Stones and strops, naturals and glass... what have you to give that edge the perfect treatment. Wed, 13 May 2026 09:32:50 +0000 Wed, 13 May 2026 09:32:50 +0000 The Kitchen Knife Fora https://www.kitchenknifefora.com/forums/sharpening-forum.60/ Wed, 27 Aug 2025 14:46:36 +0000 https://www.kitchenknifefora.com/threads/sharpening-magnacut-a-new-journey-and-some-interesting-revelations.8655/ https://www.kitchenknifefora.com/threads/sharpening-magnacut-a-new-journey-and-some-interesting-revelations.8655/ invalid@example.com (Taurahe) Taurahe
My Magnacut Gyuto needed a better edge , so I took the dive. I'm new to diamond sharpening stones, so I picked up a Sharpal 350 / 1200 combo Stone on eBay for about 60 bucks , and I highly recommend it . Technique was no different , the same old back and forth gently, but man the sound of it is awful to my ears ..... A little water on...

Sharpening magnacut ...... A new journey , and some interesting revelations]]> 7 Sun, 10 Aug 2025 13:26:52 +0000 https://www.kitchenknifefora.com/threads/4k-stones.8661/ https://www.kitchenknifefora.com/threads/4k-stones.8661/ invalid@example.com (4wa1l) 4wa1l
Recently I entertained the idea of mixing it up and getting something in a similar grit range to see if anything could unseat the Naniwa from its throne. Although labelled 3k it's generally accepted that it should finish around the 4k...

4k Stones]]> 15 Sun, 27 Jul 2025 01:51:23 +0000 https://www.kitchenknifefora.com/threads/geometry-is-king.8671/ https://www.kitchenknifefora.com/threads/geometry-is-king.8671/ invalid@example.com (mengwong) mengwong
On a related note, what is it that makes the Myojin grind so legendary?]]> 2 Sat, 19 Jul 2025 14:41:42 +0000 https://www.kitchenknifefora.com/threads/a-polishing-thread.8666/ https://www.kitchenknifefora.com/threads/a-polishing-thread.8666/ invalid@example.com (ethompson) ethompson
Let’s use this thread to discuss everything polishing. Not just for showing off your fancy kasumi results, let’s talk about the geometry work that has to come first, the tedious surface prep that happens, natural stones,...

A polishing thread]]> 9 Sat, 12 Jul 2025 15:00:46 +0000 https://www.kitchenknifefora.com/threads/a-sharpening-gear-infographic.8645/ https://www.kitchenknifefora.com/threads/a-sharpening-gear-infographic.8645/ invalid@example.com (mengwong) mengwong 4 Sun, 19 Nov 2023 16:01:53 +0000 https://www.kitchenknifefora.com/threads/got-a-tormek-t-1-for-my-girlfriend.8450/ https://www.kitchenknifefora.com/threads/got-a-tormek-t-1-for-my-girlfriend.8450/ invalid@example.com (roaduck) roaduck
But will she use it - I dunno because I got her a Ruixin Pro - 009 manual fixed edge sharpening rig last year - and it`s still in the drawer.Will have to go to charity like the pull-throughs and the Catrahone diamond electric sharpener.
I don`t need them because I`ve learnt to get an edge using impromptu methods in the field etc freehand.

I had no space for a Tormek T-2 because my kitch is tiny and I thought this would...

Got a Tormek T-1 for my Girlfriend...]]> 3 Tue, 07 Mar 2023 19:29:23 +0000 https://www.kitchenknifefora.com/threads/ceramic-for-christmas-so-now.7750/ https://www.kitchenknifefora.com/threads/ceramic-for-christmas-so-now.7750/ invalid@example.com (roaduck) roaduck However they require careful use to avoid chips etc.

I had a cheapie ceramic nakiri years ago and it was blunt as a butter knife so I attempted to sharpen it on 400, 600 and 1000 grit diamond whetstones.
After many hours persevering with it I got nowhere with it despite being gentle and using...

