Shun kramer maintenance

[razorsdescent]

I recently purchased my uncle a Shun brand bob kramer meiji kitchen knife the 6 inch utility model.

I have 2 questions.

1) what is the factory angle on the knife, ive been searching but my google-fu seems weak and there arent terribl many places that carry them. i bought his set from williams-sonomas

2) will the spyderco sharpmaker be capable of keeping such a knife sharp and up to snuff? if not the what do you kitchen knife gurus suggest?


Thanks for any help.

 

[darkmoto]

shun kramers are only sold at that one chain

edge angle is probably 15 degrees its a pretty standard angle for the avg consumer japanese knives and shun falls under that category


and yes you probably could use a sharpmaker keep an edge going on that but in the scheme of things I much prefer waterstones to that cumbersome little gadget.

also of note kershaw will sharpen shun knives for free if you ship them there something to look into if you wanted to tread that path.

 

[changeofseasons]

I agree w/ darkmoto about everything. Shun edges are supposed to be ground at 16 degrees. Always check to with a marker when sharpening to be sure though. I also recommend skipping the sticks and just using stones. You can get by with just one fine grit water stone to keep your knives sharp. Just don't let them get dull!