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how long did it take you

Discussion in 'Sharpening forum' started by James, Oct 2, 2014.

  1. I sharpen for chefs almost daily most of the knives are represented by what I would call Japanese entry level knives -Macs- Globals -Shuns - Miyabi then a few Victorinox & Zwilling W├╝stof my techniques constantly evolve to the extent I have what I call a eureka moment monthly which means each monthly visit to restaurants my techniques have evolved.
    Achieving the sharpest edge is of primary importance - but it is most important to a chef what remains after the shaving edge has gone - what remains which is why the profile needs to be thin behind the edge. I could hone many of the knives that have not been damaged by ceramic rods or diamond steels in moments but I spend about 20 minutes per knife (good condition a stick with a handle may take double or triple this time) to ensure they will endure. a shaving edge will not last long except on higher end steels like aogomi , shiriogami or honyakis or powder steels but a good profile will still work well.
    I estimate that amongst the 150 +/- chefs whose knives I sharpen only about 5% can use a steel or a stone without damage ->removing belly from a knife - creating hollows- causing micro chips or completely flattening the apex of an edge + > stick with handle.
    Many of the chefs I work for are in Michelin or high end restaurants & are too busy creating amazing menus to have the time to master honing or sharpening Japanese knives. I think in general in the UK few people have the patience to learn the craft of sharpening I think Japanese knife culture has yet to be broached at entry level for chefs.
    A comparison I often draw on when speaking to chefs is can you learn to skate board from a You Tube video it takes a lot of practice to be able to do it sharpening is a never ending learning curve the better you get the more you realise how much more there is to learn.
     

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