Its been a few months since I sharpened my kitchen knives.
They usually only need a touch up. Ill do a few strokes on the 400, 1000, and do a few more strokes on the 3000.
These stones are cheap ones I found online and the 8000 actually feels more aggressive than the 1000 so I usually dont use it.
After the 1000 grit I will strop it a few times on a strop I made from offcuts and some thick vegtan with green compound.
#tools #kitchen #sharpening #oc
There are lots of good videos on YouTube which I know is not a helpful answer without some links but remember there is no one correct way to do it.
What I wanted to add was once you've watched some stuff practice on a knife you're not precious about is the best thing to do. Using one of the little plastic wedge blocks to get an ideo of what angle is in your hands is really helpful at first, then eventually you won't need it.
The good thing to remember is you basically cannot ruin the knife. The first couple times you try to sharpen you'll probably end up with a pretty dull knife, don't get discouraged. Just try again, you can always bring the edge back. You'll learn a technique that works for you and eventually you'll get it.