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Welcome.
Some of us will try to get you into sharpening before spending too much on a knife. Do a little research, give it some thought, you can do it.
Some of us will try to get you into sharpening before spending too much on a knife. Do a little research, give it some thought, you can do it.
Sharpening definitely makes sense. I’ve been sharpening with a double sided 1000/6000 King whetstone for a while now. It’s very rewarding. It’s a big part of why I want a new knife. I’d like a knife that sharpens more easily and takes an edge better, and maybe with better ergonomics for sharpening? Is that a thing? I feel like whetstone sharpening wasn’t a consideration in the design of most of my knifes.Welcome.
Some of us will try to get you into sharpening before spending too much on a knife. Do a little research, give it some thought, you can do it.
Oh, my friend, you are well on your way and you're going to be so pleasantly surprised.
Now, Dalstrong makes me think of Burrfection and I am not a fan of his so I would personally steer you away from his sharpening videos if you've come across them. There's much better out there but you may already have a good technique.
Any of the various members of the paper steel families (aogami, ginsan, shirogami) are very nice to sharpen.
Look in the sitckies of the Kitchen Knife sub-forum and find the new knife questionnaire. Start a new thread with that copied and filled out in it and folks can help you start looking for a new knife.
There's tons of vendors out there so lots of options. We can help with places to look around too.
Now, Dalstrong makes me think of Burrfection and I am not a fan of his so I would personally steer you away from his sharpening videos if you've come across them. There's much better out there but you may already have a good technique.
Any of the various members of the paper steel families (aogami, ginsan, shirogami) are very nice to sharpen.
Look in the sitckies of the Kitchen Knife sub-forum and find the new knife questionnaire. Start a new thread with that copied and filled out in it and folks can help you start looking for a new knife.
There's tons of vendors out there so lots of options. We can help with places to look around too.
My technique could almost certainly be better. Do you have a preferred tutorials? I did watch burrfection a few years ago when I got the dalstrong, but most of the sharpening tutorials I work off of are from cooking youtubers. Not sure whether thats better!
Some of the most popular YouTube videos around here are from Japanese Knife Imports, Peter Nowlan, SHARP, and Korin. You'll find differences among all of them and that just tells you there is more than one way to skin a cat.
I’ll check them out, thank you.Some of the most popular YouTube videos around here are from Japanese Knife Imports, Peter Nowlan, SHARP, and Korin. You'll find differences among all of them and that just tells you there is more than one way to skin a cat.
Lots of good info here too and never hesitate to ask for advice. Helpful folks here.
