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
As someone who wants to learn how to sharpen knives, you got any resource that are a good beginning? Or any suggestions for a beginner's stone?
I don't need to get crazy with it, its less of a hobby and more of a utility need, all of my kitchen knives are now dangerously dull.
https://youtu.be/-jb15caDe1U
Its been a few years since Ive watched his videos but I learned a lot from them. I do recommend them.
Which stones to choose is more complicated. There are cheap stones, affordable stones and very expensive stones.
I only cook at home so for me the cheap(soft, material easily abrades, needs flattening more often) ones are fine. If I had to do it again, I would probably buy the King Combination 1000/6000 stones. They have a wider surface and I believe the grit levels are good enough.
If I were some type of professional, chief or sharpener, I would probably choose Shapton stones.