Hello everyone,
I am having difficulties sharpening a chef's knife. I have three in total: a small Boker Damascus Black chef's knife with a VG10 cutting edge, a Boker Cottage-Craft chef's knife with a C75 blade hardened to 58 HRC and a Japanese Santoku from Goko Hamono with a Shirogami 1 steel cutting edge, which the manufacturer claims is hardened to 63 to 65 HRC. I sharpen the VG10 and the Shirogami 1 blade at an angle of 15°, the C75 at an angle of 20°.
To sharpen the blades, I use a Tormek T1 without a honing wheel for the actual sharpening. The "finish" is done using the Spyderco V-Sharpener with the fine rods and, if necessary, honing leather.
I achieve satisfactory results with the first two knives. However, the Japanese knife does not want to be really sharp and I currently have no idea what the reason for this could be. Does anyone have any advice?
Best regards
Hyde
Quote from: Hydrazin on March 15, 2025, 12:56:13 PMThe "finish" is done using the Spyderco V-Sharpener with the fine rods and, if necessary, honing leather.
These appear to be Aluminium Oxide which is not suitable for high hardness Japanese knives. I would suggest that you deburr using the T1 wheel only, or a leather strop.