Hey everyone

T

Trentster

Joined
Jul 6, 2018
Messages
2
Hello fellow knife enthusiasts!
Allow me to introduce myself!
I am a 22 year old culinary student who just recently picked up knife sharpening about a year ago. I'm not the best but I think I'm ok. I have stones ranging from 100grit to 12,000grit.
I just discovered this forum and I feel like it can help me a lot since I do sharpen knives on the side for extra money along with my main job.

What do you guys do when sharpening your knives? I just discovered recently through YouTube the microbevel technique. It's crazy how much durability and edge retention is added.
I have thinned my blades edge out to what I think is 9 or 10 degrees and then added a 45 degree microbevel on the left side since I'm lefty on my shapton 12,000.

Anyway. Im hoping that I can talk with some of you guys about knives and metal composition. I have a lot to learn so please educate me
 
So 22 year old Culinary Student who likes knives? On the fast track to be the next Casey Ryback, hm? (The Steven Seagal Character from Under Siege, he plays an Ex Navy Seal who poses as a cook and fights with knives). Welcome in any case!
 
Welcome, Trenster. There is a subforum here dedicated to all manner of knife maintenance (especially sharpening): https://www.bladeforums.com/forums/maintenance-tinkering-embellishment.794/. There are a number of professional sharpeners who hang out there.

I use a set of Shapton Pro stones on my kitchen knives. I've got the 320, 1000, 2000, and 5000 from that series. I then finish with light stropping on a balsa strop with some 1 micron diamond spray. I use an Atoma 140 diamond plate as a stone flattener.

What kind of kitchen knives do you like?

We have a kitchen knife subforum here, but it's pretty dead most of the time. There are dedicated kitchen knife forums out there that are much more active if that's your primary interest.
 
welcome.

I always have been a fan of 15 primary bevel and 20 micro. seems to work on most steels and have enough of the right geometry to cut well but be durable enough for most knife tasks.

there is a maintenance sharpening forum here and a knife maker forum with fellas who make cutlery for a living. plus lots of posts filled with great info going back to the late 90s. use the search function and read away.
 
Welcome. I use lansky guided system. Not much into micro bevel but ive done it on a few knives. Im a landscaper so i sharpen my knives at around 18-20 degrees per side. I strop my finished edge on smooth leather backed with wood.
 
I like Japanese knives more than any other. I dont have the best knives mainly due to me being heavily invested in my race car. However I have a nice kikuichi Warikomi Elite bunka made from vg10. I have a shun blue steel kiritsuke, masahiro gyuto and usuba, and a Miyabi chef knife.

My kikuichi performs best out of all. The masahiro gyuto gets very sharp but doesn't hold edge even with a microbevel. I'm guessing the steel is just not high quality. I'm hoping to get a takeda or something soon.
 
Welcome, it looks like you are already set up with your Kikuichi Warikomi Bunka. Good luck with your studies.
 
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