"Greg R. Broderick" wrote in
message

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"Graeme...in London" wrote in
:


"Seth Breidbart" wrote in message
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In article ,
Graeme...in London wrote:

You might also look at a Frank Dick Multicut sharpener. This is
another worthwhile investment that may well bring your current
knives back to life.

What's the proper usage of that? It isn't obvious (or easily
googleable).

Thanks,

Seth

Seth, I hope the link works. F Dick Multicut seems throw up more
results.

http://www.chefknivestogo.com/fdicfincutfl.html

The steel is basically 7 steels in one and will hone your blades to
a perfect edge. I bought one on the back of a recommendation from a
friend who is a knife dealer/sharpener and have found it to be a
worthwhile investment.

What grit is this sharpening tool? Most (single-bevel) sashimi knives
need to be sharpened on a very fine grit stone -- I typically use a water
stone that is 1000 grit on one side for the coarse shaping and
sharpening, and 3000 grit on the other side for putting the fine edge on
the blade.

I'm also very concerned that it wouldn't be possible to maintain the
consistent bevel angle when sharpening a knife with this tool. With
western-style chef's knives and the like, this isn't such a big deal, but
with Japanese-style knives, this is a very big deal.

Greg. You are 100% accurate in your comments.

The point I was trying to make, was, the original request asked for a
recommendation for a style of knife, that I assumed Seth didn't currently
own. I merely attempted to state that this steel can significantly improve
existing Western-style knives.

Cheers.

Graeme...who fillets his fish with a 6 inch butchers boning knife