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Another one bites the dust
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Progession went from soft ark > BBW > coticule > JKI diamond 6k. Boy howdy am I tickled pink by how these came out.

Normally would've stopped at the coti but the JKI came in last night and well...y'all can commiserate with the need to play with a new toy.

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Eddworks 250 AEB-L and Okubo 280 Aogami 2.

Shoutout Trader Joe's silicone baking mat for becoming my favorite sharpening station.
 
Progession went from soft ark > BBW > coticule > JKI diamond 6k. Boy howdy am I tickled pink by how these came out.

Normally would've stopped at the coti but the JKI came in last night and well...y'all can commiserate with the need to play with a new toy.

View attachment 380892

Eddworks 250 AEB-L and Okubo 280 Aogami 2.

Shoutout Trader Joe's silicone baking mat for becoming my favorite sharpening station.

I was just chasing a stone around my counter last night as the washcloth I put it on wasn't holding still. Good call on the silicone mat, definitely going to get one of those!
 
first time posting this thread and 2nd time trying thinning / polishing (criticism welcome) on this FB marketplace pickup of a beat up forgecraft carbon butcher(?) knife.

Took one side through:
  1. 110 diamond flattener
  2. 400 naniwa pro
  3. 1000 gesshin
  4. 2000 Shapton pro
  5. 2K/4K JNS blue aoto
  6. (Maybe I used this?) Gesshin 6K
Then sharpened 40° inclusive on Sharpal 62N 1200 side, and shapton pro 2K.

Then did a forced instant coffee patina and later marred my “polishing”
 

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first time posting this thread and 2nd time trying thinning / polishing (criticism welcome) on this FB marketplace pickup of a beat up forgecraft carbon butcher(?) knife.

Took one side through:
  1. 110 diamond flattener
  2. 400 naniwa pro
  3. 1000 gesshin
  4. 2000 Shapton pro
  5. 2K/4K JNS blue aoto
  6. (Maybe I used this?) Gesshin 6K
Then sharpened 40° inclusive on Sharpal 62N 1200 side, and shapton pro 2K.

Then did a forced instant coffee patina and later marred my “polishing”
the onion is your judge.
 
That was just the front half of the knife. That was the best visual I could do under the lighting at work.
Wasn’t dismissing the work just kidding. You being a cook you’d understand I’d ask for seconds if the work was appetizing.
 
Any thoughts on the Sabun?
Absolutely ridiculous as a Chef/Gyuto, thick everywhere. But as a big ass heavy duty knife, it excels. The steel is really great. Easy to sharpen, deburr and takes a ridiculously great edge. Heavy right-hand bias. Fit and Finish is pretty good for the price, I did use some sandpaper on the spine and choil to smooth things out. I spent 10 minutes tops on it, so fairly decent.

It did make me curious about the regular Gyutos though.
 
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