Knife Sharpening…..
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Has anyone here visited the Knife Village in Takefu? Next trip, for sure. (I love all things handmade of steel, particularly knives and bicycles, cf., Osamu Fukuda who has built three or four bikes for me…and the communication is always interesting because my Japanese is still not great.) Look here for a cool documentary about Japanese knife making. These cats know from sharp yo.
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This is interesting, hadn't heard of the Lansky. I've recently picked up a Misono 240mm carbon steel gyuto. Don't need to sharpen it yet but I was always considering going the stones route… does anybody use those here, or do you think more of the sort of rod setup is better? Definitely seeking some input!
Fwiw I think I'm also going to pick up a Misono UX10 in 210mm just to have a stainless one that's a little less fussy when I'm in the weeds in the kitchen.
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Yeah the angle thing does freak me out a little. I have a chef friend who's told me that it's really not that bad, said I should just jump into it and assures me it's not very easy to mess anything up. I have a hard time believing that though
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Maybe if I was 30 years younger, that's what I would have done. But now, I just can't be arsed, and I have got some scary sharp edges on by better Japanese knives going the lazy-boi route…......
If I was a chef and had to sharpen my knives daily, then that's one thing, but I am not and I don't....
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@Giles I saw these advertised to me on IG and I think you could possibly be interested because you like Lanskey. It's pretty much the same thing but for larger knives.
https://wasabi-knives.com/collections/accessories?utm_source=Facebook&utm_campaign=ABO+-+Acquisition+-+1+-+Intrest+Testing+-+Sharpener+March&utm_content=March+Sharpener+Vid+(with+text)&Target=Cookware+and+bakeware+-+Copy&fbclid=PAAaZScMSyZSU43j0-kmayO9blUGep4XDauA0vHlzhl1xaLQLqvtfnF7Ex6QA -
What is the disadvantage form the lansky vs. wetstones ? The wetstones arent cheaper and seem to be a lot more work to learn so why not go for the lansky ? Do you guys have suggestions tips regarding lansky pro vs. lansky diamond ?
First question. No idea.
Second question, you don't need to keep wetting the diamonds, so it's a lot cleaner -
What is the disadvantage form the lansky vs. wetstones ? The wetstones arent cheaper and seem to be a lot more work to learn so why not go for the lansky ? Do you guys have suggestions tips regarding lansky pro vs. lansky diamond ?
First question. No idea.
Second question, you don't need to keep wetting the diamonds, so it's a lot cleanerThats a great point, Thanks Giles. I orderd the Kit with the 5 stones and the table clamp. I have a pile of dull knives in my drawer that has to be fixed.
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I picked up the basic Lansky set and the C-clamp in the summer but haven’t had the opportunity to use it before today. Had some nicks in three of my four blades that needed working out.
I reprofiled my Spyderco para 3 to 20 degrees. Got the nicks out of all the blades but made a bit of a pigs ear of it. That being said it is a learning process and I see what I need to do to improve.
The basic kit is enough for me to learn with now, and I figure I can add stones in the future. The oil is a little messy, but I have a “workshop” now so I’m not bothered. However I may add the diamond stones down the line.
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Interesting. Didn't know this thread was here. I had an Edge Pro for years and although it works well, I always hated having to hold the knife. I ended up buying a TSProf K03. What a beast. Edge Pro will be going to ebay when I get off my lazy ass.
