Help sharpening Aogami Super

Chris Larrikin

Chris Larrikin

Joined
Jul 19, 2012
Messages
1,774
G'day folks

I'm posting this on behalf of a mate who recently picked up some Moritaka Chef knives in Aogami Super which I think are hardened to around 64-65 HRC.

He is relatively new to quality knives and very new to sharpening but he wants to work toward maintaining the edge himself.

What would the sharpening gurus recommend he use? Will water stones do the trick? Are shaptons, ceramics or diamond plates advisable?

Any information would be greatly appreciated!

...and yes I will make him practice his technique on something cheap :D

Cheers
 
Just get him a ceramic version of a sharpening steel.

That's the simplest way to maintain a that knife.

All the other options you mentioned will work but the ceramic rod is a good start.
 
I bought a set of Norton stones that work really well on my Japanese knives. I use the 4000/8000 stone the most to keep the knives tuned up.
 
Moritaka knives are ground like Takeda knives and should be sharpened like this.

[video=youtube;5QebqMmhRJU]https://www.youtube.com/watch?app=desktop&persist_app=1&v=5QebqMmhRJU[/video]
 
Jason B. said:
Moritaka knives are ground like Takeda knives and should be sharpened like this.

[video=youtube;5QebqMmhRJU]https://www.youtube.com/watch?app=desktop&persist_app=1&v=5QebqMmhRJU[/video]
Click to expand...

Excellent thank you. I was hoping a specialist would chime in :)

Thanks for the replies guys. I really appreciate it.
 
Moritaka knives tend to be fairly hard so it's ok to go to finer polish levels. Basic King stones will do but a Surhiro Cerax 1k and 6k would be ideal to start, he can always add more stones later.
 
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