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/ck/ - Food & Cooking

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9443139 No.9443139 [Reply] [Original]

How do I sharpen a classic santoku knife? And no I don't want to read a fucking 500 page dissertation on the historical, philosophical, theoretical and metaphysical dimensions of zen knife sharpening. I just want to know how to sharpen this fucking knife.

>> No.9443168

Just like any other knife ...? Get a decent combo stone with 400-600 grit on one side and 1000-1500 on the other and you're good to go. Anything finer makes little sense for Euro steel because the internal carbide structure of the steel will be coarser than the grit of of the stone. Two things are important: Make sure you actually reach the apex of the bevel when sharpening (nr. 1 rookie mistake, paint the edge with a sharpei and/or feel for the burr) and also remember to remove the burr when you have finished. Actually you haven't finished until the burr has been removed (nr. 2 rookie mistake).
Watch the videos from Korin Knives or Japanese Knife Imports on youtube, they are pretty much the best on sharpening you can find (except for the coin stacking to determine the correct angle). For more info read "An Edge in the Kitchen" or visit www.kitchenknifeforums.com.

>> No.9443765

>>9443168
Whats wrong with coin stacking? If repeofiling an edge is it flawedd?

>> No.9443811
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9443811

>>9443139
Just get one of these and all your sharpening problems will be alleviated.

>> No.9444326

>>9443765
It means nothing because the width of the blade influences the angle just as much as the number of coins. Also, I tried a much more elaborate method some years ago, with a wooden template in the form of a wedge cut to the desired angle and I couldn't hold the angle precisely anyway. Just go by feel and by ear, you will fell it when you have hit the correct angle.