Wet Stone Sharpener
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 DMT Diafold Double Sided Diamond Knife Sharpener List Price: DescriptionDiamond, the hardest material known, is the most efficient abrasive for quickly sharpening & honing all knives and tool materials.  |
How do i remove a chip from a chefs knife?
I have a Shun chefs knife which has somehow gained a small chip near the tip of the blade and although it still holds a great edge its starting to annouy me is there any way to remove it?
i have a wet stone and a sharpener too but is there any quicker way then just grinding away?
In general to remove the chip you have to grind it away, there is no other option.
However, Shun knives come with highly polished and fairly thin edges, it's 16deg. per side vs. 20-25 on typical western knife, thus much more delicate. Edge finish is about 8000-10000 on the grit scale.
Based on what you said - "wet stone and a sharpener" I wouldn't try to grind it with that setup.
I assume you have a single whetstone. If that's the case then most likely it's medium/coarse, (500-2000 grit) which will be too rough for the edge if it's still sharp. You will loose a lot of sharpness that way.
If your stone if a polishing stone, let's say above 6000 grit then it's too fine to actually remove the chip.
You need full setup to get rid of it and keep the edge in original or even better condition, i.e. sharper.
Minimal setup would be coarse stone 500-800 grit to remove the chipped area, then 1500-2000 grit stone to put initial finer polish on the edge and then polishing stone anywhere from 6K and above.
Alternatively you could use sandpaper/mousepad method then you need sandpaper starting from 400 grit, then 600, 1000, 2000 and then microabrasive 5 micron and below.
More on sharpening stuff here - http://www.zknives.com/knives/sharpening/index.shtml
If you want it professionally sharpened then Dave Martell is the guy - http://www.japaneseknifesharpening.com/sharpening.html
Dave specializes on Japanese kitchen knives and top chefs trust him with their beloved blades. I've seen his work and it's nothing short of superb. Even though I own extensive collection of various sharpening equipment and sharpen all of my blades myself, I still asked him to sharpen one of my Japanese knives for me, just to learn from it. IMHO his prices are very reasonable.
