"Dressing" edge on my Shun

[Moneemaniac]

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.

[scubadoo97]

Waterstones would be best for sharpening and a strop for maintaince

[Chemicalkinetics]

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.

[Moneemaniac]

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

[Chemicalkinetics]

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.

[tanuki soup]

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.

[Moneemaniac]

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

[tanuki soup]

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

[Moneemaniac]

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! !!