Blade Maintenance on Good Kitchen Knives

[Jason B.]

You're right. I said "for the most part." I didn't quote myself accurately. Sorry, if you are trying to say that you lapped a stone and it made the grits smaller or provided a better polish without burnishing, then you simply don't understand what is going on. You keep thinking I'm fighting you over your observations. I'm not. I'm trying to explain the what is behind your observations. I'll stop doing that now. Take care.

I understand what you are saying but like they say "looks good on paper" but the real world results are much different.

 

[resinguy]

I just ordered a Kasumi Santoku. The blade has a VG-10 core with some damascus-looking stainless shielding. I'm brainstorming low budget ways to keep this sucker sharp. I'm guessing a typical steel is out. First, and most no-brainer option is to strop it with green compound from time to time. My second, more lame-brained idea would be to run the edge along the rim of a glass after each use to realign the edge. How does this sound to everyone?

I really like my Kasumi Utility knife. It gets touched up with a Spyderco Sharpmaker, seems to be good enough.

 

[jimnolimit]

i maintain my kitchen knives with a 12" diamond steel from mundial , when the knives don't properly respond to the steel i refresh the edge on one of my king water stones (either 800 or 1200 grit for most of my knives)