The ceramic stick straightens but doesn't sharpen. It's like watering down soup over time. You're not making more soup. You're extending the use of the soup you have. At some point though it just becomes water and you need more soup.
It sounds like you need a sharpening stone.
This is an old misconception.
It's been proven, with electron microscope, that all steels/honing rods remove metal and work by creating a micro bevel.
https://scienceofsharp.com/2018/08/22/what-does-steeling-do-pa
Using enough force you can sharpen with a honing rod, but burr removal seem to be hard to do with a honing rod based on Outdoor55s video on YouTube.
The metal type probably doesn't react to the acid in the tomato very well. Also, you "sharpened with a ceramic", which means what? Using a ceramic honing rod will just realign the edge. If there is no edge, it isn't going to be sharp. If you are using a ceramic sharpening tool, that is probably doing more damage than good since they aren't usually meant for Japanese knives with it's thinner edges. You need to get some shapton ceramic kuromaku, which are whetstones.
Realigning isn't really a thing, it's an old misconception.
It's been proven, with electron microscope, that all steels/honing rods remove metal and work by creating a micro bevel.
https://scienceofsharp.com/2018/08/22/what-does-steeling-do-part-1/
Out of curiosity what about strops since they seem to be preferred to honing rods?
Edit: Ignore me, just saw he covers that on a different article. Sounds like a strop works as advertised
Tell me more about your sharpening setup. What specific stones or rods or guided sharpeners are you using. Who made the gyuto? What type of steel is it made from?
i do not know as it was a gift from my partner! itâs a ceramic honing rod, i havenât got a whetstone yet as i didnât think the knife would become so blunt after only 4 uses
Okay. That's the info I needed. It's a high vanadium stainless cutlery steel. They're going to be a challenge to sharpen without a good set of abrasives. It might be worthwhile to take it to a local sharpener and simply pay the $15 to have it sharpened. If you are using it on bamboo or glass cutting boards, that could also severely compromise the life of the edge.
If you're dead set on doing the sharpening yourself, you'll need a combination stone at the minimum, while they aren't expensive, there is a definite learning curve and it will be a little while before you can expect decent results out of your setup.
This sub will hate me, butâŚ. Sharpen that knife with a coarser stone that leaves a little âtoothâ on the edge and it will glide through that tomato skin
Masutani is a good knife! But even good knives sometimes donât come as sharp as they are capable of getting. VG10 is a tough steel though and often doesnât respond to steeling very well. Needs to hit a whetstone, and if done right, it should hold an edge for a good long time.
There are lots of options, but the most recommended around these parts is a [Shapton Pro 1000](https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G).
There are a number of good reasons for this.
- itâs a hard stone, and hard stones are easier to use
- itâs coarse for its rating, meaning itâs quicker to abrade & restore an edge
- because of the aforementioned, itâs kind of an all-rounder & leaves a great edge, suitable for 95% of kitchen tasks
- splash and go, so after the initial use you donât need to soak it in water
- magnesium bonded ceramic, means itâs durable and good for basically any common kitchen knife steel
- good brand, used and liked by pros
- reasonably affordable. Do shop around to find the best price though
The other thing youâll wanna make sure to have is something to lap the stone with to keep it flat.
The tool itself is not as important as the result produced, so anything will do as long as it gets the stone back to flat. Pick [something from this list](https://www.amazon.com/s?k=lapping+stone&crid=1ALN9CRG4UHIZ&sprefix=lapping+ston%2Caps%2C402&ref=nb_sb_noss_2) that fits your budget. My top picks is the Scottchen Diamond plate.
Learning to sharpen is a whole journey, but it doesnât need to be overly complicated. And worth doing when you have nice knives! That way youâre not trusting treasures to someone who might not be taking the care they should be. If you do pay for a sharpening service, my advice with a nice knife like that is to make sure itâs on whetstones and not machines.
Hi, Iâm Vetted AI Bot! I researched the **("'Shapton Blade 1000 Medium Orange'", 'Shapton')** and I thought you might find the following analysis helpful.
