sujihiki sharpening?

Discussion in 'Cooking Knife Reviews' started by indiglofish61, Nov 30, 2016.

  1. indiglofish61

    indiglofish61

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    How would I sharpen my Sujihiki 270mmm, would long strokes or the back and forth motion on each section of the knife? ​ am trying to decide what grit  to start with its right out of the box, used once on a turkey, cut really well, ​just wanting to know the technique in sharping a Sujihiki. before I put it to the stone.
     
  2. foody518

    foody518

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    Don't have a 270mm sujihiki, but I sharpen my 270mm gyuto the same as my shorter knives (more or less Jon's technique but I switch hands for the back side) 
     
  3. indiglofish61

    indiglofish61

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    Instructive video, But I'm going to be sharpening on the Shapton glass stones, would it be the same, or would there be something different that I should go about on the glass stones?
     
  4. foody518

    foody518

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    Haven't used Shapton glass stones, but don't think it'd be different. They're still stones.

    I meant to link to the whole playlist (which you can find through the URL pasted there). I recommend watching pretty much the whole series if you haven't already
     
    Last edited: Nov 30, 2016