Is an old carbon knife a good investment to hone my sharpening skills/ have fun?

[konsuke]

Total beginner. Do you think something like this is a good investment to work on my sharpening skills with stones (home hobbyist)? There's so much metal I could see practicing many times before the knife becomes "useless", yet it seems a relatively good steel - judigng by price?
https://japanese-knives.com/aritsug...yuto-japanese-chef-knife-270-mm-10-62-at163a/

 

[stringer]

Total beginner. Do you think something like this is a good investment to work on my sharpening skills with stones (home hobbyist)? There's so much metal I could see practicing many times before the knife becomes "useless", yet it seems a relatively good steel - judigng by price?
https://japanese-knives.com/aritsug...yuto-japanese-chef-knife-270-mm-10-62-at163a/

If I was in your shoes I would pick something smaller and cheaper for practice. Even my work knives loose less than a mm of height per year and they get sharpened hard every week or two. But it looks like a great knife.

 

[konsuke]

I was thinking about not just edge sharpening, but also reprofiling and experimenting with different grind types.

 

[HumbleHomeCook]

+1 to what @stringer said.

An inexpensive, smaller, carbon nakiri would be great to learn on actually. And not just because I like them. The shorter and straighter edge just simplifies matters but the height of the blade makes them more controllable than say a small petty or paring knife.

I saw that @bsfsu had a sale going on in his NZ shop. Not sure if it still is but either way, ping him and see what he thinks.

https://withknives.com/

 

[jaydee]

I would look at the Kanehide, Masakane or Fujiwara FKM knives at Tetogi.
Much cheaper ~100€ and some of these sure will need some thinning behind the edge as the pictures suggest also.
Fujiwara FKM
Masakane SK
Kanehide semi stainless

 

[Jville]

Personally, I would just buy whatever knife you want and just use and sharpen it. I would just avoid something really expensive or rare. Other than that just get what you want and are going to use and learn/practice to sharpen. Maybe consider easy carbon or easy stainless steels to sharpen to make it more enjoyableand easier. Maybe steer away from really hard steels. You will get to sharpen quicker obviouslyon softer steels. I don't want to speak for everyone, but I think it is somewhat safe to say that alot of us overexagerate the process of learning to sharpen. What I mean is your knife will be fine if you aren'tthat great and if it gets a little chunky you can learn to thin. But I think alot of us, including myself felt we needed a practice knife, but looking back I don't see it necessary. Just sharpen what you have and buy what you want. As long as it's not crappy frustrating steel to sharpen your good.

 

[Heckel7302]

This is what I learned thinning on. Highly recommend.

https://www.ebay.com/itm/3950705201...kVKtBNdQ_m&var=&widget_ver=artemis&media=COPY

 

[mengwong]

Some people go straight to renovating a Denka as their first major project

I think I'm close to finishing on the left side

 

[Benuser]

Total beginner. Do you think something like this is a good investment to work on my sharpening skills with stones (home hobbyist)? There's so much metal I could see practicing many times before the knife becomes "useless", yet it seems a relatively good steel - judigng by price?
https://japanese-knives.com/aritsug...yuto-japanese-chef-knife-270-mm-10-62-at163a/

Sharpening a 425g blade is certainly no fun. I would be surprised if it were very thin. My NOS Minamoto 270 gyuto, also bolsterless, weights 210g.
Anyway, let your first knife be thin behind the edge, if possible a nail-flexing carbon. Learn raising a burr, chasing it, getting rid of it.

 

[Nemo]

I was thinking about not just edge sharpening, but also reprofiling and experimenting with different grind types.

Changing the grind and the profile are significantly bigger undertakings than you likely realise.

Start with learning sharpening and with maintaining an already thin grind.

When you are decent at those, venture into thinning a slightly thick behind the edge blade. Then a really thick behind the edge blade.

When you realise how much work this is, think about playing with profiles and grinds.

Keep in mind that when thinning, the knife's shape shows you where to grind. This is not so when changing the grind or the profile. It's a good idea to have a bit of experience maintaining a grind before thinking about changing one.

 

[Mr Kooby Shemayrew]

It’s probably been said by others already but I too endorse the Dalstrong Kiritsuke. In contrast to many Japanese specialty knives, the Kiritsuke is called such do to its versatility and that after having mastered all cooking skills this knife can be used for most, if not all, cooking chores. ***Don’t let the name intimidate you though.*** This knife is extremely user friendly and will quickly become your favorite knife in the kitchen. The Ultimate Chef's Knife: A Dalstrong culinary revolution combining outstanding and craftsmanship, cutting-edge breakthrough technology, awe-inspiring design. Unrivaled Performance: Ruthlessly sharp blade hand finished to a mirror polish at 8-12° using the traditional 3-step Honbazuke method. Nitrogen cooled for enhanced harness, flexibility and corrosion resistance. Full tang and triple riveted. An ultra sharp AUS-10V Japanese super steel rated at 62+ Rockwell hardness: extraordinary performance and edge retention. Dalstrong's stunning 'tsunami-rose' genuine Damascus: 67 layers of high-carbon stainless steel, cleans easily. So yeah, 67 honzubake’s, which is A LOT!

