Hello again Fred

[Jon27]

Hi Fred

Upon entering the Korin store my first reaction was: “It’s hot in here. Turn down the thermostat!”[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 didn’t 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 Chef’s 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 it’s 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.

I’m 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? I’ve been using the Misono daily since my visit to Korin. How often should I sharpen it? I’ve also got a sharpening steel. Would I need to use it less with my Japanese knife? </font>

[Fred]

Assuming you didn't damage the edge, and since it was recently sharpened properly, I'd say the 6000 should be all you need. You should become familiar with the practise of feeling the edge against your thumbnail. It will tell you how it's doing. I won't right a book. Just feel the edge from both directions with your thumbnail and, in time, it will tell you everything you need to know. Kinda zen-like, huh?

[Sid Post]

My knife sharpening tendencies have fluctuated all over the place in the many years I have used knives I cared about (I won't go into knives I didn't care about [img]/ubbthreads/images/graemlins/wink.gif[/img]).

Today, I am thinking that I am better off maintaining my knife on an ~8000 grit water stone instead of just using it until its dull and starting with a coarse water stone. This of course assumes I don't nick the edge on a bone or something.

[louisianacook]

Mine fluctuate week to week, lol! Last week I thought the natural stones were the be all end all, but I just picked up one of the Kitayama 12000 Grit stones from japanwoodworker, and it cuts just like my old shapton 12K did before I destroyed it. I had forgotten how smooth it got the edges, even over the 8K Norton.
Lee