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TOPIC: Kai Shun Tim Malzer Chefs Knife

Kai Shun Tim Malzer Chefs Knife 3 weeks 4 days ago #17982

  • carapace
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Hi All

I've recently purchased a wicked edge pro system and have managed to succesfully remove some big chips in my very expensive shun knife.
Although I have managed to resharpen enough to shave with I am finding it difficult to use in the kitchen, I'm assuming that beacause I've taken a fair bit of steel off that I may have to put a secondary bevel on ?
If anyone has any experience with this I would really appreciate some help.

Thanks for your time

Phil
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Kai Shun Tim Malzer Chefs Knife 3 weeks 4 days ago #17984

  • mark76
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Hi Carapace, welcome to the forum! It's difficult to diagnose from a distance, but I'm thinking of a couple of possible causes.

The first one might indeed be, as you suggest yourself, that you have removed a large amount of metal. (Though the chips must indeed have been large if you did so; it takes a long session with the WEPS to remove so much steel in one sharpening session that cutting performance is much affected.) The symptom in this case would be that the knife starts to wedge. In this case a secondary bevel would certainly help.

The second one might be that you didn't remove all of the chipping. Small chips are pretty hard to notice and I'd recommend you use a cheap loupe.

And then there might be something else, like a small burr. You should be able to feel this with your fingers if you have a bit of experience, but again a loupe really helps.

And of course, are you sure you reached the apex when sharpening? The sharpie trick (and again a loupe) can help you.

Success and don't hesitate to ask if you have more questions!
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Kai Shun Tim Malzer Chefs Knife 3 weeks 4 days ago #17987

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I think if you can feel the shoulders of the bevel between you thumb and finger gentle pinching it then it needs thinning.
Another possibility is that the edge is over refined which means it will cut meat but will flounder possible on soft tomato skins I would suggest going no further than a 1K for kitchen knives.
You could take the finish high and then hone it on a 1K stone to finish it off.
Shuns standard cutting bevel is 16˚ should you not know ! The bevel out of the box is probable about 0.5mm max so if your bevel is much more and you have used 16˚ then it will need thinning ; generally you should thin every time you sharpen a knife.
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