Stainless Steel

How to buy a Deba, and questions about sharpening knives


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 11

How to buy a Deba, and questions about sharpening knives

TeRReT | Sep 24, 2011 08:40 AM

Instead of buying the Miyabi on sale, I've decided to buy a Deba, I am in Japan after all, and just visited a store in Osaka that nearly made me dehydrated from drooling so much. I am new to purchasing Japanese knives, and debas in particular. What characteristics am I looking for? Would it be in my best interest to get a super blue, or would a blue #1 or #2 be alright, or white?

As far as sharpening, the knife I am retiring, which I used in the industry, I honed on a steel countless times a day, and sharpened it on a random two sided stone that nobody knew the grit number of, as needed - around once a month or so. I was able to keep my Henckel Pro sharp enough to be able to filet fish, slice tomatoes and everything else I needed. I'd like to work out a better system with my new knives though. I need to update my system since I am now using substantially harder knives, a Miyabi 7000mcd, a super blue shotoh, and hopefully a new super blue deba. I realize that using a steel to hone is useless or even detrimental now, so I will get rid of that. I am also going to get the Apex pro with the chosera stones. I know there is no set time, it depends on how much knives are used and how bad, but approximately how long will my knives keep their edge, how often should i be using the edge pro? And if I can't use a steel, what do I use daily or routinely to hone the knives? I heard briefly about a fast stone, what is that, how is it different from any other Japanese whetstone? Should I just look at leather strops for daily honing?

And I'm guessing edge pro can do a deba alright?

Thanks so much in advance.

Want to stay up to date with this post?

Recommended From Chowhound