Hello from Toronto

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Crush

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Hi!

I have a CCK large cleaver and a Shun Classic. I'm not happy with either and want something like a Usuba so decided to come here for research to learn what I need to sharpen and such.

Thanks!
 
Welcome to the Knut House! All you need is a cement block and a hunk of cardboard. :newhere:
 
Welcome, I too have a large CCK which is nice other than the quality of the steel:scratchhead:

You will find plenty of helpful advice here,

Cheers!
 
Hi - I'm from TO too. Well, sorta...

You will find plenty of helpful advice here, Cheers!

Absolutely, and lots of confusing advice too ;)


This kind of stuff is good and helpful
 
Hi!

I have a CCK large cleaver and a Shun Classic. I'm not happy with either and want something like a Usuba so decided to come here for research to learn what I need to sharpen and such.

Thanks!

Welcome to the forums.

To get started in sharpening, the minimum equipment you will need is a waterstone of medium grit (1000 or 1200), and something to use to keep it flat, such as 120 grit wet/dry sandpaper and a flat floor tile. As you learn how to sharpen, you will probably add a fine grit stone (5000 or 6000)for polishing the edge and a coarse grit stone (400 or 500) for repairs or thinning.

Jon Broida of Japanese Knife Imports has put together a great library of sharpening videos, and they are located here:

http://www.japaneseknifeimports.com/media

A usuba is a pretty specialized single-bevel traditional Japanese knife that takes months to learn how to use. Perhaps you were thinking of a nakiri, which has the same general profile as a usuba but is double-beveled?

Rick
 
A usuba is a pretty specialized single-bevel traditional Japanese knife that takes months to learn how to use. Perhaps you were thinking of a nakiri, which has the same general profile as a usuba but is double-beveled?Rick

Hi Rick. Can you elablorate on this? 'Months to learn' - why? :wink:
 
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