Sharpening Japanese Shun Kitchen Knives

bigbre

bigbre

Joined
Dec 9, 2008
Messages
270
Hey yall,

I was wondering how you guys would go about sharpening the Shun Pro knives...they have a VG10 core. I have a Sharpmaker and am fairly good with it.

Could you guys help me out. I need it to be simple and very easy because these knives are my parents kitchen knives and they are not good at sharpening. We have found the motorized ones, but i would rather have that is normal unless yall think that they are good.

Help me!

Thanks,

-Alex
 
Assuming the angles are lesser (coat the edge with a Sharpie and see if the shoulder or apex is being abraded when you use either of the Sharpmaker settings, if either setting removes the sharpie at the edge (use the 30* setting if you can) you're good to go) just use the Sharpmaker as in the instructions and you should be good to go.
 
Hold up a bit. Are you sure you have Shun Pro knives? The only Shun Pros I've seen are one-sided, beveled edge with a hollow-ground back. These are traditional Japanese style blades and they differ from the regular Shun line of knives. One-sided knives should never go in a machine. Only one side is to be sharpened and there are two bevels on that side that need to be ground. If you could post a picture, it would be really helpful so that we know what you're working with.
 
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Please do not put that knife on an electric sharpener. If they are the Pro series, changeofseasons is correct. The back side is the partially hollow ground side and should not be sharpened. The front side has a very acute angle, 15 degrees I believe with a smaller back bevel. Once you get a burr to form, it will come up on the hollow grind side. Remove it by lightly steeling that side, or stropping it off.
 
thanks yall,

they might not be the pros...i will post a picture of it in a few mins

-Alex
 
The Kaji series has a SG2 core, not VG-10. My experience has shown that SG2 will take a much finer edge than the VG-10. You've got a great set of knives!

As for sharpening, if they are door knob dull, I'd start with a medium stone. Your bevel should be 16 degrees inclusive. If you've still got a workable edge but needs to be touched up, an extra fine stone should suffice. Stay with the 8 degrees per side. Lightly strop to finish.

Another option you have is to send them to Kershaw and have them re-sharpen them. I believe they will do this for free. All you're out is the postage and insurance to Oregon and they will take it from there. Contact Kershaw directly 800-382-2891 and ask for Warranty Service. They will take care of you. If you have them sharpened somewhere else, make sure you tell the person that you want a 16 degree inclusive bevel, with no back bevel.

Regardless of what you choose, stay away from the electric sharpener. Seriously! And I'd avoid diamond stones unless you know what you're doing. These are top shelf cutlery pieces, and you can bugger them up easily if you don't know exactly what you're doing.

Best of luck!
 
SPX

on the sharp maker should i be using the 30 degree inclusive? the backbevel setting?

-Alex
 
You need 16 degrees inclusive, or 8 per side.

Personally, if you're not 100% comfortable with doing this, call Kershaw and make arrangements to send them in. They will tell you how to package them for safe delivery and return them with a factory new edge. All it costs you is time without the knives, postage and insurance (I'd recommend the insurance!).
 
ok thats what i figured.

i will probably send half of them out at a time so that i can be sure we have some knives for the holidays.

i will surely send them with insurance...

thanks alot man.

-Alex
 
thombrogan said:
I thought they were 16 per side/32 inclusive. Shun Kaji rock!
Click to expand...

For the price they should! I wish I had an entire set, but I've found a good chef's and paring knife work well for me. I go lower end on the slicing and boning knife. I've got one of Dan Koster's Santokus, and that thing is a beast. It could easily double for a small machete. :D
 
Would you have any idea how long it might take to get them back? just curious...Dad asked me thats why im asking...

also what is SG2? what would that compare to?

-Alex
 
Depending on how dull they are a loaded leather strop and time will work. I highly doubt you can stuff up the edge this way.
 
The Kershaw lady should be able to give you a time frame, as I've never sent a knife back to them for sharpening or warranty work. I would expect a week or two? Just guessing...

SG2 is also known as SGPS, or Super Gold Particle steel. Made by Takefu Speciality Steel in Japan, it is a powdered steel, and has excellent edge holding properties. I have 2 Kershaw folders in SG2, the Blur and JYD II. What is it close to? This is somewhat subjective, depending on who you ask. I feel it shares a lot of properties with VG-10, but will take a much finer edge. It will take a razor edge. Extremely well made and properly heat treated. I have read on other forums that side by side, the SG2 Shuns are far superior than the VG-10 Shuns.
 
I reviewed the Shun portion of Kai's website.

http://www.kershawknives.com/knifetech.php?feature_id=27&brand=shun

It looks like thombrogan is on the money the way I read it. They compare their edge angle to anonymous other companies having 22 degrees. Wusthof runs a 22 per side/44 inclusive degree edge bevel on their knives other than their Santoku's and Le Cordon Bleu series which is 17 per side/ 34 inclusive edge bevels. Therefore, I think using the Spyderco Sharpmaker on the back bevel angle and have very good success. You might confirm with the good folks producing Shun knives (which I love).

Merry Christmas and Happy Holidays.
 
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I have VG-10 kitchen knives and they are easily sharpened with a steel. The SG-2 would require a ceramic rod I assume.
 
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