Damn! I can't wait for my new misono to have a similar patina

A sharp knife is a happy knife. #lowslowbbq #countmeafan #homecooking

G Wiv, which knife is that in the picture? I created an account, just so I could ask you that. I've lurked here for years.

Never mind! I found your other post in the Knives thread. I was trying to match by picture, it seems that they all come with a "picture" of a flower on them.

Xexo wrote:G Wiv, which knife is that in the picture? I created an account, just so I could ask you that. I've lurked here for years.

Never mind! I found your other post in the Knives thread. I was trying to match by picture, it seems that they all come with a "picture" of a flower on them.

Just saw this post, I realize you said you found the info but thought I'd post here for reference.
Knife is a Misono Swedish Carbon Steel Gyutou 8", the 8" don't have that stupid dragon etching, larger have the etching. Korin typically has 15% off in July and December on knives.

Thanks!

G Wiv wrote:

Xexo wrote:G Wiv, which knife is that in the picture? I created an account, just so I could ask you that. I've lurked here for years.

Never mind! I found your other post in the Knives thread. I was trying to match by picture, it seems that they all come with a "picture" of a flower on them.

Just saw this post, I realize you said you found the info but thought I'd post here for reference.
Knife is a Misono Swedish Carbon Steel Gyutou 8", the 8" don't have that stupid dragon etching, larger have the etching. Korin typically has 15% off in July and December on knives.

Gary, do sharpening steels vary all that much? I have one that came w a crappy set many years ago and it seems to be doing fine. But I also don't have anything to compare against.

I didn't even think about it and used one of those handheld twin sharpeners on the misono and it dulled it out a bit. Guessing that's not a proper tool for a blade that's only sharpened on one side. You live and you learn....

WhyBeeSea wrote:Guessing that's not a proper tool for a blade that's only sharpened on one side. You live and you learn....

Above Misono is not chisel ground (one side only) its 70/30, either way a V-shape sharpener will wreak havoc with the grind. Actually, most of the V-shape "sharpeners" will f-up a quality knife pretty quick. Also, the steels that come with knife sets are generally honing steels, not meant to sharpen but to realine. There are billions of knife sharpening/honing tutorials available, both text and youtube some linked in this thread.

Steels do vary quite a bit, as I mention most are honing, some actually sharpen (diamond). I'd suggest a quality honing steel, like F. Dick, and a set of wet stones for maintenance. Along with the occasional visit to Northwestern Cutlery.

I had my (pictured) Misono reground by Northwestern Cutlery to an even bevel, about 36% all inclusive, 18(ish) degrees per side, easier for me to sharpen and more what I'm used to using.

If NWC is not convenient to you then Exact Blade would do a good job of re-bevel. If neither is doable then call/ship to Northwestern. Avoid big box home/kitchen store knife services like a chicken avoids a hungry man with an ax and pot.

It takes a short while to ease into using quality knives, no rush. One other thing, like Ronnie_Suburban likes to say, knives are a Deep deep rabbit hole, enjoy the ride.

This is amazing! Thanks for the info!!

Yeah I'm looking for a proper honing steel to use before/after every use. I still haven't crossed the bridge of self sharpening, so plan on hitting up a professional a couple times a year.

Out of the box, the misono was unbelievably sharp and after my vshape sharpening mishaps, it's fine but not what it was. I need to get it resharpened stat.

And my obsessive tendencies will get me down that rabbit hole eventually. Just haven't indulged quite yet...