Dennis Gocong

[Dennis Gocong]

Welcome Cliff,

[Dennis Gocong]

Very cool, and I’m sure the wife likes the fact that it takes up all the space in the kitchen to do a knife!

[Dennis Gocong]

Shoulda known to check …. ha, ha, my apologies to Howards as well.

[Dennis Gocong]

Agree with Geo’s assessment, Chosera’s are expensive, but boy are they ever worth it….but as alternatives you can always go the ceramic and strop route as well.

[Dennis Gocong]

Yep, just keep grinding at it as suggested. If you don’t have a loupe of magnifying glass handy, then the easiest way to check whether you have an even grind is run a damp paper towel on the burred edge. The paper towel will leave strands of rag on the burred edge and should be evenly distributed on the blade, then you can proceed with the grinding to get to your proper edge.

The flash light trick is also a great check to ensure you don’t have any flat spots.

And as tc mentioned, if this is a knock-off blade, then this may further explain the quality of the blade and why you can expect more mico cracks and flat spots on this blade.

Let us know what you find out?

[Dennis Gocong]

On first reaction you may want to keep even pressure when applying your strokes. How long is the blade BTW on the Kershaw “knock-out” (did you mean knock-off??). Also check that your blade is level in the clamp. You can use the level device that comes with your WEPS.

Can you include pictures of the knife? This would help in further evaluations.

Hope this helps…..

[Dennis Gocong]

Welcome to the site, Mr B

You’ll find lots of useful info on this site for all your knife sharpening needs and the people are very helpful too.

[Dennis Gocong]

Yep, sonic cleaning does the same thing in less time as well. Note when cleaning, only submerge the face of each grit surface, don’t submerge the whole paddle as it may cause damage to the adhesive that holds the diamond plates in place.

[Dennis Gocong]

………

What do you mean “blunt”? They will still cut if slightly blunt, just not nearly as well as of if both edges are truly apexed. If the inside edge (ie” ride line “) has ever been sharpened then whoever did it would have sharpened wrong and it won’t cut at all. On a much smaller level, this is what happens when a scissor blade gets blunt, it gets rounded somewhat and won’t cut as well.

Hi, Gib

Let me see if I can describe what a “blunt” edge looks like on scissors. Take for example the poultry shears on a standard Wustoff or Henkel knife set, the edge of these heavy duty scissors are not as acute as say hair cutting scissors, it’s not necessarily a flat edge, and it is a little canted but for all intent and purposes it’s close to being a blunt edge (>45 degrees) and it does not help to oversharpen this edge. In fact from experience I don’t necessarily want to oversharpen that edge, since the flat back side seem to do all the cuting and it seems to work best when the two backside edges are kept as flat as possible when cutting into meat. bone, tendon, or any fibrous material. So when I talk about the “blunt” edge it’s really about flat back edge and the high angle front edge that I’m talking about. Hope that helps!?!?!

[Dennis Gocong]

Eamon,

Thanks for the update…..

[Dennis Gocong]

Nice!…Thanks.

[Dennis Gocong]

Nothing beats a Gyuto knife for general purpose, that’s for sure!

At least we know who’s going to maintain the edge for this specialized gift….

[Dennis Gocong]

Leo,

Looks like you beat me to the same recommendation….I like the way you think, my friend! 🙂

[Dennis Gocong]

Josh,

There are a number of online sites that cater to specialized Japanese sushi knives, but the one that I highly recommend is Chef Knives to Go: http://www.chefknivestogo.com/

Some of the knives they carry are custom made (and within your price range), but all are guaranteed to be extremely sharp when you received it, but then again we know what you’ll do to do it once it’s in your hands.

One word of advice, know and understand the purpose of each blade first before choosing one specifically. You can google and read about the style of knives your supervisor wants online as well, but you will want to ask him specifically what his intended purpose is to make the appropriate selection. As you’ll note one doesn’t need to spend a fortune to get the exact results desired, but it can increase the appreciation involved knowing the knife’s intended purpose and how it was made. As always, enjoy the journey!

[Dennis Gocong]

Yep, great documentary on this unique sword and the lost art of steel making/blacksmithing it. To this day we revere the effort it took to make that sword, its finest of quality, and the things it symbolized for its bearer. For me, I’d just love the opportunity to sharpen it on a WE! 🙂

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