Viewing a single comment thread. View all comments

Capable_Okra OP t1_j7mhk1x wrote

Reply to comment by SpringHardenSt in Knife sharpening class by Capable_Okra

Kitchen Kapers. My two chefs knives came back with the tips chipped off and bent. It looked like they had been dropped on their tips. To "repair" the issue, the store ground the tips off which took the whole tip off one knife. I've never dropped these knives- I noticed the issues as soon as I got home. The knives were wrapped for transit. The store only reluctantly refunded me for the sharpening after arguing with me and telling me I shouldn't put my knives in the dishwasher (which I never have? And I didn't use or clean the knives before noticing the issue. I unwrapped them as soon as I got home) and telling me the tips would form points again after repeated sharpening (as a home cook, I only sharpen my knives 1x-2x per year so that would take several years). I can no longer use the tips of these knives at all.

10

ponte95ma t1_j7mktyr wrote

Damn, that sucks!

I learned when this guy came to a Philadelphia university campus and gave some free demonstrations. (Korin also sharpens by mail.)

2

Capable_Okra OP t1_j7mlflf wrote

I'm planning on visiting Korin in a few weeks to buy myself a really fancy knife! Which is also why I want to sharpen myself 😁 I would just die if I got to take a class with this guy. Do you happen to know who orchestrated the demonstration? I can also get in touch with Korin to see if they have any future workshops planned.

3

themoneybadger t1_j7nwvor wrote

If I had to make one recommendation, its to buy a knife that has equal edge angles on both sides. Specialty Japanese knives can often have different angles on both sides and those knives are both difficult to use and difficult to sharpen. A single bevel or 30/70 knives are extremely niche and cannot serve the same multi purpose role of a good chef's knife.

2

ponte95ma t1_j7n4o6o wrote

Well this has escalated coincidentally 😃

Yeah, I looked and saw no relevant upcoming classes or events, but didn't scour their socials.

Vincent's demo must have been sponsored by a hospitality management program.

I wonder if JNA or Walnut Hill College would open anything to the public ...

(I did leave Vincent's demo with a double-sided/compact stone ... later added a stone fixer ... and years later, have just treated myself to a Korin usuba!)

1

Capable_Okra OP t1_j7nbpzj wrote

Thank you so much for the resources!! If you have any tips for shopping at Korin, please lemme know 😊(idk what kind of tips there would be but you seem like a knowledgeable person)

2

ponte95ma t1_j7nojev wrote

Thanks, fam, definitely still learning!

No referral code to share, I regret; but as a Korin.com lurker, I'm fairly confident that they refresh the discount in their banner at the beginning of every month.

Envious that you're gonna visit the mothership. Feel the weight, the shape of everything in your hand!

2

justaphage42 t1_j7nrsc5 wrote

Well, I guess those knives are your sharpening practice knives now..yikes. The good news is you'd be hard pressed to screw up you own knives that badly with just a whetstone. Sorry I don't have any good suggestions for places to learn but good luck! People sometimes make sharpening with a stone seem really fancy but if you're just going for a functional edge and not a mirror polish its not too bad.

2

SpringHardenSt t1_j7mirt9 wrote

Ouch, sorry to hear that. I usually take my knives to Steel&Stone, and they do a decent job.

I’ve been looking into getting a whetstone and learning how to sharpen knives myself recently, r/sharpening and r/chefknives are full of threads about picking a whetstone and links to tutorials.

1