Ceramic for Christmas...so now...]]> Tue, 24 Jan 2023 04:22:04 +0000 https://www.kitchenknifefora.com/threads/sharpener-for-those-that-cant-sharpen-kitchen-cook-staff.7718/ https://www.kitchenknifefora.com/threads/sharpener-for-those-that-cant-sharpen-kitchen-cook-staff.7718/ invalid@example.com (butch) butch so what are teh options?]]> 1 Thu, 05 May 2022 14:36:24 +0000 https://www.kitchenknifefora.com/threads/looking-for-dave-martells-site-online.7631/ https://www.kitchenknifefora.com/threads/looking-for-dave-martells-site-online.7631/ invalid@example.com (SteveDeCris) SteveDeCris
Anyone have that info?

STeve]]> 6 Sat, 16 Jan 2021 19:14:42 +0000 https://www.kitchenknifefora.com/threads/how-to-take-care-of-a-%E2%80%9Cdecent%E2%80%9D-knife.7287/ https://www.kitchenknifefora.com/threads/how-to-take-care-of-a-%E2%80%9Cdecent%E2%80%9D-knife.7287/ invalid@example.com (Frznrth) Frznrth I just ordered my first, what I hope is, “decent” knife. An iron clad Gyuto with white #1 carbon.

https://sharpknifeshop.com/products/ittetsu-gyuto-240-mm

All my other knives are cheap western style chef knifes so I could use some education on keeping my new knife in good shape.

I know its reactive and that I’ll need to keep it clean and dry. I heard to oil it - is this always or just until a patina sets in?

Do I strop or use a ceramic honing rod or both?

All I have to...

How to take care of a “decent” knife]]> 2 Mon, 21 Sep 2020 20:52:55 +0000 https://www.kitchenknifefora.com/threads/i-did-it.7048/ https://www.kitchenknifefora.com/threads/i-did-it.7048/ invalid@example.com (James) James ]]> 3 Fri, 10 Apr 2020 22:47:07 +0000 https://www.kitchenknifefora.com/threads/show-me-your-best-1k.2114/ https://www.kitchenknifefora.com/threads/show-me-your-best-1k.2114/ invalid@example.com (cassca) cassca
]]> 21 Tue, 17 Mar 2020 17:46:37 +0000 https://www.kitchenknifefora.com/threads/reconditioning-stones.4931/ https://www.kitchenknifefora.com/threads/reconditioning-stones.4931/ invalid@example.com (Mark Brock) Mark Brock I usually flatten my stones (take out any dish) with a Shapton glass 320, but these seemed beyond that. They had fairly deep chisel marks as the guy was a wood worker.
I figured I needed something coarser than the 320 to make any headway in my attempt to resurrect these stones, so I came up with the idea of using my granite plate and some 180 grit paper, wet.
It actually worked very nicely. Very...

Reconditioning stones]]> 7 Thu, 20 Feb 2020 16:37:38 +0000 https://www.kitchenknifefora.com/threads/thinning-nakiri.6376/ https://www.kitchenknifefora.com/threads/thinning-nakiri.6376/ invalid@example.com (BKLNPaul) BKLNPaul
I have a nakiri in a kurouchi finish. (An aside: There’s the kurouchi part, then a grey part that drips down and ultimately exposes the blade steel. What is the grey part called?) My knife came with a relatively skimpy amount of blade steel exposed. (White #2, if that matters.) Then the knife sacrificed a lot of steel to the cause of my early sharpening...

