Quote:
Originally Posted by Kipper is King
I recently purchased a Japanese petty knife with VG-10 steel and I also have a 9.5-inch Miyabi Birchwood gyuto with SG2 powdered stainless steel.
I have wondered what I should do when my knives start getting dull. Under normal circumstances, I would take my knives into Knifewear periodically to get sharpened. That isn't an option during the pandemic.
I most commonly see people sharpening good Japanese knives using whetstones, but I'm worried I don't have the fine motor skills required to maintain a consistent angle throughout sharpening. I also wouldn't feel confident trying it based on online video tutorials alone.
As a result, I am considering a 15-degree electronic sharpener like the Chef'sChoice 15 Trizor XV EdgeSelect. (see https://www.amazon.ca/ChefsChoice-Ed.../dp/B0018RSEMU) I figure I could help my parents out with their horribly dull kitchen knives, too.
Is getting a sharpener like that a terrible idea? I know it's not optimal by any means, but what else would you suggest for someone who doesn't have confidence in using whetstones? |
Assuming you also have knives that aren't of such quality, buy a whetstone and practice on them. It isn't that difficult, I've gotten adept at sharpening some knives to have an edge far better than what they came with, including some pretty junky knives that have been handed down multiple times.
No idea what grit you'd want for those beauties, but the act itself isn't all that hard.