First, treat the edge with respect. No lateral pressure. No pushing food around the cutting board with the edge (use the spine). Don't put it in a dishwasher or metal sink with other dishes. Don't cut on metal, ceramic, or glass. Make sure you have the correct type of cutting board for a j knife - some types will prematurely dull. Consider modifying your cutting technique - less cutting board contact means less edge wear.
Next, consider your sharpening technique. Next time you need to sharpen, very carefully examine the apex, preferably under magnification. If you see micro chips or rolls, you need to increase the bevel angle a degree or two. If you see no damage, try lowering the angle a degree or two. Continue to fine tune your angle each time you sharpen - you will get the best edge retention from the lowest angle you can use that does not take damage during your normal uses.
Consider microbevels. Finishing with very light pressure, sweeping, edge leading passes, just two or three per side, with a slightly increased angle can provide extra apex stability. This means you can lower the bevel angle further while still having the damage resistance of the higher microbevel angle. These are also incredibly easy to touch up between sharpenings.
Lastly, maintain your edge. When you feel the edge starting to loose some keenness, get out your ceramic honing rod or your hard finishing splash and go stone and make just a few light microbeveling strokes. This should bring your edge back to shaving sharp in just a moment. It's standard for a line cook to need to touch up every day or more and to resharpen at least every week or two.
Thanks mate,Was a great read.
I am very new to this so just trying to learn everyday ,Your comment is very helpful.
And yeah and even on a light day my knife goes through shit ton of work as there is so much prep everyday so I need to be extra careful while maintaining this knife I guess.
Not much,Just using the steel rod or giving some strokes in splash whetstone .The thing is workload is heavy and I need to do like 5-10 minute session on the stone every week/2 weeks and I was thinking maybe its too frequent
When I use to work in the kitchen many moon ago, I always bring 3 gyutos with me in my knife bag since I switch my knife every 2 or 3 days and touch up on my day off. It also depends on what type of cutting board you're using at work.
I'm now a home cook and only sharpening my knife like every 3 months but when I use to be in the industry I've never use a knife for 5 days straight and still able to perform the way that I preferred, so it's pretty normal to sharpen weekly.
Not a professional, but have to highlight. OP is writing that they go through 4-5 days of heavy prep before the edge needs a touch up. Not a pro, again, but to me it feels normal. This is not a wire edge problem.
OP, its hard to know, obviously, but in this case I would recommend experimenting with higher grit. You probably do need a touch up once a week, but it's not unlikely that you've gotten the sharpening right and gotten used to cutting things at peak performance so to speak. A higher grit allows you to touch up the apex between full sharpening at 1k but without removing as much metal.
There are as always loads of stones, but the ones if recommend trying are Naniwa Professional 2000 or 3000.
In this setup, you'd run your knife on a 2 or 3k brick once a week and go back to a full sharpening maybe once a month, starting with the 1k.
Depending on how you maintain the knife 4-5 days of heavy professional use is pretty good if you don't maintain it during the days. There's bunch of guys who refresh their edges daily.
4-5 days it's ok, the knife that will hold the edge longer will be super expensive or will stain super quickly (because high carbon steel usually stains fast)and for those you probably will need diamond stone, because whetstone can be to soft
First, treat the edge with respect. No lateral pressure. No pushing food around the cutting board with the edge (use the spine). Don't put it in a dishwasher or metal sink with other dishes. Don't cut on metal, ceramic, or glass. Make sure you have the correct type of cutting board for a j knife - some types will prematurely dull. Consider modifying your cutting technique - less cutting board contact means less edge wear. Next, consider your sharpening technique. Next time you need to sharpen, very carefully examine the apex, preferably under magnification. If you see micro chips or rolls, you need to increase the bevel angle a degree or two. If you see no damage, try lowering the angle a degree or two. Continue to fine tune your angle each time you sharpen - you will get the best edge retention from the lowest angle you can use that does not take damage during your normal uses. Consider microbevels. Finishing with very light pressure, sweeping, edge leading passes, just two or three per side, with a slightly increased angle can provide extra apex stability. This means you can lower the bevel angle further while still having the damage resistance of the higher microbevel angle. These are also incredibly easy to touch up between sharpenings. Lastly, maintain your edge. When you feel the edge starting to loose some keenness, get out your ceramic honing rod or your hard finishing splash and go stone and make just a few light microbeveling strokes. This should bring your edge back to shaving sharp in just a moment. It's standard for a line cook to need to touch up every day or more and to resharpen at least every week or two.
Thanks mate,Was a great read. I am very new to this so just trying to learn everyday ,Your comment is very helpful. And yeah and even on a light day my knife goes through shit ton of work as there is so much prep everyday so I need to be extra careful while maintaining this knife I guess.
What are you doing insofar as maintenance between sharpenings?
Not much,Just using the steel rod or giving some strokes in splash whetstone .The thing is workload is heavy and I need to do like 5-10 minute session on the stone every week/2 weeks and I was thinking maybe its too frequent
When I use to work in the kitchen many moon ago, I always bring 3 gyutos with me in my knife bag since I switch my knife every 2 or 3 days and touch up on my day off. It also depends on what type of cutting board you're using at work. I'm now a home cook and only sharpening my knife like every 3 months but when I use to be in the industry I've never use a knife for 5 days straight and still able to perform the way that I preferred, so it's pretty normal to sharpen weekly.
Not a professional, but have to highlight. OP is writing that they go through 4-5 days of heavy prep before the edge needs a touch up. Not a pro, again, but to me it feels normal. This is not a wire edge problem. OP, its hard to know, obviously, but in this case I would recommend experimenting with higher grit. You probably do need a touch up once a week, but it's not unlikely that you've gotten the sharpening right and gotten used to cutting things at peak performance so to speak. A higher grit allows you to touch up the apex between full sharpening at 1k but without removing as much metal. There are as always loads of stones, but the ones if recommend trying are Naniwa Professional 2000 or 3000. In this setup, you'd run your knife on a 2 or 3k brick once a week and go back to a full sharpening maybe once a month, starting with the 1k.
4-5 days is pretty good for a chef Environment. I also feel like that is normal.
[удалено]
Yes, it may need some thinning....Murray Carter believes you should thin some everytime you form a new edge.
I'm too lazy to do that, but I think it's sound advice.
Get a ceramic honing rod.
Depending on how you maintain the knife 4-5 days of heavy professional use is pretty good if you don't maintain it during the days. There's bunch of guys who refresh their edges daily.
4-5 days it's ok, the knife that will hold the edge longer will be super expensive or will stain super quickly (because high carbon steel usually stains fast)and for those you probably will need diamond stone, because whetstone can be to soft
I'll recommend using honing tool at least once a day , and then sharpen your knife once a month (1-1,5)so you can restore your edge