Upon entering the Korin store my first reaction was: ďItís hot in here. Turn down the thermostat!Ē[img]/ubbthreads/images/graemlins/crazy.gif[/img] It felt like 85 degrees in there. The employees should have all been wearing bathing suits. Despite the intense heat there was an impressive array of cutlery and other products. The staff was very helpful and knowledgeable.
There master sharpener Chiharu Sugai gave me some hands on guidance. He had me practice on a 1000 grit water stone. Of course (me being a newbie) I felt awkward and unconfident. It also didnít help that his English was somewhat limited. But he gave me a good feel of the appropriate angle to hold a knife at. He held my hands that were holding the test knife and he helped me move them up and down the stone, instructing me when to apply more and less pressure. My overall experience with Sugai was very good.
He then asked me if I wanted to try sharpening my brand new expensive UX-10. I told him it would be best if he did it. Within a blink of an eye he was finished. Sugai worked very fast. He went turbo. It took him less than a minute to sharpen my knife. I bought an Inox medium 1000, superfine 6000 stones and a stone fixer. I also bought the Chefís Edge DVD. I asked them for a 10% discount on the stones and video and they were nice enough to oblige.
Cutting through with the UX-10 through carrots was significantly easier than before, although I still feel itís not 100 percent sharp. The knife still went through paper with some vibrations. Sugai only sharpened it on the 1000 grit stone. I think he raised the sharpness from 80 to around 93 percent sharp.
Iím going to practice with my old knife on the stones first before I use more expensive knives.
<font color="red">If I sharpened my UX-10 myself at home should I start with the 1000 stone and then use the 6000 one or could I just start sharpening it on the 6000 stone since not too long ago (Monday, January 3rd) Sugai sharpened it? Iíve been using the Misono daily since my visit to Korin. How often should I sharpen it? Iíve also got a sharpening steel. Would I need to use it less with my Japanese knife? </font>