So, I just purchased my first good knife. What accessories do I need?

[shuta]

Thank you @martinhuber, for crafting this beauty, and for @moderncooking for facilitating; I can't wait to get it in hand. With that being said, I have a set of whetstones and strop, but may need to pick up a strop of better quality... Would happily take recommendations!

What other accessories do I need to care for this beautiful piece (along with the others I'm sure to acquire), and extend its longevity? I intend to use this knife and love it .

TL;DR: What knife care accessories do you love?

 

[M1k3]

What stones do you currently own?

 

[WCV]

A good set of stones (I like Shapton and Naniwa, but there are tons of options and plenty of folks around here with more knowledge than me); an end-grain cutting board if you don’t already have one; and a bottle of mineral oil for the handle and the board (and the blade if you plan to let it sit for a while without being used) will put you well on your way. Beyond that, just lots of veggies to chop. Beautiful blade. I look forward to hearing how it performs.

 

[shuta]

What stones do you currently own?

Just a set from Amazon: Dual Grit 400/1000 and 3000/8000

 

[shuta]

A good set of stones (I like Shapton and Naniwa, but there are tons of options and plenty of folks around here with more knowledge than me); an end-grain cutting board if you don’t already have one; and a bottle of mineral oil for the handle and the board (and the blade if you plan to let it sit for a while without being used) will put you well on your way. Beyond that, just lots of veggies to chop. Beautiful blade. I look forward to hearing how it performs.

Awesome, thank you! I’ll look into those stones. I can continue use on my current set of Wustof knives. And have the end-grain taken care of! What do you recommend for mineral oil? I have veggies aplenty out here in New Mexico. Will keep you posted once I have it in hand.

 

[dragjp]

Good score!
You'd need stones in 1k or 3k or both to sharpen, Chosera(Naniwa Pro) is a good one as suggested above. Also if you dont mind stropping, quite some knife shops in US carry it along with the compounds.
Cutting board, I'd say hasegawa or some end grain wood boards, for the sake of your knife edge.
Oil- I use mineral oil bought from amazon, literally any food grade mineral oil would work.

 

[Choppin]

- Mineral oil. For the board, handle (when it feels dry) and blade (if storing for more than a few days). Any drugstore brand is fine.

- Flitz. To remove rust and patina.

- Edge guard. For traveling / transporting. Shihan makes the best.

- Stones. I’d get a pair around 1k and a 4k. Lots or options, do you prefer splash n go or soakers? Can’t go wrong with any of these brands. Honestly I’d pick the one that fits your budget and soaker/SnG preference.

SnG: Shapton Glass, Shapton Pro, Debado (more affordable), Naniwa Chosera, Morihei (more expensive).

Soakers: Gesshin, other options that I forgot lol.

Hope you enjoy the knife and do post pics here of it slaying those veggies.

 

[Heckel7302]

- Edge guard. For traveling / transporting. Shihan makes the best.

Seems like he isn’t making them anymore, sadly.

“For those who might be here looking to purchase edge guards, I regret to say that I am no longer able to commit to the time and energy required to produce them en mass.

I am sorry for the inconvenience.”

https://www.shihanfineknives.com/store

 

[mockit]

Depends on budget. There are some great suggestions in here already. There are a lot of great synthetic stones. I’d throw JKI diamond resin 1k + 6k stone bundle into the mix. Have heard great things and diamonds might be easier to sharpen apex on .

 

[Choppin]

Seems like he isn’t making them anymore, sadly.

“For those who might be here looking to purchase edge guards, I regret to say that I am no longer able to commit to the time and energy required to produce them en mass.

I am sorry for the inconvenience.”

https://www.shihanfineknives.com/store

ah, too bad! I should have bought more. Time for a WTB? lol

 

[fortheloveofmoar]

Good cutting board. I like hasagawa. But any nice end groan cutting board will do.

Edit:
I second naniwa pro. But if you want something cheaper cerax also does a nice 1000 grit stone. Don’t go cheap and get anything off Amazon, I’d stick with reputable brands. I like sharpening supplies.com personally for my stones great prices and they are fast.

Edge guard (I think someone said that)

 

[Matt Jacobs]

Just a set from Amazon: Dual Grit 400/1000 and 3000/8000

Give them away and get a decent stone or 2. I started with random stones and you have no idea what grot they really are. Also if your new at sharpening 4 grits is going to make it harder for you. Grab 1 good 800 to 1000 grit stone

 

[Logan A.]

That’s a hell of a first good knife! You’re right in the deep end on this hobby.

 

[Nemo]

Ditch the strop and even fine stone until you can create a good, well deburred edge on a medium (1k-ish) stone. Then add in a fine (3-5 K) stone. Leave the strop for when you want to show off how you can do a HHT.

 

[T85]

Another knife for sure!

 

[M1k3]

Another knife for sure!

Along with a Shapton Glass 500 and 4k.

 

[Choppin]

Along with a Shapton Glass 500 and 4k.

How is the sharpening feeling on a SG4k? I have a 2k and it’s good but the feeling is kinda meh… slippery and disconnected. But I heard the 4k is creamier?

 

[M1k3]

How is the sharpening feeling on a SG4k? I have a 2k and it’s good but the feeling is kinda meh… slippery and disconnected. But I heard the 4k is creamier?

I can't compare it to the Glass 2k. But does sound kinda like it though. It does get the job done very well.

 

[T85]

Along with a Shapton Glass 500 and 4k.

And then another knife!! and start going in the rabbit hole!

 

[cwk.v]

How is the sharpening feeling on a SG4k? I have a 2k and it’s good but the feeling is kinda meh… slippery and disconnected. But I heard the 4k is creamier?

