on it then soaked the King and began sharpening. I've sharpened and sharpened and the edge has gotten as sharp as I can seem to get it. It will cut paper but it won't slice it like my wife's new Global knife (i know bought them before i found this site). Anyway should I be able to get the knife as sharp as her out of the box Global with just the King 1000?

  2. #2
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    The cuisinart santoku is probably made of steel that will not take as sharp an edge as the Global will. Cheaper stainless knives are usually harder to get a good edge out of. It also takes some practice to get really great results freehand.

  3. #3

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    That is true, but not on a King 1k. They will both take the edge off a king 1k to it's fullest...though they will retain it differently.

    This is a simple question with a complex answer.

    To be totally literal, YOU may not be able to get a good edge off a King 1k. I don't mean offense, but it might be that you aren't getting the edge as even and clean as one would want for a finished product.

    Also, the edge on a global from the factory is WAY more finished than a hand-sharpened 1k edge. It's not mind-blowing, but honestly a 1k stone edge is not what I would leave on anything.

    The other thing is that the Cuisinart isn't nearly ground as considerately as the Global, like most big-box-store factory blades, it is basically a sheet of steel in the vague shape of a kitchen knife. The Global, while not being a feat of engineering, is still made to work as a kitchen tool.

    The cuisinart will never be it's best unless it is sharpened on a powered belt. It can be good, but not as good as off a belt(plus the belt is waaaay easier). For home cooks, it's actually less practical to have a cheapo knife than to have a middle-of-the-road knife that takes an edge that is worthy of you putting your time into it.

    Regardless, I would get another stone, a fine grit honing rod or an agressive strop to go with what you have.


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  4. #4

    JBroida's Avatar
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    not to be a total ass, but i'm quite positive i can get a better than ootb edge with a king 1k relative to a golbal ootb edge and i think thats where people need to shoot for... it wont happen right away and for a while it wont be as good, but it is possible (though its hard with crappier steels).

  5. #5
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    Quote Originally Posted by JBroida View Post
    not to be a total ass, but i'm quite positive i can get a better than ootb edge with a king 1k relative to a golbal ootb edge and i think thats where people need to shoot for... it wont happen right away and for a while it wont be as good, but it is possible (though its hard with crappier steels).
    +1

  6. #6
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    Quote Originally Posted by JBroida View Post
    not to be a total ass, but i'm quite positive i can get a better than ootb edge with a king 1k relative to a golbal ootb edge and i think thats where people need to shoot for... it wont happen right away and for a while it wont be as good, but it is possible (though its hard with crappier steels).
    I agree with this. I once bought a king 1k to see what all the "its an ok stone" thing was about. Frankly I like the king 1k a lot, it isn't very fast, dishes like hell and leaves a good looking kasumi finish (IMHO). Anyway I sharpened a bunch of globals on it and I am starting to think theres a certain hate towards anything that doesn't have a "soul"... whatever that means. Globals are good knives they get pretty sharp and can take a beating, bashing knives because you don't like them is kinda so last year. (not implying anyone is doing so btw)

    I still have to see a piece of metal in the shape of a knife (and I mean any metal, even chinese stainless 1 dollar knives which by forum standards are lower than cockroaches on the evolution scale) that can't get sharp enough to slice paper and push cut. Sure one slice on any board and the edge is gone, other knives like Devins AEBL gets so sharp that you can literally shave meat which is freaking awesome.

    Once your good at sharpening you should be able to do most anything with a king 1k and a 20 dllr stamped knife IMO.

  7. #7
    Senior Member tkern's Avatar
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    I've heard that King's can dish fairly quickly, so if you're grinding away to get a good edge on a Global or Cuisinart a flattening plate should be the next purchase.

  8. #8

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    Thanks for the replies...I think I just need to keep on sharpening.

  9. #9
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    Yeah a King 1k will get you a plenty sharp and usable edge. Much better than the ootb edge on the Global

  10. #10
    Senior Member Cadillac J's Avatar
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    All I use to sharpen my Global G2 is a Bester 1200, and it gets a much sharper than when I got it. No need to polish it any higher IMO, so the King 1K should be perfect.

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