Hi everyone--
Let me first say, I've read a TON and watched many videos before attempting my first sharpening. I thought I had it all figured out, but something went awry. Hoping you might be able to shed some light on my little issue.
Before taking my Shun knives to the Shun (1000/6000) stones, I bought a crappy $6 santoku from Target to practice on. Stones soaked, did my best to maintain the angle, sharpened each side for ~4 minutes on #1000 stone, and this thing was just as dull as before I started.
Ugh.
So... either I wasn't applying enough pressure (about 2-4lbs), didn't do it long enough on 1000 stone, or this knife is too crappy to be sharpening on a stone (packaging said it was high carbon steel). In the numerous videos I watched, chips were remedied with #1000, so I thought this was more than fine for a new blade.
One other thought is that I didn't feel a burr after completing the one side. Not sure if that's an indicator of anything. I read that is usually a sign that a side is finished.
Should I use a "proper" kitchen knife that is dull, or was the cheap-o santoku not tahe culprit?
thanks, all!!
Let me first say, I've read a TON and watched many videos before attempting my first sharpening. I thought I had it all figured out, but something went awry. Hoping you might be able to shed some light on my little issue.
Before taking my Shun knives to the Shun (1000/6000) stones, I bought a crappy $6 santoku from Target to practice on. Stones soaked, did my best to maintain the angle, sharpened each side for ~4 minutes on #1000 stone, and this thing was just as dull as before I started.
Ugh.
So... either I wasn't applying enough pressure (about 2-4lbs), didn't do it long enough on 1000 stone, or this knife is too crappy to be sharpening on a stone (packaging said it was high carbon steel). In the numerous videos I watched, chips were remedied with #1000, so I thought this was more than fine for a new blade.
One other thought is that I didn't feel a burr after completing the one side. Not sure if that's an indicator of anything. I read that is usually a sign that a side is finished.
Should I use a "proper" kitchen knife that is dull, or was the cheap-o santoku not tahe culprit?
thanks, all!!