Stock Pot
Senior Cook
My Shun Santoku finally needed resharpening after 11 months of daily use. I probably should have done this a month ago so I am subtracting one month. 10 months of daily normal kitchen use. It got to the point where I couldn't really bring the edge back on my ceramic honing rod. Still, that's not bad and speaks well of the VG10/MAX steel they use for these.
I sharpen my own knives. I've been doing it for many years and it is like second nature to me now. I hone the knife with just about every use.
This knife came hollow ground from the factory so the second part of this experiment was to confirm that you can indeed resharpen hollow ground edge on a flat stone. Hollow ground just means that they put the original edge on using a large diameter grinding wheel, which imparts a concave shape to the edge. Knowing what I know about edge geometry I didn't see any problem using a flat stone but I needed to confirm this, and I was right. It's not hollow ground anymore but it is plenty sharp.
I sharpen my own knives. I've been doing it for many years and it is like second nature to me now. I hone the knife with just about every use.
This knife came hollow ground from the factory so the second part of this experiment was to confirm that you can indeed resharpen hollow ground edge on a flat stone. Hollow ground just means that they put the original edge on using a large diameter grinding wheel, which imparts a concave shape to the edge. Knowing what I know about edge geometry I didn't see any problem using a flat stone but I needed to confirm this, and I was right. It's not hollow ground anymore but it is plenty sharp.
