Wed Jul 10, 2013 7:58 pm
Wed Jul 10, 2013 8:23 pm
Thu Jul 11, 2013 5:55 am
Thu Jul 11, 2013 6:33 am
chefknivestogo wrote:Ok, using a 1K King by itself and then using a rod for touch up. I think we can do better than this.
If you have the Mac rod I would recommend continuing to use that. I like it better than most rods we sell including the idahone which was mentioned. That should be your only touch up rod at work. Forget strops for touch ups at work since they don't survive commercial kitchen environments very well.
The King 1K will work fine but adding a stone or two can speed your work and make your edges a lot better. Getting a low grit stone like the latte 400 will make grinding an edge and getting that first burr very quick and will save you time and energy. Then go to your king and you won't have to sharpen nearly as long with it. Then finish on a 5k-6k stone like the suehiro rika or the arashiyama. Send back the polish steel and trade for these two stones for about the same price as your rod and I think you will get much better results on your edges.