KD: do you have Shun knives? Don't forget that Shun will sharpen your knives for free once a year.

I have a couple of Shuns, but I thought that the sharpening offer was no longer in effect? Most of my knives are not Shuns, anyway, and I have my eye on the Zwilling Kramer. I tried one out at Sur La Table, and, even though it was not sharpened to my liking, I found the handle sooooo comfortable. Plus, I really love that carbon.

Will it sharpen serrated edges? I have a Shun knife, forgot the name but it is the large all-around utility knife - the tip is rounded and it has serrated edges. I use it all the time so hate the thought of mailing it off to be sharpened, but it definitely needs it!

The video says nothing about serrated edges, so I assume that the sharpener is for non-serrated edges only. I searched for updates regarding Shun's "free" sharpening offer, partly on the basis of which I purchased a Shun for a DD, who has no interest in knife maintenance, and found that the offer was discontinued one month after my purchase. Below is one link to that effect.

Here is a link that might be useful: Much to my chagrin, they made a liar out of me

Aargh. So they stopped about 3 months after I bought mine. Was also a selling point for me.

KDs hunch on serrated knives is correct. On the site that she linked to, it explicitly says that they do not recommend the electric sharpener (or any electric sharpener, for that matter) for serrated knives.

Back to original thread: Shun's "partner" charges about $6/knife, and the machine costs ~$275. I think that, for me, getting them professionally sharpened would make more sense...

You can get a few nice Japanese waterstones and a honing angle guide for under $100 at any good woodworking/tool shop, which seems like a much better deal.

Looks like a pretty nice gizmo if you don't mind the price. If it came with an extra-fine stone in addition to the 1000 grit, I'd seriously consider it for the convenience.

They have a manual stone/jig combo for $100 that's also pretty tempting. I have a set of japanese and ceramic waterstones but am just too lazy to go make my own jig. If you go with the manual combo I linked below, be cautious in using the steel. I'm not sure a steel is a good idea or even necessary for Japanese knives.

Here is a link that might be useful: Shun whestone system

KD, I haven't tried that one, so I'll be no help for you. I have a Japanese stone 1000/6000 and love it. Call me old school, but I don't like the pull through machines.

I have stones, too. I use them on my French and German knives, but I was not happy with my efforts on the Globals and, therefore, am reluctant to try them on the Shuns and Misonos. What is the hardness of the steel of the knives on which you all use your stones?
(One of the mail order sharpening services on The Knife Forums site goes to a 12,000 for his final stone. Chiefneil, what is your fine stone?)
I've also been eying the Wicked Sharp system. Given the issues that sometimes flare up with my hands, I'm thinking that a system with a good guide may be the way for me.
The DD and DSIL don't seem to take care of their requested Shuns very well. I'm looking for something that they might possibly use. Perhaps it's fetishistic, but care of things like knives, china, furniture, etc., is very important to me.

My main stones range from about 1000 grit up to 10,000 or so. To be honest I've had them so long I forget what the exact grits are, I just remember the order to use them. Anyway, at the time I bought the best available stones from the Japan Woodworker (link below). Japanese and Shapton (ceramic) stones used to be hard to find, but Amazon seems to have a good collection these days. A lot of people also like the Scary Sharp method and it's cheap to get into.

I've been working on developing my freehand skills on my Henckels knives with them. I'm probably not doing it right since I don't seem to be getting them any sharper than my chef's choice electric sharpener, which is why I think I need to go make myself a guide jig or just buy that one from Shun.

Here is a link that might be useful: Japan Woodworker

Just realized I didn't answer your question on the steel hardness. I use my stones on the irons for my handplanes, the hardest of which is Rc60-62.

It's noticeably harder/longer to sharpen the Rc60-62 irons compared to the softer irons. I believe the Shun VG10 steel is around Rc62, and the SG2 is Rc64. Which is why a nice electric sharpener like the one you linked would appeal to me if it included fine and extra-fine wheels.

The 8000 grit Shapton stone yields a mirror finish and I don't see the point of going to that much less beyond it (for knives...). I use the Shaptons for my wood chisels and plane irons, and finish hone with Jeweler's Rouge on a hard felt wheel, and they are scalpel-like at that point; I think you would have to be a very high level chef to need that degree of edge, and the maintenance of those edges would be so time-consuming. For my planes it's one nick and the party's over. An edge that will be damaged by contact with another metal object during cleanup, then require a lengthy, precise and multi-step process to restore it wouldn't have appeal to me, knowing with certainty that such contacts would always occur.
I'm a profoundly low-level cook, and I rely on the as-needed few swipes across a coarse water stone (600 grit) to make the knives do their work. The rough-grit sharpening leaves a micro-serrated edge that really cuts well, and I needn't worry about it being damaged. I have to baby my chisels and planes, OTOH.
Casey

I have a small Wusthof Classic Ikon set. I think they are around 61 but not quite sure. Let us know what you decide KD and how it works, please.

Celt: You made me curious. Looks like it is Rc 58.

Here is a link that might be useful: Wusthof website

Here's a pic of one of them Angie. That link did not show the handles I have. Hope this helps.

Hi, Celt: Oooh, and a fine looking knife that is! Although I haven't handled it, I have to agree with your choice: I think the handle of the Classic Ikon looks more comfortable than the good ol' Classic. Not that I would turn either away if it turned up on my doorstep! (Hint hint: got any extras? ;-)

There are plenty of third-party websites that sell Wuesthof that say that the metal and temper of the blades of the Classic and the Classic Ikon are the same. For example, http://www.bestkitchenknives.com/wusthof-knives-classic-ikon.html says

Wusthof Classic Ikon is a beautiful line of Wusthof knives and probably our favorite Wusthof knife line. The metal formula for the Classic Ikon line is identical to the famous Classic forged line and is precision forged from a solid slab of steel, then tempered to a Rockwell 58 hardness. The Wusthof Classic Ikon line has a sturdy ergonomic handle for a comfortable fit and a sleek and exciting appearance. The Wusthof Ikon line has a bolster angled towards the hand for exceptional control, balance and comfort. A few of the difference for the Wusthof Classic Ikon line's knife blade: The blade is ground thinner, so less resistance when chopping and slicing; the entire length of the Ikon blade can be sharpened, due to the partial bolster. The Classic Ikon line is a perfect mix of tradition and contemporary technology and styling.
However, I was looking for something definitive, and therefore only the Wuesthof website should suffice. I could not quite find a definitive statement, but seems pretty clear. There is an explicit statement that the formulation of the steel of the Classic and the Classic Ikon is identical (viz., X50CrMoV15). This can be found, for example, on the third page of the catalog linked below. I cannot find an explicit statement that they are both tempered identically, but if you look on the penultimate page of the catalog linked below, it describes the tempering of "Wuesthof knives" (i.e., without distinguishing the models) next to pictures of their entire lineup, listing the tempering as 58c.

Of course, harder isn't necessarily better. Wuesthof knives are tougher (in the technical sense of the word) than, for example, Shuns. That makes them better suited for many cooking tasks. Eventually, my meager set of nice knives will be rounded out by a top-flight European chef's knife, probably German. If I ever have a kitchen, that is!

Here is a link that might be useful: Wuesthof catalog