Hey fellow knife enthusiasts! I'm new to the world of knife collecting and I'm excited to dive deeper into the world of Japanese knives. I've recently acquired a Wusthof Classic Ikon and have been experimenting with sharpening using Shapton glass stones.
Hello!
- Thread starter zade223
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Welcome aboard!
If your first sharpening is with a Wüsthof you haven't chosen the easiest way. Deburring it is far from easy, and has to be done on relatively coarse stones, as the steel won't hold a highly polished edge. I usually stop at 1k, which corresponds to some 1.5k with the Shaptons. Most of the work I do on a SG500.
If your first sharpening is with a Wüsthof you haven't chosen the easiest way. Deburring it is far from easy, and has to be done on relatively coarse stones, as the steel won't hold a highly polished edge. I usually stop at 1k, which corresponds to some 1.5k with the Shaptons. Most of the work I do on a SG500.
Thanks for the warm welcome! I appreciate the heads up on the Wusthof Classic Ikon, I didn't realize it would be a challenge to sharpen.I'm curious, what's your experience been like with the Shapton SG500? Is it a game-changer for sharpening Japanese knives?
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I use it often to be sure to entirely remove an existing edge, as with new or unknown knives, without huge changes in the geometry. And with Aogami Super as it adds to the edge's stability — must have to do with tungsten carbides. For big changes like more than maintenance thinning you may want a coarser one. The SG320 were an excellent choice.
With Japanese and a few European knives these all are stones you only use with a full sharpening progression. As a home cook I can in most cases touch up an edge for a very long time before needing anything coarser than a finisher, say 3-5k. And a full sharpening is even rarer.
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Have fun.
