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Messages - somecallmetim

#1
Knife Sharpening / Re: Kitchen knife hardness comparison
December 24, 2013, 04:03:35 AM
I own a 10" Shun Elite Chef Knife, made with SG-2. The steel is EXTREMELY hard, so hard that when I took it to the Kershaw HQ to get it sharpened they made dozens of tiny chips on the edge! Even the company that makes the knife doesn't know how to sharpen it.

I have the Tormek T-7 with the SJ-250 Japanese waterstone and have had great results with other knives. I have yet to attempt sharpening the SG2 knife, honestly kind of afraid to... I will try sharpening it soon.
#2
QuoteI've never used the SJ, but I just read that you're supposed to use only the fine side of the stone grader on it, never the coarse side.

I only use the fine side of the stone grader, but I'm wondering if the TT-50 is meant for this stone.  I don't want to use the truing tool if it's going to mess up my $300 stone/ void my warranty.

And by the way, even though it's out of true, this stone is awesome! Buy it! Once it's trued its going to be amazing.
#3
I'm a burgeoning professional knife sharpener, and have been finishing all of my knives with the SJ-250 Japanese Waterstone. My stone came to me out of true.  Can/should I use the TT-50 truing tool included with my T-7 to true my SJ-250 Japanese Waterstone? Should I try to send it back for a replacement? My intuition is telling my the truing tool would be too course for the Japanese Waterstone.  Just to be clear, I am talking about the SJ-250 Japanese Waterstone (4,000 grit), NOT the SG-250 Original Grindstone that is included with the T-7 kit.