Shaptom glass 4k is great. "Creamier" is a fair way to describe it, at least compared to a shapton pro 2k. In SG, I've yet to try the 2k, only 1k, 3k, 4k, 6k.

I usually use a SG 3k or 4k as my final stone, or sometimes a 3k chosera, for apex ultra

 

[Benuser]

Skip the strop. It requires a very specific technique if you don't want to damage what you have achieved on your stones. Better concentrate on learn good stone sharpening, begin with the basics: raising a burr, chasing it, getting rid of it, all on your coarsest stone. Stropping may seem an interesting shortcut, but diverts attention from the basics.

 

[moderncooking]

Thanks for your support @shuta, it seems that you have some pretty solid advice here already. Personally, as a starting point, I would suggest the Naniwa Pro stone. I have a 400, 1000, 3000 on hand all the time, which we have in stock and on discount at the moment.

https://moderncooking.com/collections/synthetic-whetstones
Just pick up 2+ items and get 10% off and free shipping.

From there I do like a leather strop, but a good 5k+ stone is always good. I wont get into the natural stone thing, but if you would like some advise on that I am available.

Again, thank you for your order

 

[jaydee]

Dual Grit 400/1000 and 3000/8000

You already have more stone than you need for the beginning (and years if you wish).
You will need something to keep these stones flat though; more important than getting "better" stones.
I would also ignore the 400 and 8000 grit for a while until you collected some experiences and have good success getting sharp edges.

People regularly (also here at KKF) ignore the fact that no human can hold a steady angle, especially not a beginner.
There will always be some wiggle, be it +-1° or +-3° or even more depending on your abilities.
The more stones, the longer you sharpen, the more you will or potentially can round your edges.
(and frankly most will)

I would suggest reading in the sharpening section of the forum how to get a good start and learn to sharpen.
I would also suggest starting with a cheaper knife than this cleaver.

 

[moderncooking]

You already have more stone than you need for the beginning (and years if you wish).
You will need something to keep these stones flat though; more important than getting "better" stones.
I would also ignore the 400 and 8000 grit for a while until you collected some experiences and have good success getting sharp edges.

People regularly (also here at KKF) ignore the fact that no human can hold a steady angle, especially not a beginner.
There will always be some wiggle, be it +-1° or +-3° or even more depending on your abilities.
The more stones, the longer you sharpen, the more you will or potentially can round your edges.
(and frankly most will)

I would suggest reading in the sharpening section of the forum how to get a good start and learn to sharpen.
I would also suggest starting with a cheaper knife than this cleaver.

I 100% agree, but I would add that I wish I had just started out with good quality stones. Tactile feedback is the real deal and it helps you get to that next level. The crappy stones I started out with had zero feedback and I never really knew where I was. The better stones have better feedback and this simply helps you learn.

But you are correct, muscle memory is obtained through years of practice and so there is no need to rush into buying tonnes of gear. Practice on cheap knives. I started with a $50AUD Victorinox

 

[Benuser]

I would rather start with a thin carbon steel knife, and a sharpie and a loupe so you may check where you're actually abrading steel and see if you're reaching the very edge.

 

[jaydee]

The crappy stones I started out with had zero feedback

Thanks for adding that; I might underestimate "Amazon stones" but chances are, they are not bad at all.

I started with a really cheap King 1000/6000- combination stone; also featured in one of Murray Carters sharpening DVDs from like 20y. ago.
Honestly, I could still very well get by with only that stone but yeah, it already is good quality.

I also believe that a strop does not belong in the hands of a beginner and is overkill.
Said DVD from above features cardboard that works very well for stropping (esp. so for a beginner).

 

[Benuser]

Cardboard is quite abrasive, and as other stropping media likely to raise or at least reveal a remaining burr. Deburr on your finest stone afterwards. Don't expect a burr to disappear by stropping. In the best case you may expect some weakening of it. I use it sometimes with coarser stones to push all debris to one side where I can abrade it, and vice versa. Especially in this early stage of the sharpening progression, make sure to keep angle and pressure low in order not to round the freshly built edge.

 

[moderncooking]

Very true! I used to use denim from an old pair of Jean stretched over a block of wood. That worked quite nicely also

 

[RuddyUdder]

What other accessories do I need to care for this beautiful piece (along with the others I'm sure to acquire), and extend its longevity? I intend to use this knife and love it .

Three things I'd recommend:

1) I would buy an appropriate saya along these lines: Saya Sheath for Nakiri Knife with Plywood Pin (Cyu) that fits your knife so it's protected for the long haul and can safely be taken with you when you use it outside of own kitchen. A knife roll would be overkill at this point if you've really only got one knife that you'd consider high-end.

2) I would pick up a jar of Koyo-Sha New Sunlight Polishing Compound (blue label) which will allow you to easily remove any patina or discoloration: KOYO New Sunlight Polishing Compound 100g.

3) I would also grab a small bottle of Camellia Oil (https://www.amazon.com/KUROBARA-Tsubaki-Japanese-Maintenance-Camellia/dp/B00362HBPQ/) that will help protect your knife from any rusting of your carbon steel.

Congrats on your new knife!

Ruddy

 

[Genghis_F]

Skip the strop. It requires a very specific technique if you don't want to damage what you have achieved on your stones. Better concentrate on learn good stone sharpening, begin with the basics: raising a burr, chasing it, getting rid of it, all on your coarsest stone. Stropping may seem an interesting shortcut, but diverts attention from the basics.

I find stropping refines the edge, cutting is noticeably smoother, test cut on towel is much quieter
Just strop at same angle with just the knife weight, no real pressure
Just my Dos centavos-