**Users liked:**
* High quality sharpening stones (backed by 4 comments)
* Fast and efficient sharpening (backed by 3 comments)
* Well-made and convenient to use (backed by 2 comments)
**Users disliked:**
* Inconsistent sharpening performance (backed by 6 comments)
* Quick wear and difficult to maintain (backed by 3 comments)
* Overpriced compared to performance (backed by 2 comments)
If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/)
This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a âgood bot!â reply and please feel free to provide feedback on how it can be improved.
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It is not uncommon for even excellent blades to arrive new without a good edge. In fact some chefs prefer that because they like to set them up themselves according to their unique preferences. You got a great gift. Once it is right, it will last many years.
What kind of cutting board are you using?
No knife on this world will be dull after just 4 uses when u are using a normal cutting board..
.. if u are using one of those "faaaaancyyy" glass cutting boards: theres your problem! Throw it away!
When honing your knife on a honingrod (not sharpening) at what angle are you honing? Try to keep a 25degree angle on both sides or the angle that its homed to if u know that.
An never put a good knife into a dishwasher.. good chefs put their soul into their knifes.. you wouldnt throw your soul into the dishwasher ;D
What angle are you drawing the knife down the rod with?
If your angle is off, you may be either grinding down a back bevel, or grinding off the edge. Thinner knives are far less forgiving than thicker ones. If you donât have any idea of what angle youâre using, you need to figure that out.
Iâd master sharpening by hand before using a rod with this sort of knife, because angle control is extremely important.
When I first started learning how to sharpen I would always round over my edge on a strop. My angle was low enough, but I was just rolling it too much and using too much pressure. Definitely a good point about OP's process.
The ceramic stick straightens but doesn't sharpen. It's like watering down soup over time. You're not making more soup. You're extending the use of the soup you have. At some point though it just becomes water and you need more soup. It sounds like you need a sharpening stone.
This is an old misconception. It's been proven, with electron microscope, that all steels/honing rods remove metal and work by creating a micro bevel. https://scienceofsharp.com/2018/08/22/what-does-steeling-do-pa Using enough force you can sharpen with a honing rod, but burr removal seem to be hard to do with a honing rod based on Outdoor55s video on YouTube.
Yeah good luck with that smh
Good luck with what? Smh
Straightening an edge requires A LOT of force. You can't do it with a rod. As another poster said, rod does sharpen the knife.
The metal type probably doesn't react to the acid in the tomato very well. Also, you "sharpened with a ceramic", which means what? Using a ceramic honing rod will just realign the edge. If there is no edge, it isn't going to be sharp. If you are using a ceramic sharpening tool, that is probably doing more damage than good since they aren't usually meant for Japanese knives with it's thinner edges. You need to get some shapton ceramic kuromaku, which are whetstones.
Realigning isn't really a thing, it's an old misconception. It's been proven, with electron microscope, that all steels/honing rods remove metal and work by creating a micro bevel. https://scienceofsharp.com/2018/08/22/what-does-steeling-do-part-1/
Out of curiosity what about strops since they seem to be preferred to honing rods? Edit: Ignore me, just saw he covers that on a different article. Sounds like a strop works as advertised
There's a scary amount of knowledge on that site at this pointđ Reading about diamond plates and shapton stones is a fun emotional roller coaster.
Sharpened with a ceramic what? Rod? Stone? Pull through sharpener?
coffee cup
Iâve def used the unglazed bottom of a ceramic bowl to sharpen really bad timeshare knives before.
i use a rod :) i havenât got a whetstone yet as i didnât think the knife would blunt after only 4 uses :(
What kind of cutting board do you have?
And what's the knife
it was a gift from my partner so iâm not sure
Tell me more about your sharpening setup. What specific stones or rods or guided sharpeners are you using. Who made the gyuto? What type of steel is it made from?
i do not know as it was a gift from my partner! itâs a ceramic honing rod, i havenât got a whetstone yet as i didnât think the knife would become so blunt after only 4 uses
Okay, and the knife?
as i said i donât know it was a gift
You can't take a look at it and find a brand name or look at the box?
i have just asked him :) he said itâs called âMasutani Hamono V10 Tsuchime Gyuto 180mm â
Okay. That's the info I needed. It's a high vanadium stainless cutlery steel. They're going to be a challenge to sharpen without a good set of abrasives. It might be worthwhile to take it to a local sharpener and simply pay the $15 to have it sharpened. If you are using it on bamboo or glass cutting boards, that could also severely compromise the life of the edge. If you're dead set on doing the sharpening yourself, you'll need a combination stone at the minimum, while they aren't expensive, there is a definite learning curve and it will be a little while before you can expect decent results out of your setup.
