How To Sharpen Shun Knife On Whetstone Updated on January 16, 2020 By Dan Cox 50 Comments By Dan Cox 50 Comments JohnReviewer112 January 4, 2017 Great video. How fine is this compared to the suehiro rika 5k? I know compared to shaptons, the choseras are finer when you compare the same grit ratings. Reply James Ashcroft January 4, 2017 what are your opinions on the lansky sharpening system? Reply Bob Lord January 4, 2017 way too much talking! Reply Tony Rock January 4, 2017 A 3000 grit stone from Chosera sharpens and polishes at the same time. Would you happen to know which Shapton stone does the same? A 2000 or 5000? Thanks, great video Reply pepe pepito January 4, 2017 I use sand paper 3000 Reply Nicklas Pouey-Winger January 4, 2017 Would be interesting to see you sharpen a Shun Vegetable cleaver as well (https://shun.kaiusaltd.com/knives/knife/classic-vegetable-cleaver). Reply METHOS THE CLOWN January 4, 2017 thanks again for the the review and the info… to remove the burr is there another way to do it??? Reply y y January 4, 2017 After sharpening and polishing, is it advisable to run the knife through with the butcher steel? Reply Thiago Leo Kim January 4, 2017 I really like the pattern of the knife. It looks like shiny fish skin. Reply Papa GotBigToes January 5, 2017 What's your opinion on the calphalon katana series? Can their steel come close to your more expensive knives? I've never been able to actually hold it whenever I go looking for one so idk of its quality Reply Bramble Scramble January 5, 2017 Hi, i just refunded my pair of Global Sai causs they just didngt feel that exotic, i purchased a pair of Masahiro Mv Pro, chef knife 21cm and utility 15cm. I read alot of great things about them maybe you could try them out? Also i have another question; I use Shapton glass stones, 500, 1000 and 6000. What flattening plate should i get, will the Atoma 400 work for my 500 stone? Thank you Reply nrtanrl r January 6, 2017 ?Do you recommend knives from damask steel Reply iTX Bond January 11, 2017 I can absolutely confirm the use of the Chrosera 3000 for sharpening and polishing as I have just finished doing it on several Japanese knives and it works really well, Fantastic stone. By the way I have decided to try also a leather strap with fine paste after the 3000 to achieve a mirror polish. My knives are unbelievable sharp now and I am very happy 🙂 Reply Vic Reaves February 5, 2017 Your vids are the best out there for sure. I wish I knew about them a year ago. I have a Shun classic with a few scratches on the blade from bad sharpening techniques while i was teaching myself to use a stone. so two questions: 1. Can I polish the scratches of the blade while leaving the sexy pattern marks alone.2. I'm looking for a good value set of stones that go through the whole grit range and include grip mats. Something that dosent require to much soak time has large surface area. Thanks man. Reply ivanteo1973 April 16, 2017 Do you actually use all your knives? Or you just sharpen them because you like to sharpen knives? Reply bgnyc1 April 24, 2017 Well done video. I was told by a professional knife sharpener that when you use a waterstone , you should never rinse the dust and metal slurry, because the slurry is whats sharpening the knife, not the stone itself. Would you agree with this? It seems the answer is no since you quite often rinse the stone with water. Please advise, as I would like to know the proper technique. Thanks. Reply bgnyc1 April 28, 2017 I have another question. I have an older japanese knife I bought at a yard sale that has tiny chips in the blade edge. How would you recommend I deal with this? Should i take it to a professional and have them file it down? After I sharpened with my stones (6000 and 1000) I tried to sharpen, it still didn't cut paper cleanly. It was rough. I'm not sure how to fix this. Thank you in advance for your advice. Reply Stiganovski May 1, 2017 Hey dude,Love your work!Question, I have a Shun Premier 8 inch knife and I use Kasumi 240/1000 and 3000/8000 stones, being that the Shun is a chisel edge blade what is the best way to go about sharpening it without damaging the edge/making it a V? Cheers 🙂 Reply Clap Forboobies May 25, 2017 Do you work in a knife shop? Do you provide services? Website? Reply Johnny Vega May 27, 2017 Do you know of any good knife sharpening services that are mail in? Reply Suleyman Yoruk May 29, 2017 Do you recommend calphalon precision series? Reply Tu Huan June 4, 2017 Hi, can you do a demo on the Shun Nagare? It has just came out I understood. Reply Ballsdeep 69 June 17, 2017 You can get a Dimond stone and it has 4 side with 4 different grit but it's not a wet stone Reply Site Sakaio