Whetstone for Japanese Chef's Knife

[gtr]

Recently my lovely wife gave me this for a belated anniversary gift:

I'll spare y'all the mushy stuff but suffice it to say she farking rocks. She's talking about building up a collection of these over the years, and I am very cool with that.

Anyway, I wanna take good care of this thing - I have never used such a beautiful knife - it just glides through everything. I'm looking at this website getting advice on whetstones, which as you can see are farking pricey. I see this knife as a lifelong/heirloom type of deal, so getting the right stones to sharpen with is necessary IMO.

I'm looking at getting medium and fine grit, maybe the combo stone at the top of the page & I just wanted to see if any of y'all had any knowledge to share on this subject.

Thanks!

 

[Mo-Dave]

Beautiful knife what is the make?
Dave

 

[buccaneer]

Medium + fine will do it.
If it is single side bevel nakiri you will need to learn how to sharpen with a new technique.
The guys at that site, :thumb:Koki and Jemm are good to deal with, delivery about 5 days here.
Go for it.
Hmmm, looks like a JCK Gekko, Dave?

 

[gtr]

Beautiful knife what is the make?
Dave

I did a little looking around the site, and I'm wondering if it's by Mr. Itou.

Medium + fine will do it.
If it is single side bevel nakiri you will need to learn how to sharpen with a new technique.
The guys at that site, :thumb:Koki and Jemm are good to deal with, delivery about 5 days here.
Go for it.
Hmmm, looks like a JCK Gekko, Dave?

The JCK's all seem to have markings that this one doesn't. The top of Itou's page describes a double bevel knife, but I'm not sure if that's in reference to one particular knife or all of his. I gotta look around there a little more.

Here's the box:

May as well be Japanese...oh...wait a minute...

I almost wish I hadn't gotten this - it's farking awesome, I want more, and they are very farking expensive :doh:

 

[Mo-Dave]

This looks like your knife to me. Note the box is a little different can't tell from the view but the language looks right. Very nice knife and you have a very nice wife as well. Hope this works.
Dave
http://japanesechefsknife.com/images/Img1040.jpghttp://japanesechefsknife.com/images/Img199.jpg

Hand sharpened and hand honed VG10 core cutting edge forged with 15 layered Damascus stainless steel. (HRC60 to 61 and 50/50 double bevel edge).

The unique Tsuchime (Unique dimples by hammering process) makes unusual look of Damascus blade.​

Full tang black pakka wood handle or Mahogany wood handle with stainless steel bolster and rivets.​

From my first glance of these beautiful knives in my hand, I came up with the name "GEKKO" that means "Moon Light" in Japanese. From the different angle of look, Gekko knife makes different scene as Moon Changes its shape and lightning every night.​

JCK is proud to introduce unique&beautiful Damascus knives "Gekko Series".​

You can now select Black Pakkawood or Mahogany wood handles at same price.​

The link did not give all the information so here is some.
This one is Model GEKKO GE-3M, Nakiri 165mm Mahogany wood handle, total length 285mm, blade thickness 2mm, total weight 186g made by JCK

 

[smokeyw]

This is what I use to sharpen all of my knives. I bought the Apex 4. You can sharpen a knife scary sharp with this thing. I know that some of the other Brethren here use these as well.
http://edgeproinc.com/

 

[gtr]

Thanks Dave! I just found that tracing back from the image you put up - looks like it's a 50/50 bevel.

Pretty awesome site there, ain't it?

 

[Mo-Dave]

That website also gives some good advice on how to sharpen and what stones you should use, take a look.
Dave

 

[gtr]

That site is one of my new favorite places :thumb:

 

[El Pistolero]

I don't have anything to add, other than to say I'm in love, and I really need to have one of those...the knife I mean, I already have a wife (tho she hasn't bought me one of those knives ).

 

[big brother smoke]

Beautiful knife, Greg! Careful collecting can become addicting.

 

[gtr]

Beautiful knife, Greg! Careful collecting can become addicting.

I hear ya brother. I'm very concerned about this development. Those farking knives are just staring at me, wanting me to give them a home. :drama:

The prices are shocking and my knife is one of the cheaper ones :shocked:. I don't think I have ever used such a well made item of any kind - I'm very impressed with this farking thing.

 

[landarc]

More correctly, it is a Namiki, not a chefs knife, it is designed for processing vegetables. The blasde will have a long double taper, it is also going to be a more brittle edge and should never be used for any cutting where it might encounter bone, or where it is used for breaking heavy stemmed vegatables.

To sharpen, in general, you will never need a rough stone, the #1000/#4000 will yield a very nice edge for general cutting. If you want to achieve the same level of sharpness and ease of cutting, you will also need the finer #8000 stone and dressing stone. It takes a lot of practice, you want to get a cheap knife to work on. I suggest someone else's cheap knife. Note the bevels, they will be longer in taper than any western knife you have used. It is important not to change these unless you are very familiar with this kind of work.