Thinning Nakiri]]> 8 Tue, 26 Nov 2019 19:44:25 +0000 https://www.kitchenknifefora.com/threads/rika-5000-problem.6210/ https://www.kitchenknifefora.com/threads/rika-5000-problem.6210/ invalid@example.com (Andrixxx94) Andrixxx94 1 Tue, 12 Nov 2019 16:26:21 +0000 https://www.kitchenknifefora.com/threads/do-i-suck-at-sharpening-videos.6094/ https://www.kitchenknifefora.com/threads/do-i-suck-at-sharpening-videos.6094/ invalid@example.com (captaincaed) captaincaed
I feel like I've gotten worse over the past couple months, but I also think that may be changing personal standards. I can still get knives to push-cut printer paper, cut paper in a circle, etc.

Where I'm feeling trouble is progressing from middle grits to higher grits. I get good tooth and cutting up to about 2k/4k, then when I go up to the Synthetic Natural or 8k, I feel like I'm sliding off...

Do I suck at sharpening? - Videos]]> 10 Mon, 21 Oct 2019 13:26:30 +0000 https://www.kitchenknifefora.com/threads/sharpening-under-a-microscope.6095/ https://www.kitchenknifefora.com/threads/sharpening-under-a-microscope.6095/ invalid@example.com (Taylor) Taylor
First pic is no edge at all, just the finishing scratches from 150 grit sandpaper. The edge is about 1/1000 of an inch wide at this point measured with calipers.

View attachment 18490

Second pic is me forming a burr and then flipping it. The dark spot is where the metal...

Sharpening under a microscope]]> 14 Sun, 08 Sep 2019 01:41:45 +0000 https://www.kitchenknifefora.com/threads/what-sharpening-system-do-you-use-for-your-edc-knives.5968/ https://www.kitchenknifefora.com/threads/what-sharpening-system-do-you-use-for-your-edc-knives.5968/ invalid@example.com (Toothpick) Toothpick
What do you use?
What’s your technique?

Any tips / tricks?

View attachment 18468]]> Wed, 29 May 2019 04:58:12 +0000 https://www.kitchenknifefora.com/threads/honbasuke-for-takeo-murata-santoku.1079/ https://www.kitchenknifefora.com/threads/honbasuke-for-takeo-murata-santoku.1079/ invalid@example.com (schanop) schanop
It was covered with lacquer from factory, and has the usual sand blast finish. So, I gave the bevel a bit of flattening mainly with bester 700. It took a bit of time to get even colour bevel on that stone. Factory grind was ok, had a bit of unevenness, but not tat bad at all. Then it was finished with JNS 800...

Honbasuke for Takeo Murata Santoku]]> 6 Wed, 17 Apr 2019 01:09:03 +0000 https://www.kitchenknifefora.com/threads/questions-about-thinning-a-takeda-gyuto.5079/ https://www.kitchenknifefora.com/threads/questions-about-thinning-a-takeda-gyuto.5079/ invalid@example.com (Dcaddo) Dcaddo View attachment 17959 View attachment 17960 View attachment 17961 View attachment 17962 Hey fellas. I just got a new Gyuto from Takeda-San and have some questions about thinning it down. On average it was 1.10mm thick directly behind the edge when I got it. I have started thinning and now have it down to around .65mm, but it still feels thick for this knife. I don't necessarly need it to be a laser, but I would like to get it thinned down to the old Takeda...

Questions about Thinning a Takeda Gyuto]]> 23 Wed, 06 Feb 2019 00:50:33 +0000 https://www.kitchenknifefora.com/threads/friend-borrowed-a-stone.5190/ https://www.kitchenknifefora.com/threads/friend-borrowed-a-stone.5190/ invalid@example.com (WarrenB) WarrenB
Not only did he finish his knife, he decided to sharpen his mower blades as well!!!!

