Hello everyone.
I got to Japan 2 months ago.
I brought a Waiter and Climber SAK with me.
I also brought my F1.
(No probs a customs, I was wearing a suit!)
I got my F1 in January (when I was in the UK).
Looking on the BCUK site I saw lots of things about it. (that's why I bought it).
One of the things I saw was removing its secondry bevel.
Now the knife came shaving sharp. I scared my land lord by shaving my arm in front of him!
So in my foolishness I decided to try and remove this other bevel thing.
Now, I'm a complete novice when it comes to knives, so I'll say this.
"Only do something with someone experienced to guide you"
I used the wet 'n'dry and mouse mat technique.
I was left with a knife that had lost its edge.
I've tried repeatedly to get the edge back using wet'n'dry.
Using a belt, stropping.
Today I bought a sharpening stone from a Japanese supermarket (it sells everything).
It cost about 2500yen~£12.50 roughly.
Today with some careful work I've just started to get it to shaving sharp.
#240 and #1000 are marked on the stones. 7inch long.
I used both stones.
The #1000 seemed to really work.
I didn't know if I should use them dry or with oil.
So I used my trumpet valve oil!
I know now, not to do what the experts suggest.
I'm not an expert.
People here have a depth of knowledge which I possibly might have, if I receive some proper 1on1 instruction, and practice for the next lifetime or so.
Don't mess around with your gear.
I was maybe lucky not to do anything too drastic.
I've used the knife since I got here for food prep.
It now can slice a tomato cleanly.
Not bad for a knife of that thickness.
As my late grandfather said "if it can cut a tomato it's sharp".
However as British Red has said. "Its not a proper slicing knife".
But for me it's a good compromise between strength and (hopefully) sharpness.
Please give me any advice that would help me get the best out of this tool.
I've not yet visited a Japanese knife shop, when I do I'll send you the pictures.
All the best,
Yorkshire Boy.
I got to Japan 2 months ago.
I brought a Waiter and Climber SAK with me.
I also brought my F1.
(No probs a customs, I was wearing a suit!)
I got my F1 in January (when I was in the UK).
Looking on the BCUK site I saw lots of things about it. (that's why I bought it).
One of the things I saw was removing its secondry bevel.
Now the knife came shaving sharp. I scared my land lord by shaving my arm in front of him!
So in my foolishness I decided to try and remove this other bevel thing.
Now, I'm a complete novice when it comes to knives, so I'll say this.
"Only do something with someone experienced to guide you"
I used the wet 'n'dry and mouse mat technique.
I was left with a knife that had lost its edge.
I've tried repeatedly to get the edge back using wet'n'dry.
Using a belt, stropping.
Today I bought a sharpening stone from a Japanese supermarket (it sells everything).
It cost about 2500yen~£12.50 roughly.
Today with some careful work I've just started to get it to shaving sharp.
#240 and #1000 are marked on the stones. 7inch long.
I used both stones.
The #1000 seemed to really work.
I didn't know if I should use them dry or with oil.
So I used my trumpet valve oil!
I know now, not to do what the experts suggest.
I'm not an expert.
People here have a depth of knowledge which I possibly might have, if I receive some proper 1on1 instruction, and practice for the next lifetime or so.
Don't mess around with your gear.
I was maybe lucky not to do anything too drastic.
I've used the knife since I got here for food prep.
It now can slice a tomato cleanly.
Not bad for a knife of that thickness.
As my late grandfather said "if it can cut a tomato it's sharp".
However as British Red has said. "Its not a proper slicing knife".
But for me it's a good compromise between strength and (hopefully) sharpness.
Please give me any advice that would help me get the best out of this tool.
I've not yet visited a Japanese knife shop, when I do I'll send you the pictures.
All the best,
Yorkshire Boy.