 

[blokey]

Old carbons from your local flee market usually do, they are probably really soft but still more fun than stainless

 

[tostadas]

Total beginner. Do you think something like this is a good investment to work on my sharpening skills with stones (home hobbyist)? There's so much metal I could see practicing many times before the knife becomes "useless", yet it seems a relatively good steel - judigng by price?
https://japanese-knives.com/aritsug...yuto-japanese-chef-knife-270-mm-10-62-at163a/

JNS has vintage style simple carbon blades with western handle much like the one you linked. I'd wager they are very similar overall, but lower price.
https://www.japanesenaturalstones.com/other-knives/?setCurrencyId=3

 

[Benuser]

JNS has vintage style simple carbon blades with western handle much like the one you linked. I'd wager they are very similar overall, but lower price.
https://www.japanesenaturalstones.com/other-knives/?setCurrencyId=3

The vintage 210g carbon Minamoto 270 I was referring to indeed came from JNS. Thinly ground and well-sharpened for little money. Would make a perfect first knife to sharpen, as modern affordable carbons tend to come very thick out of the box.

 

[Benuser]

The vintage 210g carbon Minamoto 270 I was referring to indeed came from JNS. Thinly ground and well-sharpened for little money. Would make a perfect first knife to sharpen, as modern affordable carbons tend to come very thick out of the box.

By the way, as a first knife a 240 would be more convenient, but these are rapidly sold out.

 

[konsuke]

Thanks, but I already got a TF/Mazaki(270)/Kagekiyo/Toyama. These Minamotos are gone, only has Sukehisa now, but I guess same same, only the Kanji are not as pretty?

 

[Benuser]

Thanks, but I already got a TF/Mazaki(270)/Kagekiyo/Toyama. These Minamotos are gone, only has Sukehisa now, but I guess same same, only the Kanji are not as pretty?

Is it really that ugly?

A good patina will partially address your problem.

 

[Nemo]

It’s probably been said by others already but I too endorse the Dalstrong Kiritsuke. In contrast to many Japanese specialty knives, the Kiritsuke is called such do to its versatility and that after having mastered all cooking skills this knife can be used for most, if not all, cooking chores. ***Don’t let the name intimidate you though.*** This knife is extremely user friendly and will quickly become your favorite knife in the kitchen. The Ultimate Chef's Knife: A Dalstrong culinary revolution combining outstanding and craftsmanship, cutting-edge breakthrough technology, awe-inspiring design. Unrivaled Performance: Ruthlessly sharp blade hand finished to a mirror polish at 8-12° using the traditional 3-step Honbazuke method. Nitrogen cooled for enhanced harness, flexibility and corrosion resistance. Full tang and triple riveted. An ultra sharp AUS-10V Japanese super steel rated at 62+ Rockwell hardness: extraordinary performance and edge retention. Dalstrong's stunning 'tsunami-rose' genuine Damascus: 67 layers of high-carbon stainless steel, cleans easily. So yeah, 67 honzubake’s, which is A LOT!

Just for complete disambiguation,

This is a joke.

Or at least I hope it was.

 

[Jville]

It’s probably been said by others already but I too endorse the Dalstrong Kiritsuke. In contrast to many Japanese specialty knives, the Kiritsuke is called such do to its versatility and that after having mastered all cooking skills this knife can be used for most, if not all, cooking chores. ***Don’t let the name intimidate you though.*** This knife is extremely user friendly and will quickly become your favorite knife in the kitchen. The Ultimate Chef's Knife: A Dalstrong culinary revolution combining outstanding and craftsmanship, cutting-edge breakthrough technology, awe-inspiring design. Unrivaled Performance: Ruthlessly sharp blade hand finished to a mirror polish at 8-12° using the traditional 3-step Honbazuke method. Nitrogen cooled for enhanced harness, flexibility and corrosion resistance. Full tang and triple riveted. An ultra sharp AUS-10V Japanese super steel rated at 62+ Rockwell hardness: extraordinary performance and edge retention. Dalstrong's stunning 'tsunami-rose' genuine Damascus: 67 layers of high-carbon stainless steel, cleans easily. So yeah, 67 honzubake’s, which is A LOT!

Its not being said by many if just about any here

 

[Benuser]

First time indeed I hear someone praising a kiritsuke's versatility.

 

[Jville]

First time indeed I hear someone praising a kiritsuke's versatility.

Would you say you hear alot of Dalstrong love??

 

[Benuser]

Would you say you hear alot of Dalstrong love??

Neither.

 

[HumbleHomeCook]

Hmmmm... But what does Chef Panko say?

 

[Jville]

Hmmmm... But what does Chef Panko say?

We should ask his fan club. I tried to tag him but couldn’t pull up his name.

 

[drrayeye]

Hmmmm... But what does Chef Panko say?

Geez. Why don't you check?