Sharpmaker and Kershaw Shun Santoku

[mr_dove]

I bought my sharpmaker a few months ago. Practiced on a 51 cent chinese knife from a thrift store. It came out razor sharp but didn't hold the edge for long.

Just got my Kershaw Shun a few days ago. It doesn't need sharpening yet but I'd like to know what angles I should use when sharpening time comes around.

 

[HoB]

The shun series should be ground fairly acute. Probably around 15 deg. So you can use your 30 deg setting on the sharpmaker. However, personally I would probably maintain frequently with only the flats of the whites at 40 deg. If you maintain the edge properly and frequently, you should have to back bevel on 15 deg. only very rarely. The edge will also be a bit more robust in case you it a bone for example, while the cutting performance is only minimally reduced, since the edge geometry is hardly affected at all.

 

[Knife Outlet]

These knives have a VG-10 core that is hardened to around RC60. You can get away with bevels that are even more acute than 15 degrees. Why not back bevel them using something else to 12 and then put them to the Sharpmaker at 15.