Whetstone for Japanese Chef's Knife

[buccaneer]

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:

It has to be the Asian specialist model...and it will never come close to learning and using waterstones.

 

[gtr]

It has to be the Asian specialist model...and it will never come close to learning and using waterstones.

Using the waterstones is more suitable to my sensibilities anyway. Only one part & it's not a moving part!

 

[RevZiLLa]

I have done well with a Smith's system. The angles may not be optimal for that particular knife.

Amazon.com: Smith's DFPK Diamond Precision Knife Sharpening Kit: Home Improvement@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41e0psWoV%2BL.@@AMEPARAM@@41e0psWoV%2BL

 

[TIMMAY]

That knife is sexy! I love VG10 steel. Too bad it's difficult to find in barstock form to make yer own. Maybe I need to give in to the big bad man and purchase me something.