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"Dressing" edge on my Shun

Moneemaniac Dec 2, 2012 09:42 AM

Do I use a steel or a ceramic "rod" that looks and works like a steel? I maintains the edge so re-sharpening shouldn't be an issue. Or does it matter anyway.

  1. scubadoo97 Dec 3, 2012 03:57 PM

    Waterstones would be best for sharpening and a strop for maintaince

    1. Chemicalkinetics Dec 2, 2012 04:52 PM

      For a Shun knife (mostly likely Shun Classic), I would suggest that a waterstone is best. If you incline to use a metal steel vs a ceramic rod, then I would think a ceramic rod is bit better. A smooth metal steel is good too. What you want to avoid is a medium to rough grooved steel.

      2 Replies
      1. re: Chemicalkinetics
        Moneemaniac Dec 2, 2012 05:09 PM

        Shun Kaji. Just want to keep it sharp without screwing up the edge

        1. re: Moneemaniac
          Chemicalkinetics Dec 2, 2012 09:03 PM

          I would give the same advice for Shun Kaji. If you must use a honing steel, then make sure you use very light force. Good luck.

      2. tanuki soup Dec 2, 2012 10:19 AM

        Well, before the REAL knife experts jump on board --

        I don't think you want to use a regular steel on a Japanese blade due to the risk of chipping the edge. A ceramic rod should be fine though. I personally would recommend a leather strop charged with chromium oxide to dress the edge.

        3 Replies
        1. re: tanuki soup
          Moneemaniac Dec 2, 2012 02:46 PM

          Don't know much about strops but I guess now is the time to learn. Thank you for the come back

          1. re: Moneemaniac
            tanuki soup Dec 2, 2012 04:36 PM

            Just to clarify, I'd recommend a bench strop rather than a free-hanging strop (the kind used for sharpening razors). You can easily make one by gluing a length of old leather belt to a piece of wood. Rub the surface with a green chrome oxide crayon (which you can get at any hardware store) and you're ready to go! The picture shows how simple it is to make a bench strop.

            I made one a couple of years ago, and still use it regularly to keep my Japanese knives nice and sharp. If you're interested here's a link to the thread at CH describing the project in gory detail.

            http://chowhound.chow.com/topics/750030

             
            1. re: tanuki soup
              Moneemaniac Dec 2, 2012 04:46 PM

              Very interesting. I'm all over it. The ceramic "stick" works well but you have to be exquisitely gentle with it. The strop sounds perfect. Thank you! !!

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