- Joined
- Mar 31, 2011
- Messages
- 3,006
For Christmas last year, I picked up a Miyabi (Henckels) Morimoto 600s 8" chef's knife. This is the one made in Japan, using Japanese techniques, out of German steel.
It came "barely" shaving sharp, but was still the sharpest thing in my kitchen. I've touched it up every week or so on a leather strop. It's my go-to tomato slicer, and wonderful to use, but after almost a year the only spot that could shave was the last couple inches of heel.
I beveled and flattened my waterstones on 220 wet/dry on a ceramic tile, and got to work.
15 passes per side on 400, 1000, 2000, 6000 and the leather strop, with 2 quick touches on the polished steel, and this knife is:
a) sharper than from the factory;
b) able to section and remove arm hair easily, from any portion of the blade;
c) the sharpest blade in the kitchen;
d) the first blade I've done by hand that competes with what I've done on the Work Sharp Knife and Tool Sharpener,
e) still, easily, my favorite kitchen knife ever.
I just had to let somebody know.
Now I get to see how easy it is to maintain with the strop, and how long that edge will last.
Thanks for listening.
- Tom
It came "barely" shaving sharp, but was still the sharpest thing in my kitchen. I've touched it up every week or so on a leather strop. It's my go-to tomato slicer, and wonderful to use, but after almost a year the only spot that could shave was the last couple inches of heel.
I beveled and flattened my waterstones on 220 wet/dry on a ceramic tile, and got to work.
15 passes per side on 400, 1000, 2000, 6000 and the leather strop, with 2 quick touches on the polished steel, and this knife is:
a) sharper than from the factory;
b) able to section and remove arm hair easily, from any portion of the blade;
c) the sharpest blade in the kitchen;
d) the first blade I've done by hand that competes with what I've done on the Work Sharp Knife and Tool Sharpener,
e) still, easily, my favorite kitchen knife ever.
I just had to let somebody know.
Now I get to see how easy it is to maintain with the strop, and how long that edge will last.
Thanks for listening.
- Tom
