After 3 years of using my knife I got from school I finally got a good knife.
What are your opinions on this knife? Also what wetstone would you suggest to sharpen it?
by RubenOV04
7 Comments
In_Unfunky_Time
LOL don’t take it to work 😉
socolawman
Nice profile, attractive finish. Looks knife sharp lol. Take pride in your trade with quality tools.
SwimmingMeringue9415
Beautiful. What kind of steel? That can determine what might be best to sharpen it with.
Revxmaciver
Your opinion on the knife is the only one that matters. If it feels comfortable in your hand and not fatiguing when doing a lot of prep then that’s what you are looking for. Any whetstone is fine as long as you know how to use it. It’s easy to destroy a nice knife by using a whetstone incorrectly. I bought one from amazon that came with a base and six grits and a strop for not too much money.
Monstera-big
A kurumaku Shapton 1000k will be a good splash and go stone
MarkyGalore
I like a double sided waterstone. I use the 500 side on my moms knives and the 1000 side on mine. I think 1000 is the sweet spot. I also have a 3000 I used just once. I’m looking on amazon and they have so many more cheap stones then 10 years ago.
But they are smaller. I wouldn’t get anything less than 3″ x 7.5/8″ and even that is kinda small. I think around $60 is what you want to spend and you will need a flattening stone at some point.
Sweet knife. Never lose it because you will never forget it.
globalcoal
FYI, the box top says “高級御料理庖丁”. It’s Japanese Kanji, and roughly translates to “High-grade Cooking Knife”.
7 Comments
LOL don’t take it to work 😉
Nice profile, attractive finish. Looks knife sharp lol. Take pride in your trade with quality tools.
Beautiful. What kind of steel? That can determine what might be best to sharpen it with.
Your opinion on the knife is the only one that matters. If it feels comfortable in your hand and not fatiguing when doing a lot of prep then that’s what you are looking for. Any whetstone is fine as long as you know how to use it. It’s easy to destroy a nice knife by using a whetstone incorrectly. I bought one from amazon that came with a base and six grits and a strop for not too much money.
A kurumaku Shapton 1000k will be a good splash and go stone
I like a double sided waterstone. I use the 500 side on my moms knives and the 1000 side on mine. I think 1000 is the sweet spot. I also have a 3000 I used just once. I’m looking on amazon and they have so many more cheap stones then 10 years ago.
But they are smaller. I wouldn’t get anything less than 3″ x 7.5/8″ and even that is kinda small. I think around $60 is what you want to spend and you will need a flattening stone at some point.
Sweet knife. Never lose it because you will never forget it.
FYI, the box top says “高級御料理庖丁”. It’s Japanese Kanji, and roughly translates to “High-grade Cooking Knife”.