Welcome to the ultimate guide on how to sharpen Shun knives! As a kitchen enthusiast, you know that a sharp knife is essential for efficient and precise cutting, slicing, and dicing. Shun knives are known for their excellent craftsmanship and sharpness, but even the best knives need sharpening eventually. Sharpening a Shun knife may seem daunting at first, but with the right tools and techniques, it can be a straightforward and satisfying process.

To sharpen Shun knives, you will need a whetstone and honing steel. First, soak the whetstone in water for 5-10 minutes, then place it on a stable surface. Hold the blade at a 15-20 degree angle against the stone and move it back and forth with light pressure. Repeat on the other side. Next, use a honing steel to maintain the knife’s sharpness between sharpenings. Hold the steel vertically and run the blade along it, starting at the base and ending at the tip. Repeat on the other side. Always remember to clean and dry your knives after sharpening to prevent rusting.

In this guide, we’ll walk you through everything you need to know to sharpen your Shun knives like a pro, from selecting the right sharpening tools to honing and polishing the blade.

By the end of this article, you’ll be able to sharpen your Shun knives to a razor-sharp edge and enjoy effortless cutting in your kitchen.

So, let’s get started!

How to Sharpen Shun Knives

I will provide you with a step-by-step guide on how to sharpen your Shun knife, ensuring that it remains sharp and ready for use.

Step 1: Choose the Right Sharpening Tool

Before you begin sharpening your Shun knife, you need to choose the right sharpening tool. There are two types of sharpening tools you can use: honing steel or a whetstone.

A honing steel is used to straighten the blade and remove any small nicks. It doesn’t actually sharpen the knife, but it helps to maintain the sharpness of the edge. A whetstone, on the other hand, is used to sharpen the blade by removing a small amount of metal from the edge.

Both honing steel and whetstone can be effective, but for best results, we recommend using a whetstone. Whetstones come in different grits, with coarser grits used for sharpening dull knives and finer grits used for maintaining sharp edges. We recommend using a 1000/6000 grit combination stone for sharpening and honing your Shun knife.

Step 2: Prepare the Whetstone

Before you start sharpening your Shun knife, you need to prepare the whetstone. Soak the whetstone in water for at least 10-15 minutes before use. This will prevent the blade from overheating and damaging the edge during the sharpening process.

Step 3: Hold the Knife at the Correct Angle

When sharpening your Shun knife, it’s important to hold the blade at the correct angle. The ideal angle for a Shun knife is between 16 and 18 degrees. You can use a sharpening guide to help you maintain the correct angle, or you can simply use your own judgment.

Step 4: Sharpen the Blade

To sharpen the blade, place the whetstone on a flat surface and hold it steady with your non-dominant hand. Hold the Shun knife with your dominant hand and place the blade at the correct angle on the whetstone. Begin by using the coarse side of the whetstone (1000 grit) and make circular motions with the blade across the stone, from the base to the tip of the blade. Use light to moderate pressure and make sure to maintain the correct angle.

Repeat this process on the other side of the blade until you’ve sharpened both sides evenly. Once you’ve finished with the coarse side, move on to the finer side of the whetstone (6000 grit). This will help to refine the edge and remove any remaining burrs.

Step 5: Hone the Blade

After sharpening your Shun knife, you should hone the blade to maintain its sharp edge. Use a honing steel to straighten the blade and remove any small nicks. Hold the honing steel vertically with the tip resting on a flat surface. Hold the Shun knife at a 16-18 degree angle and run the blade down the honing steel, from the base to the tip of the blade, using moderate pressure.

Repeat this process on the other side of the blade, making sure to maintain the correct angle.

Step 6: Clean and Store the Knife

After sharpening and honing your Shun knife, it’s important to clean and store it properly. Wipe the blade clean with a damp cloth and dry it thoroughly. Store your Shun knife in a knife block or on a magnetic strip to prevent damage to the blade.