A flattening stone is also a bare minimum requirement
This sub will hate me, butâŚ. Sharpen that knife with a coarser stone that leaves a little âtoothâ on the edge and it will glide through that tomato skin
Masutani is a good knife! But even good knives sometimes donât come as sharp as they are capable of getting. VG10 is a tough steel though and often doesnât respond to steeling very well. Needs to hit a whetstone, and if done right, it should hold an edge for a good long time.
thank you! iâve seen lots of numbers associated with whetstones (i have no idea what iâm talking about), is there a specific one i should get?
There are lots of options, but the most recommended around these parts is a [Shapton Pro 1000](https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G). There are a number of good reasons for this. - itâs a hard stone, and hard stones are easier to use - itâs coarse for its rating, meaning itâs quicker to abrade & restore an edge - because of the aforementioned, itâs kind of an all-rounder & leaves a great edge, suitable for 95% of kitchen tasks - splash and go, so after the initial use you donât need to soak it in water - magnesium bonded ceramic, means itâs durable and good for basically any common kitchen knife steel - good brand, used and liked by pros - reasonably affordable. Do shop around to find the best price though The other thing youâll wanna make sure to have is something to lap the stone with to keep it flat. The tool itself is not as important as the result produced, so anything will do as long as it gets the stone back to flat. Pick [something from this list](https://www.amazon.com/s?k=lapping+stone&crid=1ALN9CRG4UHIZ&sprefix=lapping+ston%2Caps%2C402&ref=nb_sb_noss_2) that fits your budget. My top picks is the Scottchen Diamond plate. Learning to sharpen is a whole journey, but it doesnât need to be overly complicated. And worth doing when you have nice knives! That way youâre not trusting treasures to someone who might not be taking the care they should be. If you do pay for a sharpening service, my advice with a nice knife like that is to make sure itâs on whetstones and not machines.
Hi, Iâm Vetted AI Bot! I researched the **("'Shapton Blade 1000 Medium Orange'", 'Shapton')** and I thought you might find the following analysis helpful. **Users liked:** * High quality sharpening stones (backed by 4 comments) * Fast and efficient sharpening (backed by 3 comments) * Well-made and convenient to use (backed by 2 comments) **Users disliked:** * Inconsistent sharpening performance (backed by 6 comments) * Quick wear and difficult to maintain (backed by 3 comments) * Overpriced compared to performance (backed by 2 comments) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a âgood bot!â reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](https://vetted.ai/?utm\_source=reddit&utm\_medium=comment&utm\_campaign=bot)
It is not uncommon for even excellent blades to arrive new without a good edge. In fact some chefs prefer that because they like to set them up themselves according to their unique preferences. You got a great gift. Once it is right, it will last many years.
What kind of cutting board are you using? No knife on this world will be dull after just 4 uses when u are using a normal cutting board.. .. if u are using one of those "faaaaancyyy" glass cutting boards: theres your problem! Throw it away! When honing your knife on a honingrod (not sharpening) at what angle are you honing? Try to keep a 25degree angle on both sides or the angle that its homed to if u know that. An never put a good knife into a dishwasher.. good chefs put their soul into their knifes.. you wouldnt throw your soul into the dishwasher ;D
What angle are you drawing the knife down the rod with? If your angle is off, you may be either grinding down a back bevel, or grinding off the edge. Thinner knives are far less forgiving than thicker ones. If you donât have any idea of what angle youâre using, you need to figure that out. Iâd master sharpening by hand before using a rod with this sort of knife, because angle control is extremely important.
When I first started learning how to sharpen I would always round over my edge on a strop. My angle was low enough, but I was just rolling it too much and using too much pressure. Definitely a good point about OP's process.