Sharpening help


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 7

Sharpening help

duckfat_33 | Oct 17, 2011 03:49 AM

Hey all,

Just a quick question for the sharpening gurus here.

I've just started to develop an interest in Jap knives, and freehand sharpening. I've read Chad Ward's book, and a lot of stuff online. I've bought a few knives, but I'm first practising on some old blunt ones: My housemate's old Victorinox chef's, and a very blunt Kasumi paring (my Mum does not know how to look after knives). Both stainless steel.

I'm using Naniwa superstones - 400, 1000 and 5000. Then stropping with chromium oxide.

I'm sure my technique is pretty poor, but I'm being slow and patient, and trying to minimise wobble. I aimed for 20 deg on the Victorinox and 12 deg on the Kasumi.

The issue? I don't seem to be raising a burr, and the knives are getting sharper, but really not super sharp. Why am I not raising a burr? Is it the metal? Do I need to start with a coarser stone? Not enough pressure? Or is it just from choosing the wrong angle to start with?

I'd appreciate any advice!

Want to stay up to date with this post?

Recommended From Chowhound