View attachment 18104

It looks a lot more dished than in the pic!
Looks like he used more of the stone in one go than I have in 2 years!]]> 2 Sun, 02 Dec 2018 00:55:49 +0000 https://www.kitchenknifefora.com/threads/my-sharpening-gear-and-some-stuff-ive-used.5060/ https://www.kitchenknifefora.com/threads/my-sharpening-gear-and-some-stuff-ive-used.5060/ invalid@example.com (Taylor) Taylor
DMT XXC (120 grit)
Geshin 600 Grit Splash n Go
The diamond 6000 Grit stone from JKI

With Single Bevels, I start with the Geshin 600 Grit then move on to: (I don't run in to many single bevels in Reno, NV)
Geshin 3000 Grit Ceramic Stone
Geshin 8000 Grit Stone

For Straight Razors:
I start at the 3000 Grit
Move on to the 8000 Grit
Move on to a cheap natural Chinese 12000 Grit stone

I finish all of these on a chromium loaded leather strop, while...

My Sharpening Gear and some stuff I've used]]> 4 Wed, 12 Sep 2018 03:01:33 +0000 https://www.kitchenknifefora.com/threads/what-is-this-grey-brick.4905/ https://www.kitchenknifefora.com/threads/what-is-this-grey-brick.4905/ invalid@example.com (Jim) Jim Its very soft.
View attachment 17715 View attachment 17716]]> 5 Thu, 22 Mar 2018 21:25:17 +0000 https://www.kitchenknifefora.com/threads/bleach-in-stone-water.3967/ https://www.kitchenknifefora.com/threads/bleach-in-stone-water.3967/ invalid@example.com (MattS) MattS 9 Mon, 26 Feb 2018 10:34:46 +0000 https://www.kitchenknifefora.com/threads/sharpening-serrated-edges.602/ https://www.kitchenknifefora.com/threads/sharpening-serrated-edges.602/ invalid@example.com (Dave Martell) Dave Martell
Sharpening Serrated Edges]]> 5 Wed, 17 Jan 2018 17:26:16 +0000 https://www.kitchenknifefora.com/threads/how-to-cut-a-stone.4475/ https://www.kitchenknifefora.com/threads/how-to-cut-a-stone.4475/ invalid@example.com (BathonUk) BathonUk
I need to cut the stones into pieces. I have tried bandsaw and regular handsaws with obvious results
What is the best way to cut a piece of the stone? I was thinking about using Dremel diamond cutting discs. What do you think?]]> 12 Fri, 24 Nov 2017 20:16:11 +0000 https://www.kitchenknifefora.com/threads/intermediate-sharpening-resources.4373/ https://www.kitchenknifefora.com/threads/intermediate-sharpening-resources.4373/ invalid@example.com (Walla) Walla
New to this forum...but not new to sharpening...

I guess I have the basics down... raising a burr... stropping...but I'm looking to up my game...

Unfortunately all I've been able to find is either basic or advanced (electro microscope pictures and steel type discussions)...

Does anyone know of resources for intermediate level sharpening...

Any suggestions would be appreciated

Take care

Jeff]]> 1 Thu, 23 Nov 2017 17:01:17 +0000 https://www.kitchenknifefora.com/threads/jnat-show-aka-show-your-jnats-picture-heavy.4273/ https://www.kitchenknifefora.com/threads/jnat-show-aka-show-your-jnats-picture-heavy.4273/ invalid@example.com (valgard) valgard @Brooksie967

...

Jnat show (aka show your Jnats). Picture heavy.]]> 35 Sat, 18 Nov 2017 22:39:24 +0000 https://www.kitchenknifefora.com/threads/how-long-did-it-take-you.1480/ https://www.kitchenknifefora.com/threads/how-long-did-it-take-you.1480/ invalid@example.com (James) James
Really im thinking I need to get going with this, I have my stones lapped and ready to go , but just can not bring myself to touching one of my blades to them on my own, was thinking of buying a cheaper blade to use to learn on. At least my work schedule has changed that taking a class is a lot more likely now]]> 46 Sat, 11 Nov 2017 07:43:34 +0000 https://www.kitchenknifefora.com/threads/stone-progression-for-thinning.4262/ https://www.kitchenknifefora.com/threads/stone-progression-for-thinning.4262/ invalid@example.com (MattS) MattS 6