Sydney sharpeners
- Thread starter JB1
- Start date
Help Support Kitchen Knife Forums:
M1k3
Senior Member
Every knife I've had from KnS has arrived with a very good edge. I'm unsure whether they still offer a sharpening service.
Can't comment on the other providers.
Also suggest just getting on with your sharpening journey.
Can't comment on the other providers.
Also suggest just getting on with your sharpening journey.
I get being concerned about this. Actually, I remember being concerned about this and being quite reluctant to get started with sharpening. In the end, it was much easier than I thought to get a decent, functional edge. Then gradually exploring deeper and deeper levels of sharpness.
As you are concerned about ruining your good knives, why not buy a cheaper carbon knife to learn on? Carbon is more forgiving to sharpen.
I'd heartily recommend the Shiro Kamo Kurochi in this role. Mine is the Shinko Selian from KnS. Actually, I have 2 gyutos and a Suji in this line. On top of being pretty cheap and having great steel and a cladding that is not that reactive, it's a very handy performer. It very often finds its way into my rotation ahead of knives costing 3 to 5 times as much. Not because it is better, but because it's almost as good and is easy to maintain in peak performance.
Being a pretty flat ground wide bevel, the gyuto is also ideally placed to ease you into thinning knife maintenance. Note that the suji has a bit of convexity so is not quite as straightforward to thin. Still not that difficult to learn, though.
@Nemo gives great advice. You CAN do it @JB1. Don't be freaked out by all the stuff that's out there. Functional edges are not that hard to achieve. Sure, you'll make some mistakes, we all have and sometimes still do, but as long as you're conscious of what you're doing those mistakes won't be anything terrible. Maybe just a less than ideal edge.
If you go with something like a Shapton Glass 2k or Shapton Kuromaku (Pro) 1k to start, you won't be removing that much material but still a great functional kitchen edge. You'll need a few other tools but nothing elaborate and generally well within the budget of one good knife.
A nice thin carbon edge is great for learning and you can start with just edge maintenance not full sharpening. A few strokes to get a feel for burrs and such.
You might want to consider some of what Michael at Knife Japan offers. Great values and good solid knives.
https://knifejapan.com/
YouTube is a good resource. I recommend avoiding Burrfection. Japanese Knife Imports, Peter Nowlan, Korin, SHARP Knife Shop and many others have good how-to's.
And KKF is at great at helping too.
If you go with something like a Shapton Glass 2k or Shapton Kuromaku (Pro) 1k to start, you won't be removing that much material but still a great functional kitchen edge. You'll need a few other tools but nothing elaborate and generally well within the budget of one good knife.
A nice thin carbon edge is great for learning and you can start with just edge maintenance not full sharpening. A few strokes to get a feel for burrs and such.
You might want to consider some of what Michael at Knife Japan offers. Great values and good solid knives.
https://knifejapan.com/
YouTube is a good resource. I recommend avoiding Burrfection. Japanese Knife Imports, Peter Nowlan, Korin, SHARP Knife Shop and many others have good how-to's.
And KKF is at great at helping too.
Last edited:
