On single bevel I think you're right. And typically those are the ones without finished edges. On some of the good Japanese double bevels that are renown for having a good sharpener who does a stone finish like for example the Konosuke Fujiyama or Teruyasu Fujiwara I think its good to review the edge they have out of the box because it lets you compare then how your edge is against someone with decades of experience and knowledge of some harder steels that take a few more passes on the stone. Maybe add in a review step, first OOTB edge then your first edge.
I test the bond, usually on carrots and bread, then as it fails I reprofile the edge to give it a second chance, then I most likely let it fail again and I put it aside until I have grown into that kind of geometry.
I am getting to a point where I am fairly confident with my hand sharpening technique, but I wasn't there when I got my first nice knife. I am getting to a point where it maybe time to put a new edge on that knife. So my question is how do you feel about lifetime sharpening that comes with some knives? This of course assuming you can be without the knife for that turnaround and the cost if any isn't an issue? Should I expect a better then ootb edge or something similar?
Hey sir. So im a new cook. And i love my job. But i have a question to ask since you have so much experience sharpening. I have a zdp-189 kiritsuke. What angle do i sharpen so it doesnt chip tf up? I plan to abuse the knife. Chop, slice, destroy it.
Justin Khanna well i have the yoshihiro zdp-189 kiritsuke knife (its an expensive fancy knife). It has not chipped yet. But it is very very thin. I want to use it. “Abuse” may have been exagerated, but i want to be able to chop, slice, dice, as needed for plenty of prep. And i have heard many times that zdp-189 always chips. In this case, should i try trial and error? Or would i be forced to rely on a 20°angle?
Nezahualyaotl: Yeah, "abuse" isn't a good word. I believe in sharpening at the existing angle, unless/until you find a reason to go a degree or two thicker or thinner.
I finally just spent some money on a decent knife just a couple weeks ago, and as a home cook I'm intimidated to do my first sharpening. Thanks for the comical kick in the rear I needed
Joshua Gaede: Are you saying it would be your first sharpening ever, or the first sharpening of this knife. If it's your first sharpening ever, practice first on a few knives you don't care so much about.
"First brunoise seals the bond", hahaha yes indeed
On single bevel I think you're right. And typically those are the ones without finished edges. On some of the good Japanese double bevels that are renown for having a good sharpener who does a stone finish like for example the Konosuke Fujiyama or Teruyasu Fujiwara I think its good to review the edge they have out of the box because it lets you compare then how your edge is against someone with decades of experience and knowledge of some harder steels that take a few more passes on the stone. Maybe add in a review step, first OOTB edge then your first edge.
I test the bond, usually on carrots and bread, then as it fails I reprofile the edge to give it a second chance, then I most likely let it fail again and I put it aside until I have grown into that kind of geometry.
Lmao how I feel when I’m about to start sharpening 😂😂😂😂
Haha that intro was hilarious!
I am getting to a point where I am fairly confident with my hand sharpening technique, but I wasn't there when I got my first nice knife. I am getting to a point where it maybe time to put a new edge on that knife. So my question is how do you feel about lifetime sharpening that comes with some knives? This of course assuming you can be without the knife for that turnaround and the cost if any isn't an issue? Should I expect a better then ootb edge or something similar?
Great metaphor by the way, I certainly never looked at sharpening in that way, but having seen this it seems like it always made sense.
Hey sir. So im a new cook. And i love my job. But i have a question to ask since you have so much experience sharpening. I have a zdp-189 kiritsuke. What angle do i sharpen so it doesnt chip tf up? I plan to abuse the knife. Chop, slice, destroy it.
Justin Khanna well i have the yoshihiro zdp-189 kiritsuke knife (its an expensive fancy knife). It has not chipped yet. But it is very very thin. I want to use it. “Abuse” may have been exagerated, but i want to be able to chop, slice, dice, as needed for plenty of prep. And i have heard many times that zdp-189 always chips. In this case, should i try trial and error? Or would i be forced to rely on a 20°angle?
Nezahualyaotl: Yeah, "abuse" isn't a good word. I believe in sharpening at the existing angle, unless/until you find a reason to go a degree or two thicker or thinner.
I finally just spent some money on a decent knife just a couple weeks ago, and as a home cook I'm intimidated to do my first sharpening. Thanks for the comical kick in the rear I needed
Joshua Gaede: Are you saying it would be your first sharpening ever, or the first sharpening of this knife. If it's your first sharpening ever, practice first on a few knives you don't care so much about.
Very funny video 😂 but also very informative 👍🏼 I thoroughly enjoyed it!
Justin Khanna You're welcome! Wow thanks! Glad you were able to watch it! 😁
This was so fun.
Genius intro to a great video👍👍.
Love the intro 😂😂😂
thanks for the knife vid
;D
@Justin Khanna When is the Chefs Knives Bonanza 2.0 video coming?
Just saying "hey Justin 😉👌👍"
Q U A L I T Y I N T R O 😤