New member Oregon Coast!

[Andy Broaddus]

I've always been interested in knives. Most recently I have been learning to sharpen with whetstones and am interested in restoring Japanese kitchen knives. I have a TON of experience in woodworking so WA handles are not too intimidating, but the sharpening has got me baffled, there is almost too much info on sharpening to sort the good from the bad advice......I am sure I can learn a lot here!

 

[daveb]

Welcome

 

[HumbleHomeCook]

Welcome. The OR coast is my wife's favorite place.

For sharpening, I advise to avoid Burrfection and focus instead on Japanese Knife Imports, Peter Nowlan, and Korin on YouTube. You will see differences in gear and approaches but these folks all provide excellent fundamentals. All the slight variations tell you is you have some options and there is no one exact way. This is a "why and how" endeavor.

In it's simplest, sharpening is just establishing an apex on one side and grinding until a burr is formed on the opposite side. Then repeat on that other side. Then go lighter pressure and repeat. And again. And maybe again. Done.

Don't stress it! You can do it! Frustrations happen, just like when learning anything but serviceable edges are not mystical, it just needs to click. Abuse the forum's search function and never hesitate to start a thread in the Sharpening Station sub-forum asking for help. The folks here are highly knowledge and very generous with that knowledge and extremely patient in helping. So long as you're trying, they'll keep helping!

From gear to techniques, you've come to the right place.

 

[mockit]

Welcome! Spent some time in the PNW and it’s probably where I’ll end up in a couple of years. What knives are in your collection thus far or have you yet to take the plunge ?

 

[Andy Broaddus]

Welcome! Spent some time in the PNW and it’s probably where I’ll end up in a couple of years. What knives are in your collection thus far or have you yet to take the plunge ?

I bought a variety of relatively inexpensive "Damaged Japanese Chef Knives" on eBay to work on my whetstone sharpening skills, and I'll build and install new handles on the ones that appear to be of better quality steel. I did buy 2 blank blades from Ibuki in Japan (which are beautiful things) which I will get to work on when I think I have the ability to sharpen them without screwing em up. I'm still in the process of getting decent whetstones. I guess we'll see how it goes..........Thanks!