Sharpening a Shun knife on a whetstone

• First, find a sharpening stone that is appropriate for your knife
• Shun knives are made of high-carbon steel, so you will need a honing stone with a fine grit
• Wet the stone with water and sprinkle some honing oil on it
• Place the knife on the stone at a 20-degree angle
• Use light pressure to move the blade back and forth across the stone until you have achieved a sharp edge
• Rinse off the knife and honing oil and dry it with a clean towel

Best Sharpener for Shun Knives

If you own a Shun knife, then you know how important it is to keep the blade sharp. A sharp knife not only makes cooking easier but also safer. With that said, finding the best sharpener for Shun knives can be tricky since there are so many on the market.

To help narrow down your search, we’ve compiled a list of the best sharpeners for Shun knives based on customer reviews and ratings. First on our list is the DMT W6EFC DiaSharp Bench Stone Sharpener. This product gets high marks for being easy to use and delivering great results.

The diamond surface works quickly to hone in on your blade, and the extra-fine grit produces a razor-sharp edge. Plus, the ergonomic design keeps your hands comfortable during use. If you’re looking for an electric option, then take a look at the Chef’sChoice 15 Trizor XV EdgeSelect Professional Electric Knife Sharpener.

This one uses three different stages to Sharpen, hone and strop your blades back to their original factory edge all in just seconds! It’s also very easy to use, even for beginners. And like the DMT sharpener above, it comes with a comfortable grip so you can sharpen for longer periods of time without experiencing fatigue.

Shun Electric Knife Sharpener

If you are looking for an electric knife sharpener that is both affordable and effective, the Shun Electric Knife Sharpener is a great option. This sharpener uses 100% diamond abrasives to quickly sharpen your knives, and it also has a honing stage to keep your blades in top condition. The compact design makes it easy to store, and the nonslip base ensures that it stays in place while in use.

Shun Honing Steel

A honing steel is a rod of steel, diamond, or ceramic that is used to straighten and clean the blade of a knife. It is also known as sharpening steel, but this term is misleading because it does not actually sharpen the knife. Honing steel only hones or polishes the blade, which helps to keep it sharp.

Honing steel should be at least as long as the blade of the knife that it will be used on. The rod should also be slightly thinner than the width of the blade. This allows for even contact with the entire edge of the blade when honing.

Honing steels come in different grits, which determine how coarse or fine they are. A coarser grit will remove more metal from the blade and can be used to fix dull or damaged blades. A finer grit is better for maintaining a sharp edge and should be used more frequently than a coarser one.

To use a honing steel, first find the angle you need to hold it based on the type of knife you are using it on. For most knives, this angle will be around 20 degrees. Place the tip of the rod on a cutting board or countertop and hold it at your chosen angle.

Next, take your knife in your other hand and place the edge against the rod so that only half of its width is touching. Apply pressure evenly as you swipe the blade down (or away from you) along the length of hone.

Shun Knife Sharpening Angle

Shun Knife Sharpening Angle A lot of people are unsure about what the proper shun knife sharpening angle is. After all, there are a lot of different angles that you could use, so how do you know which one is right?

Well, luckily, we’re here to help clear things up! The first thing that you need to understand is that there are two different types of blades on a shun knife – the edge and the spine. The edge is the sharp part of the blade that you actually use to cut things, while the spine is the unsharpened back portion.

Because of this, you’ll want to focus on getting a nice, even angle along the entire length of the edge. So, what’s the best way to go about doing this? Well, a good rule of thumb is to hold your knife at a 20-degree angle against your stone.

This may seem like a small angle, but trust us – it makes a big difference! Then, simply run your blade along the stone until it’s nice and sharp. It really is that simple!

Of course, if you’re having trouble getting started or just want some extra guidance, feel free to check out our video tutorial on how to sharpen you shun knife at home. Just follow along and soon enough you’ll be an expert yourself!

Frequently Asked Questions (FAQs):

Conclusion

sharpening your Shun knife is essential for maintaining its performance and longevity. With the right tools and technique, you can easily sharpen and hone your Shun knife to ensure it remains sharp and ready for use. Don’t let a dull blade ruin your cooking experience – follow these simple steps to sharpen your Shun knife like a pro!