Sharpening Miyabi 5000MCD knives

Discussion in 'Cooking Knife Reviews' started by Laphroaig, Nov 15, 2017.

  1. Laphroaig

    Laphroaig

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    Hi Chefs!

    I am buying the Miyabi 5000MCD series soon and in preparation of these knives i bought myself a cheap knife and good sharpening stones (whetstones) to practice sharpening. (Skerper)

    Now i have completely ruined the sides of the blade with scratches. I am too scared to ruin the beautiful miyabi 5000mcd knifes with scratches so i refuse to sharpen them myself on a whetstone.

    Now my question is what are my options?
    I live in Europe (Belgium) so i would like to avoid huge shipping costs.

    I REALLY want the 5000MCD series so please help me.
    Thank you for your time!
     
    Last edited: Nov 15, 2017
  2. benuser

    benuser

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    Where do you live?
     
  3. Laphroaig

    Laphroaig

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    Hey i live in Belgium.
    (also edited it into the original post)
     
  4. benuser

    benuser

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    If an initial stone sharpening on brand new knives is meant, any experienced member of kitchenknifeforums.com can perform that for you. You will find some being located in Belgium or Holland. Within the Benelux-countries shipping costs are low.
     
  5. millionsknives

    millionsknives

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    Tape up the sides with painters tape except the for the last cm near the edge when you sharpen. Eventually when you thin, it will get scratched up and you have to take it up a grit progression. It's part of your learning process.
     
  6. benuser

    benuser

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    But are you sure you want Damascus blades? Doesn't add anything except for the price, looks much less nice after six months of use, and makes thinning -- a normal part of the maintenance cycle -- very difficult, with refinishing and re-etching.
     
  7. rick alan

    rick alan

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    Well you do not have to refinish every time, the choice is up to you how often you want to refinish. And if you tape up like Millions suggested their really won't finishing needed due to just sharpening, at least not until you finally thin your knife.

    I don't know all the tricks here but going to "sharpening station" on this site, start a post on surface finishing, and you will find everything possible to do there given.
    http://www.kitchenknifeforums.com/forumdisplay.php/110-Sharpening-Station