Hello All,
Thanks you all for this top-notch (if habit-forming) forum.
I'm an enthusiastic home cook who recently went on a knife upgrading spree. I had used Globals (Asian chef, paring, veggie cleaver and slicer, with a Minosharp contraption) for 10 years, but was never happy with their sharpness after the factory edge dulled. I finally decided I wanted to learn to sharpen and at the same time get something longer than my 7-inch go-to Asian Chef.
I got a Tojiro 240 gyuto and 120 petty, along with an EdgePro Apex 4. It was like getting 5 new knives at once, because the EP resurrected my aging Globals.
After playing with the Tojiro a bit (rounded the spine and choil - sanded the sharp edges off the handle), I decided I would keep it as my sole 240mm, but that I wanted to explore carbon and at the same time get something a little shorter. My wife and I often cook together in our smallish kitchen, so the 240mm blade complicates our choreography.
I got a Konosuke Fujiyama 210 Gyuto and love it so far. Takes some getting used to after the much heavier Tojiro, but I think the two different hefts complement each other well.
My question for you is this: how do I sharpen this thing? For all my other j-knives, I used the edge pro to create a 15 degree 50/50 bevel. But with the Kono, I can't even see the OOTB edge. When I first took it out of the box I thought it wasn't even sharpened. I assure you I was mistaken - very sharp. Even with a 20x loupe I can't really see the bevel.
Since the edge is too small to use the Sharpie method, and I definitely don't want to start grinding away randomly at this beauty, can anyone offer some advice on how to approach my first sharpening session (angle and grit)? I hope I don't have more knife than I can sharpen...
Thanks
Pics:
https://lh6.googleusercontent.com/-mYp0PyZN_HQ/T7Q6M-XCr3I/AAAAAAAAAGU/iiwa9evwtIc/s800/P1050070.JPG
Thanks you all for this top-notch (if habit-forming) forum.
I'm an enthusiastic home cook who recently went on a knife upgrading spree. I had used Globals (Asian chef, paring, veggie cleaver and slicer, with a Minosharp contraption) for 10 years, but was never happy with their sharpness after the factory edge dulled. I finally decided I wanted to learn to sharpen and at the same time get something longer than my 7-inch go-to Asian Chef.
I got a Tojiro 240 gyuto and 120 petty, along with an EdgePro Apex 4. It was like getting 5 new knives at once, because the EP resurrected my aging Globals.
After playing with the Tojiro a bit (rounded the spine and choil - sanded the sharp edges off the handle), I decided I would keep it as my sole 240mm, but that I wanted to explore carbon and at the same time get something a little shorter. My wife and I often cook together in our smallish kitchen, so the 240mm blade complicates our choreography.
I got a Konosuke Fujiyama 210 Gyuto and love it so far. Takes some getting used to after the much heavier Tojiro, but I think the two different hefts complement each other well.
My question for you is this: how do I sharpen this thing? For all my other j-knives, I used the edge pro to create a 15 degree 50/50 bevel. But with the Kono, I can't even see the OOTB edge. When I first took it out of the box I thought it wasn't even sharpened. I assure you I was mistaken - very sharp. Even with a 20x loupe I can't really see the bevel.
Since the edge is too small to use the Sharpie method, and I definitely don't want to start grinding away randomly at this beauty, can anyone offer some advice on how to approach my first sharpening session (angle and grit)? I hope I don't have more knife than I can sharpen...
Thanks
Pics:
https://lh6.googleusercontent.com/-mYp0PyZN_HQ/T7Q6M-XCr3I/AAAAAAAAAGU/iiwa9evwtIc/s800/P1050070.JPG