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  1. #11
    Canada's Sharpest Lefty Lefty's Avatar
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    Just get someone with a grinder/sander to fix the old Henckels for you Seriously...if it's an old one, they're great knives.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #12
    Senior Member stevenStefano's Avatar
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    What about a Fujiwara FKM? Dead cheap and should fit the bill perfectly, $83 for a 240 gyuto

  3. #13
    Senior Member/ Internet Hooligan
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    Pick up a CCK-1303. It's basic carbon and incredibly easy to sharpen/deburr, it's got a simple, near-flat profile that isn't overly complicated, and it's like $30.

  4. #14
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    Quote Originally Posted by Vertigo View Post
    Pick up a CCK-1303. It's basic carbon and incredibly easy to sharpen/deburr, it's got a simple, near-flat profile that isn't overly complicated, and it's like $30.
    I was also going to suggest a CCK, you likely won't run out of steel anytime soon from practice sharpening.

  5. #15
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    You could find a flea market and go crazy!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
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  6. #16

    Zwiefel's Avatar
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    Quote Originally Posted by stevenStefano View Post
    What about a Fujiwara FKM? Dead cheap and should fit the bill perfectly, $83 for a 240 gyuto
    That looks like a stainless material...do you know what it is? (I didn't see it at the link.)

    Quote Originally Posted by Vertigo View Post
    Pick up a CCK-1303. It's basic carbon and incredibly easy to sharpen/deburr, it's got a simple, near-flat profile that isn't overly complicated, and it's like $30.
    Hmmm...I'm just giving away a dexter cleaver, this seems rather different though...
    Remember: You're a unique individual...just like everybody else.

  7. #17
    It really all depends on what you want to own in the future...if you like cleavers, go for the CCK, it's easy to sharpen, and needs to be sharpened often and can get pretty sharp, but it loses it's edge fast. However, it's easier to see the angle because the knife is so huge, easier to hold, and you don't get practice sharpening the tip like a normal gyuto.

    I'd recommend to pick what kind of knife you want to sharpen mostly, and get the cheapest here:
    http://stores.ebay.com/BluewayJapan?_trksid=p4340.l2563

    If the cheapest is still pretty close to a good knife (and not orders of magnitude less)...then why not just get what you really want? You probably won't ruin the edge completely, and when you're done you can ship it off to someone to fix if it seems very far off.

    One last piece of advice, when I started learning to sharpen, it was on straight razors. I picked up 5 wapi's or so (cheap but decent steel) and some were warped bad, some just a little...they took forever to do anything with and along the way I couldn't really tell if I was making it worse or better. But only once I got a real razor to sharpen did it go easy and the results were fast to test. So although you can learn a lot on a cheap blade, keep in mind quality blades usually require a lot less time on the coarse stones and sometimes a different approach. If you use a 4k+ stone on a good blade, it would take you a LONG time to really ruin the edge in a way that would cost lots of money to fix.

  8. #18
    Senior Member/ Internet Hooligan
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    Quote Originally Posted by Zwiefel View Post
    Hmmm...I'm just giving away a dexter cleaver, this seems rather different though...
    The 1303 is honestly one of my favorite knives. The grind is a bit inconsistent from knife to knife, but as a whole they're exceptionally thin and fun to use. Sharpening them is easy and, once you're experienced, completely effortless--it only takes a few passes per stone to move the metal you need, and the burr generally abrades away with a few edge-trailing strokes. And as GlassEye mentioned, you could pretty much practice on it straight up to the kurouchi and still have a functional nakiri. As for it's performance in the kitchen, it's thin enough to impress and small and light enough to not be cumbersome; the only complaints I could muster would be that it doesn't really release food that well and that edge retention is mediocre. At the price though, it's hard to pass up (especially if your primary intent learning to sharpen).

  9. #19
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    The CCK is a great cleaver. But if you are looking to practice sharpening I would get a gyuto to practice with more curve and a tip. Or even a suji just because it has a more similar profile. I would contact Jon from JKI unless someone has something to offer up. Also, what are you looking to spend?

    -Chuck

  10. #20
    thinning is part of sharpening.... maybe even more important performance-wise.
    Get something that allows you in the near future to work on the edge, on the grind, and on the back-bevels.

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