For sharpening a Japanese gyuto knife with an asymmetrical blade, it is generally recommended to use a whetstone rather than a Chef's Choice type electric knife sharpener. Here's why:
Asymmetrical blade angle: Japanese gyuto knives often have a single bevel or an asymmetrical edge, with a steeper angle on one side and a flatter angle on the other. Electric knife sharpeners typically have fixed sharpening angles and are designed for symmetrically ground blades. Using an electric sharpener may result in altering the angle and symmetry of the blade, which can affect its performance.
Control and precision: Whetstone sharpening allows for greater control and precision over the sharpening process. You have the flexibility to adjust the angle and pressure based on your specific knife and sharpening preferences. This level of control is difficult to achieve with electric sharpeners.
Preservation of blade quality: Whetstone sharpening is a gentler method compared to the aggressive nature of electric sharpeners. Using an electric sharpener can remove a significant amount of material quickly, potentially shortening the lifespan of your knife and affecting its overall quality. Whetstone sharpening allows for more gradual and controlled removal of material, preserving the integrity of the blade.
Tailored sharpening: With a whetstone, you can choose different grits to achieve the desired level of sharpness and refinement. Coarser grits can be used for repairing chips or reshaping the edge, while finer grits can provide a polished, razor-sharp finish. Electric sharpeners typically offer limited options for different grit levels.
While using a whetstone requires some practice and technique, it offers more flexibility and precision, especially for knives with unique characteristics like Japanese gyuto knives with asymmetrical blades. If you want to maintain the original qualities of your gyuto knife and achieve the best possible results, investing time in learning how to sharpen it with a whetstone is highly recommended.