The steel is very high quality, but, brittle and does not like being twisted. I have used similar knives for most of my life, and you will find that there is no better knife for prepping vegetables than one of these. The deep blade will make thin uniform cuts amazingly easy, very fine slaw or cucumber slices are a snap with one of these.

 

[landarc]

I don't like the use of an Edgepro on one of these knives, the edges are hand set and the angles vary slightly, you really need to look very closely at the blade and use the angle set by the original blade maker. Most Japanese knives of this caliber require little real sharpening, but, a great deal of care with maitaining the edge and polishing it.

 

[smokeyw]

Have you used an Edgepro? That is exactly what they do. You can set the angle anywhere you want it and use an ultra fine stone or even polishing tapes.

I don't like the use of an Edgepro on one of these knives, the edges are hand set and the angles vary slightly, you really need to look very closely at the blade and use the angle set by the original blade maker. Most Japanese knives of this caliber require little real sharpening, but, a great deal of care with maitaining the edge and polishing it.

 

[gtr]

More correctly, it is a Namiki, not a chefs knife, it is designed for processing vegetables. The blasde will have a long double taper, it is also going to be a more brittle edge and should never be used for any cutting where it might encounter bone, or where it is used for breaking heavy stemmed vegatables.

To sharpen, in general, you will never need a rough stone, the #1000/#4000 will yield a very nice edge for general cutting. If you want to achieve the same level of sharpness and ease of cutting, you will also need the finer #8000 stone and dressing stone. It takes a lot of practice, you want to get a cheap knife to work on. I suggest someone else's cheap knife. Note the bevels, they will be longer in taper than any western knife you have used. It is important not to change these unless you are very familiar with this kind of work.

The steel is very high quality, but, brittle and does not like being twisted. I have used similar knives for most of my life, and you will find that there is no better knife for prepping vegetables than one of these. The deep blade will make thin uniform cuts amazingly easy, very fine slaw or cucumber slices are a snap with one of these.

^^^I knew you were gonna have some excellent insight - thanks! It was immediately obvious to me that this knife would require special care. :thumb:

 

[landarc]

Have you used an Edgepro? That is exactly what they do. You can set the angle anywhere you want it and use an ultra fine stone or even polishing tapes.

Yes, I have, I used to own one for a very brief time. I did not like the edge it put on my Japanese knives. Of course, I have sharpened my own knives on Japanese waterstones and oilstone as well as Arkansas stones for many years. I just feel that the edge I get from the Japanese stones is finer and smoother and the angle works better. If someone does not want to learn sharpening on stones, then by all means, the Edgepro is the state of the art.

 

[buccaneer]

Medium + fine will do it.
If it is single side bevel nakiri you will need to learn how to sharpen with a new technique.
The guys at that site, :thumb:Koki and Jemm are good to deal with, delivery about 5 days here.
Go for it.
Hmmm, looks like a JCK Gekko, Dave?

Once you know it is a Nakiri (not a nakimi landarc, a case of the sword being mightier than the pen) you can do some searches and watch youtube to find out techniques and grips.
Other than the name, landarc told you the basics about the knife and it's purposes.
VG 10 is my favourite steel and is very forgiving and strong, but the fineness off the blade, the thinness and the fine 12 degree edge means if you use it on things it was not intended for, it will chip and you'll ruin the knife.
I also use waterstones but if it is all too hard or whatever, the chefchoice model of sharpener for Asian knives does a passable job.
It is the ONLY sharpener the guys at Seki recommended to me, so that is the ultimate authority IMO.
Use an oil (I use 'Kurobara" Brand camelia oil, and be careful to choose a food grade if buying cheaper) and paper towel to store it because over time the damascus edges will lack oxidization resistance.
No dishwasher or drying rack, wash by hand, dry, oil and store...not against other metals either.
Welcome to an addiction Bro!:-D

 

[smokeyw]

Fair enough :thumb:

Yes, I have, I used to own one for a very brief time. I did not like the edge it put on my Japanese knives. Of course, I have sharpened my own knives on Japanese waterstones and oilstone as well as Arkansas stones for many years. I just feel that the edge I get from the Japanese stones is finer and smoother and the angle works better. If someone does not want to learn sharpening on stones, then by all means, the Edgepro is the state of the art.

 

[gtr]

When I worked in a kitchen many moons ago, we had one of those 3 sided stones and I learned sharpening there - but I know I have a ways to go learning to properly sharpen, esp. these knives.

I have one of those Chef's Choice sharpeners that I use for my regular kitchen stuff (the Japanese one ain't going anywhere near that thing) & it's fine for that purpose, but I've never gotten knives sharper than when I used that three sided stone & I'd like to go back to using a stone. The Edgepro thing does look interesting though.

I'll start doing the oil thing :thumb: