augerpro
Senior Member
- Joined
- Jan 20, 2013
- Messages
- 320
- Reaction score
- 14
I gave a friend a Shun Classic santoku a year ago, and I'm about to sharpen it up for him. There are a couple small chips, maybe 0.5mm, clearly visible to the naked eye. Besides stressing to them how to take care of the knife, what I can do to make the edge a bit more robust? Given the size of the chips I almost doubt a microbevel will do any good. He is also looking to upgrade his cutlery, and now that I see how hard they are on knives (although they probably know better now) what steel should I be looking at since VG10 is known to be chip prone, even for a J knife. Would Aogami Super (Hiromoto probably), SKD (yoshikane), or V2 (Kumogoro) be good choices? And lasers are probably out the question.