DP chefs knife

M

mfi

Joined
Aug 9, 2012
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80
Just got my DP 8 inch chefs knife,,,and its scary sharp, possibly the sharpest thing I have ever owned. Its a lot nicer than any other kitchen knife I have ever used. I told and showed my GF that it is not to be handled carelessly. I hope she doesn't find out the hard way. Can't wait to try it out.
 
Enjoys! Tojiro DP in vg-10 is nice. Because of wording 'ever owned.', sharpen this knife could be a learning curve for you.
 
I have an edge pro and I just ordered a strop. I'll practice on a crap knife I have until I'm sure I can do it...I've already put a pretty good edge on the crap knife but its nothing like this thing...
 
bluntcut said:
Enjoys! Tojiro DP in vg-10 is nice. Because of wording 'ever owned.', sharpen this knife could be a learning curve for you.
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I'm planning on buying this same knife. I have some experience with oil stones, but I know that the norm for shaprning Japanese knives is water stones. Will the tri-side oil stones work as long as I get my skill level up on a shittier knife?
 
I gave up trying to free hand sharpen with oil stones. I bought the Edgpro and was immediately able to put a decent edge on several knives, including my crap chef knife. I sliced some paper to shreds in front of my girl friend to show her what a really sharp knife can do. It was in no way even close to the edge on th dp which has a 13 deg edge, pretty much a razor. I could never do it free hand.Im going to practice a lot before I even touch the DP.
 
Good knife, It is a little chippy, but sharpens up like a champ. I take the DP over shuns any day of the week. I would recommend putting on a micro bevel, but a great knife. Tell your GF to watch out for the heel.
 
Most Japanese knives come a little chippy out of the box. A few sharpenings will solve that; don't be affraid to remove some steel, but thin somewhat behind the edge before doing so.
 
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