July 3, 2017 Hi, I've always been wanting to stone sharpen my knives but am too scared to do my good knives, should I start with bad knives and bad stone or good both or just a good stone? Reply Flibble Flabble July 14, 2017 when you are polishing, does the entire knife face touch the waterstone? Reply sean martin July 18, 2017 love this knife more than any other chef knife I've got my hands on. Its my everyday knife both at home and in the kitchen at the restaurant I work at. one thing to keep in mind if you are looking to own a Shun Classic knife of any sort is that if you are left handed you need to order a custom knife since the handles are not ambidextrous. Reply Donald Morneau July 20, 2017 Your videos are very informative. I also enjoy your approach to knife sharpening, and teaching style. Thanks. Reply Bob July 20, 2017 hi great vid man,I'm fortunate to have a few of these beautiful knives and can't wait to try out your technic on them. (i like my chefs knifes to be razor sharp ) Reply Chin Wu August 22, 2017 Can you make a vedio about How to sharpen yaxell dragon chefs knife :D? Reply I rukandji September 26, 2017 Hey, Ricky, can I ask you what kind of video camera you use for your videos? Reply Marc Steward September 30, 2017 nice vid, wondering if you have any thoughts on the edgePro sharpening system. It sets a precise angle, what angle are you going for with the shun? Reply Oliver Vasquez November 6, 2017 Where can I buy a long and wide whetstone any suggestion? Reply JOUMANA BEGGS January 2, 2018 I like your videos very much.Just getting set up. Wondering where I can get wet stone holder and water tub? Reply George Mucibabici February 13, 2018 Hey Ricky, quick question, how often do you recommend sharpening knives using whetstones? I use my Zwilling chef's knife at least a few times a week when cooking/meal prepping. Reply Jesus Alvarez February 16, 2018 What tool can I use without using a stone? For a classic shun Reply Tmanaz480 May 14, 2018 How do you maintain the 16 degree angle? Hand sharpening seems very imprecise. What am I missing? Reply Dan Kim May 16, 2018 Hi Burrfection! I have a Chefs choice Manual Sharpener with 15*. Is it ok to use it on Shun Premiers even if the knives are at 16? Thank you! Reply Chris Bidwell June 8, 2018 How do you know what angle to sharpen this at? That's my biggest struggle is making sure I'm getting the proper angle. Reply Drew Vandegrift June 14, 2018 Have you reviewed the masahiro 1000 yet? Your videos are super relaxing for me. Thanks! Reply Brandon August 9, 2018 I have the same knife and whetstone and this does not work. Save your money and just get a cheap knife from walmart or macy's. Reply james woods September 11, 2018 Just resurrected an old Shun classic 10 inch classic. Before watching the video I had given up on it. I was already envied at work with one and now I .have two ha ha. Reply Steve Stevie October 14, 2018 cool I have the same knife, bought the 3 piece set … 😀 Reply Max Nielsen December 14, 2018 How come you stop after the stone and dont finish with a leather strop ? Thanks 🙂 Reply Ross Fortune January 17, 2019 Great videos! It looks like you prefer to sharpen both sides with your right hand on the handle and flipping the blade, do you find this more consistent/better than switching hands? (I'm just starting to use stones but I switch hands to avoid fatigue and i prefer working with the blade away from me so I can see the angle from spine to stone) Reply Csaba Nagy January 20, 2019 Thank you! Great job👍 Reply 39MercFlathead April 18, 2019 I am shocked that the way you sharpen is so different from what I was taught 60 years ago. But, you obviously know what your are doing. Time to open my mind to other ideas. I have two Russel stones, a hard Arkansas and a soft Arkansas that I bought 45 years ago. I have no idea what the grit is, but I would bet the soft is at least 2000 and the hard is probably 5000 based on how they feel. I've always produced the best edge of anybody I know, but I have a daughter-in-law who is working in a high end restaurant doing prep work and I don't want to sharpen her knives all the time. Besides, she is 300 miles away. I'm going to tell her about your videos. Reply Knifeloverdude 1 April 30, 2019 doesnt this knife have a convex grind? Reply gberchier June 25, 2019 WRONG ! Reply Manuel Del hoyo July 12, 2019 Hey Ricky . What’s a good combo stone of 1000 and 6000 ? And also what’s the angle of the knife to sharpen this particular knife ? Reply mrSWEETlfs November 9, 2019 What degree do you sharpen this knife at? Reply Leave a Reply Cancel reply Your email address will not be published. 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