is there a system to sharpen tojiro 9 to 12 degrees or is it just benchstone?

HeavyHanded said:
I'd say more of a difference. If the 1200 came with a 2k label you wouldn't think twice about how accurate the numbers were.
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That's the way the green brick of joy is . It's rated at 2k but I find I go backwards on some steels if I go green brick and say a 4k stone . It's a very nice stone on certain steels . As I call if it produces a mud and a nice slurry on what steel your sharpening your going to get a great edge .
 
Bababuka said:
Hi all! My first post here.
I searched but couldnt find a good answer to this.
I have some tojiro DP knifes that need to be sharpened. I also have some spideco and moor and kabar and cold steel etc :) that i need to start maintaining.
I want to get a KME system because i like the fact that you can adapt any stone if you want to it as opposed to Wikked that uses proprietary stones.
However, KME claims minimum 17 degrees and i read somewhere in the forum that if you invert the rod holder then you can go a bit lower.
Question: can i sharpen my tojiro on KME when it calls for 9 to 12 degrees or do i have to learn the art of benchtop stone?

thanks!
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With the KME if I reverse the rod pivot you can easily get down to below 10 degrees with most knives. I can get down to about 8 with my Santoku but I only need 10
 
flphotog: thank you for that valuable info! even KME web site doesnt have anything about it. Their web site is hard to figure out overall of coarse..

pjwoolw: there is this cool video on youtube called "Knife Sharpening With Mino Tsuchida", https://youtu.be/SIw5ChGOADE?t=32s where he talks about bevels in particular. He is a cool guy :) I dont know, maybe our 9 degree Japanese knives cant hold an edge because we cut on granite countertops?

DeadboxHero, Jason B, Spartan00, js57, HeavyHanded: thank you guys for getting me hooked on the shepton idea. Now im having trouble sleeping. But i might need to get the KME because of all the concave and serated blades i have to fix. Or get stones as well! and start the sharpening business! :D
 
Buy benchstone... Forget about "systems"... Practice practice practice.

Concave? You mean convex?

Serrated blades are best done with power sharpening tools, it's a lot cheaper to just send those my way when they need it.

Cuting on granite countertops is not good... You are cutting on very hard stone, as soon as the edge touches it's done.
 
pjwoolw: there is this cool video on youtube called "Knife Sharpening With Mino Tsuchida" said:
https://youtu.be/SIw5ChGOADE?t=32s[/URL] where he talks about bevels in particular. He is a cool guy :) I dont know, maybe our 9 degree Japanese knives cant hold an edge because we cut on granite countertops?:D
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No clue what your trying to say or where you get this 9 to 12 degree thing on a Tojiro DP. That simply isn't realistic. Not that you couldn't but the first time you hit a cutting board with the edge that fine, with that particular knife, with that particular steel, it will chip out or roll instantly. Just some friendly advice.
 
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