whetstones and my knifes.

Discussion in 'Cooking Knife Reviews' started by pricey, Jun 7, 2015.

  1. pricey

    pricey

    Messages:
    43
    Likes Received:
    11
    Exp:
    Professional Chef
    Ok guys very simple , I have a global whetstons 1000 I also have the fine pink one, now that's not the problem for the money I've spent I don't feel there really great, the finish on the blade don't get me wrong looks nice feels nice , but doesn't preform brialliantly. I was also using guide rails just to make sure I get the edge , but just dissapoints.

    I'm using global knives but will be moving away soon as I want to try the massamoto series so some advice on these also. I'm a professional chef and I'm also worried wether they can handle the environment?
     
  2. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    Most Globals will need a severe thinning before they become appropriate. Without that you will apply far too much force with a resulting poor edge retention. Once thinned, they benefit from a serious microbevel.
    That being said, sharpening a Global is not that simple. Expect a lot of plasticity in the stuff. Once you've deburred it, a new, fresh burr will appear on the other side -- after half an hour or so. No fun with these huge carbides.
    The Western-handled Masamotos are known for both a very poor quality control and high prices. Better have a look at the Misonos with JCK, japanesechefsknife.com
     
    Last edited: Jun 8, 2015
  3. pricey

    pricey

    Messages:
    43
    Likes Received:
    11
    Exp:
    Professional Chef
    Ok so any way I know what you mean about the global , advice on thinning knives as I've never heard of this process, I'll look through the misonos now as I'm also looking at there new whetstone the 6000/10000.
     
    Last edited: Jun 24, 2015
  4. millionsknives

    millionsknives

    Messages:
    2,424
    Likes Received:
    367
    Exp:
    Professional Caterer
    Your knife is thicker at the spine, so as you sharpen and move the edge up a little bit, the knife is getting thicker each time.  The solution is to remove a bit of metal at a very low angle like 2-5 degrees. 

    Think of it like sharpening a pencil.  The edge is the graphite, everything else is wood.  If you want to sharpen a pencil, you need to remove some wood.  You can't just sharpen the tip for long or it will stop working.
     
  5. pricey

    pricey

    Messages:
    43
    Likes Received:
    11
    Exp:
    Professional Chef
    Ouch 2-5 ,hmm best way to judge that, I can find 15 but 2-5 is very steep, and since you've now put me off massamoto , lol I can say I like the look of misonos, but I havnt seen many reviews here for them neither. Will they handle a demanding proffessional kitchen, and best range to be looking at, if you can't personally reccomend them, what brands do you I've heard a lot of people ranting and loving the Mac series can't say I rate them as I havnt had experiance with them , my experiance with knives are wustof, global, so both very typically commercial and they arnt the bestat holding an edge even after I've sharpened them and honed , or maybe I just get too used the new knife feel .
     
  6. millionsknives

    millionsknives

    Messages:
    2,424
    Likes Received:
    367
    Exp:
    Professional Caterer
    Basically your knife is very close to flat on the stone but not quite. You're aiming to remove metal from the 1 cm or so behind the edge without scratching up the entire blade face.

    See this video

     

    The video right after it is a demo of thinning
     
    Last edited: Jun 24, 2015
  7. rick alan

    rick alan

    Messages:
    2,239
    Likes Received:
    116
    Exp:
    Cook At Home
    2deg ideally for a midweight gyuto but you wouldn’t want to attempt this with much finer than a good 400 grit stone.

    Rick
     
  8. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    For big thinning operations I like automotive sandpaper on linen, starting at P150. I use soft wood or hard rubber, it gives a nice slightly convexed result -- a really hard backing may cause facetting. Edge trailing only.
     
  9. brianshaw

    brianshaw

    Messages:
    2,989
    Likes Received:
    290
    Exp:
    Former Chef
    Ben - do you rub the sanding block on a stationary knife, or rub the knife on a stationary sanding block? Or does it matter at all? What's the finest grit you use in wet-dry sandpaper? Also, you do this wet... Right?
     
  10. benuser

    benuser

    Messages:
    1,782
    Likes Received:
    90
    Exp:
    Home Cook
    I do it on a stationary block. I'm used to control the knife with stone sharpening. I do it dry and keep pressure low. Highest grid will be some 320 or so with carbons, they get a patina anyway. For the stainless I don't remember exactly, 600 perhaps.