Sharpening differences between VG10, Swedish stainless, and white number 2

[dafox]

New to sharpening. Just sharpened my first knife on a Japanese water stone. Sharpened a Tojiro dp 210 gyuto on a Chosera 800, used the magic marker trick and it worked well, very pleased. Using this edge for this week (home cook) to see what an 800 edge feels like, will polish next week on a Suhero Rica 5000. My other knives are an Itto Ryu 210 Gyuoto with a w#2 core and a Gesshen Ginga gyuto 210 Swedish stainless. Wondering what to expect in differences while sharpening these different steels. Thanks for your suggestions and insights.

[gladius]

The rest will be easier to sharpen, the IR the easiest.

[dafox]

The rest will be easier to sharpen, the IR the easiest.

Thanks. The white number 2 is so nice and sharp.

[Chefcallari]

White #2, Swedish, vg-10

Thats the order of ease and fun in sharpening in my opinion lol
If your new to sharpening and you got a good edge on vg10 your gonna bust a nut when you try Swedish, and blow your mind on the white 2 lol.
Have fun brother

[Igalor]

yes. ashi does some outstanding ht on their knives, the ss gyuto I have is the easiest stainless to sharpen I've come across,

[dafox]

White #2, Swedish, vg-10

Thats the order of ease and fun in sharpening in my opinion lol
If your new to sharpening and you got a good edge on vg10 your gonna bust a nut when you try Swedish, and blow your mind on the white 2 lol.
Have fun brother

Perfect, thank you.

[dafox]

yes. ashi does some outstanding ht on their knives, the ss gyuto I have is the easiest stainless to sharpen I've come across,

Thanks, have you ever sharpened ginsan, ginsanko?

[gladius]

Thanks, have you ever sharpened ginsan, ginsanko?

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Ginsan is a clone of Swedish steel 19C27.

[dafox]

Thanks, have you ever sharpened ginsan, ginsanko?

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Ginsan is a clone of Swedish steel 19C27.

Thanks

[Igalor]

yes. ashi does some outstanding ht on their knives, the ss gyuto I have is the easiest stainless to sharpen I've come across,

Thanks, have you ever sharpened ginsan, ginsanko?

the wife has a kaneshige santoku in g3 that is very easy to sharpen as well, the ginga is just a little easier, maybe because of its thinnes.

[dafox]

yes. ashi does some outstanding ht on their knives, the ss gyuto I have is the easiest stainless to sharpen I've come across,

Thanks, have you ever sharpened ginsan, ginsanko?

the wife has a kaneshige santoku in g3 that is very easy to sharpen as well, the ginga is just a little easier, maybe because of its thinnes.

Thanks

[VictorMackay]

I also recently sharpened all my knives

[Radar53]

White #2, Swedish, vg-10

Thats the order of ease and fun in sharpening in my opinion lol
If your new to sharpening and you got a good edge on vg10 your gonna bust a nut when you try Swedish, and blow your mind on the white 2 lol.
Have fun brother

Pretty much sums up my thoughts as well

[Ourorboros]

The big difference is that with VG-10, many heat treatments leave more stubborn burrs that you may be chasing.

[FisherMAn1298]

Welcome to the joy of the addiction to japanese knives! Isn't it the most relaxing thing in the world to sharpen your knives? I love it when you put a really keen edge on a blade and slide it across your thumbnail and feel the smooth ege of the steel, no drag, bumps or knicks at all. Just a sweet sliding sensation as it goes across the nail. There's your test, then you cut your paper. W#2, ginga, then vg-10. vg-10 just can[t best the other 2, they were made for sharpening. They say white #2 is a very pure steel and the powdered steels were engineered for this. almost like they cloned the white and blue steel. Rhc has a say in it too, just don't use too much force. With quality steel on a good stone just slide the blade across and let the stone do all the work. With Shapton Glass stones you move along the stone like a feather and the steel comes off on the first stroke. You can have a burr in less than 10 strokes sometimes. Enjoy!