The Shun Premier Knife is a Japanese knife known for its extreme sharpness. Its sharpness is partly due to the angle at which it gets sharpened. They are known to last a long time, adding to their popularity. So, what is the optimal angle for shun knife sharpening?
For those unfamiliar with Shun Knives, it is a kitchen knife made in Japan. It comprises more rigid steel than most European knives, which gives it a longer-lasting edge. The Shun Knife gets beveled at a 16-degree angle, much sharper than the average kitchen knife.
You can also get free sharpening for your Shun knife.
The angle you sharpen your knife depends on a few factors. The first factor is the type of steel the knife is made of. Shun knives are pure high-carbon stainless steel, which means they are tough and will hold an edge well. However, they are also more difficult to sharpen than other types of steel.
Another factor to consider is the type of use the knife will see. A paring knife, for example, is used for delicate tasks like peeling fruit or removing the seeds from a tomato. It doesn't have to be as sharp as a chef's knife that gets used for more strenuous tasks like chopping vegetables.
On the other hand, you can use a shun knife for various tasks in the kitchen, so it is essential to find the right balance of sharpness and durability. Serrated knives may also require a different type of sharpening.
The last factor to consider is your personal preference for sharpening. Some people prefer a sharper angle for their knives, while others prefer a more blunt angle. Ultimately, it depends on what feels the most comfortable for the individual and what works best for the task at hand.
The optimal angle for sharpening a Shun Knife with a knife sharpener is between 15 and 20 degrees. It will ensure that the knife retains its sharpness and that it will work for anything it's up against.
There are things to consider when sharpening a Shun Knife.
Now that you know the optimal angle for sharpening a Shun Knife, it's time to learn how to hone the knife. Honing is an integral part of knife care, as it helps to keep the blade in good condition and prevents it from getting too dull.
A honing steel is needed to hone a Shun Knife. A honing steel is a long, thin rod made of diamond or ceramic. It realigns a knife's edge, which helps keep it sharp.
To use honing steel:
Repeat this process a few times until the entire blade gets honed. Remember to touch lightly, as too much pressure can damage the knife's edge.
After you've honed the blade, it's essential to wash and dry the knife. It will remove any debris that could dull the edge of the blade.
Sharpening Shun Cutlery From Their Official YouTube Channel
Now that you have your newly sharpened knife, it is crucial to care for it properly. First, always hand wash the knife with soap and water. Never put it in the dishwasher, as this can damage the blade. Second, always dry it off entirely after washing it.
Third, store the knife in a safe place where it won't get damaged. A knife block is a great option, as it protects the blade and keeps it from getting dull. Never use the Shun knife on hard surfaces like ceramic or glass. Always sharpen it regularly to keep it in good condition.
Micro-corrosion is a big problem for any kitchen knife, but it's especially dangerous for a Shun Knife. The high-carbon stainless steel of the blade is very susceptible to corrosion.
Corrosion happens when the steel gets exposed to moisture and oxygen, which causes it to rust. Rust can damage the blade of a knife and make it less sharp. Not to mention, it will lead to needing to replace the blade.
