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Chef KNives? - Page 4

post #46 of 66
Thread Starter 
Quote:
Originally Posted by martook View Post
Gotta love the Hattori knifes, sharp as razor blades and nice to handle

You should really use whetstones for sharpening these babies though.
I agree that you should use whetstones. A few shapton or norton would do the trick. I don't care for the whetstones on thier website as there are not many options. I use a 1,000 grit if it needs a lot of work then a 2k and then a 5k for polish, but usually only need a 2k and 5k to keep them honed.
post #47 of 66
I just wanna get one whetstone then. Which one do you recommend to use when you feel that your knife is getting slightly dull? (just to make it sharp again)

I don't want a few whetstone to sharpen a knife. I don't even know if they sell whetstones here in Sydney, hehe..
post #48 of 66
Thread Starter 
YOu can get combo stones from norton. I would probably use a 2k if I had to only have one stone.
norton combo stones
norton water stones
Shapton Pro stones
Shapton Glass stones
post #49 of 66
Quote:
Originally Posted by dj_mocok View Post
I just wanna get one whetstone then. Which one do you recommend to use when you feel that your knife is getting slightly dull? (just to make it sharp again)
The single most used sharpening device in my kitchen is a pair of ceramic crock sticks with their wooden storage/alignment/handle device. Very good for exactly what you were asking for.
post #50 of 66
Wow, these whetstones they are not cheap at all huh? Especially considering I have to get it shipped to Australia, adding extra cost. Or maybe I'm just gonna get one from the Japanese Chef Knives when I order the knife from them. From their website, which whetstone do you recommend for my use? I only want to get one whetstone.
post #51 of 66
Thread Starter 
I would go with the fine grit. Not quite fine enough for my taste if you are just honing the knife but it is good for resharpening it.
post #52 of 66
Yeah I think I'm gonna go with the fine grits one. Do we actually need to sharpen it with the fine grit one before we actually use the knife for the first time?
post #53 of 66
Thread Starter 
It has a good edge on it and would serve your purpose. It is hard to get a better edge unless you use multiple stones. I would defently research sharpening teckniques with waterstones before you use the stone. You can pick up several dvd's that are good instructions like the Murray Carter Sharpening dvd and the Chefs edge.
post #54 of 66
Quote:
Originally Posted by dj_mocok View Post
Yeah I think I'm gonna go with the fine grits one. Do we actually need to sharpen it with the fine grit one before we actually use the knife for the first time?
in most cases the majority of the time you should use a good steel to maintain the edge of your knives. one made by the same company of your knives would be best. ceramic ones are good too and then you also have diamond ones.

do not start sharpening your knives with a stone until they actually need it.
post #55 of 66
Thread Starter 
Quote:
Originally Posted by noseallinit View Post
in most cases the majority of the time you should use a good steel to maintain the edge of your knives. one made by the same company of your knives would be best. ceramic ones are good too and then you also have diamond ones.

do not start sharpening your knives with a stone until they actually need it.
If you have a verry fine grit stone you can hone your knives with that instead of a steal. My 5k and 8k polishes the edge nicely and keeps the edge straight without removing too much metal. I don't use a steel on my kapanese knives.
post #56 of 66
I got an email from JCK (very fast by reply by the way - less than 3 hours, hehe..)

According to them, I can use the medium grit one for regular sharpening, but it is recommended to have both - and use the fine one for final process.

But the thing is, I only have one knife, and having 2 whetstones just for that knife, isn't it a bit too much?

By the way, the service from JapaneseChefKnives is excellent - very polite and informative. I know I can get the same knife from other shop who still got some in stock, but since they're so nice, I think I 'm gonna wait for a month to buy from them.

And these whetstones, I assume they last forever right?
post #57 of 66
Quote:
Originally Posted by dj_mocok View Post
But the thing is, I only have one knife, and having 2 whetstones just for that knife, isn't it a bit too much?
There's a simple solution to your problems. Just buy a few more hattori knifes and you will have a good reason for owning two whetstones!
post #58 of 66
Thread Starter 
Eventually the whetstone will ware down. You have to maintain its levelness but yes they last a very long time. I have not heard of them wearing out very much. You should check out knifeforums kitchen section. but be warned they are like we are here but about their Japanese knives.
post #59 of 66
Martook: Yeah buy a few more hattori and eat instant ramen huh? Well at least then I can cut the ramen seasoning sachet with the Hattori knife.

Chef: Yeah, I realise that knife forum is really just like Head-fi people crazy about their headphones. The people there also recommended me about Blazen series. I might need to read around a bit more afterall.

But the thing is, aesthetically speaking, I personally think Hattori's HD series looks nicer compared to Blazen. To me Blazen looks like any other knives you can find in department stores. (doesn't have that pretty metal pattern).

I know I shouldn't choose kitchen knives based on looks. But actually they said that Blazen is a very high quality knife. (a stainless steel but as good as carbon, without the weakness of carbon?)

Slightly OT, I found this video while looking for info about Misono UX10. The video shows this chef using his UX10 - damnn! This guy got skillz!
post #60 of 66
Quote:
Originally Posted by dj_mocok View Post
And these whetstones, I assume they last forever right?
Quote:
Originally Posted by chef8489 View Post
Eventually the whetstone will ware down. You have to maintain its levelness but yes they last a very long time. I have not heard of them wearing out very much.
I would not be as worried about how fast the stone wears out as to how fast wear appears on the blade from the stone. seen many a chefs knives that look like hell from inexperience and just plain out abuse of the stone.
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