Sun Sep 08, 2013 3:16 am
Depends on knife and such. Quick bevel reset 220 shapton pro. If carbon and feeling like a go getter: natural 400, 800 or 1k nat, aoto, 6k unknown nat, then pick between 5 polishing stone
if SS then all pro from the 220, 2k and 5k and if once again feeling like a go getter kitayama.
Sun Sep 08, 2013 8:52 am
Arashiyama 1000 and 6000, and an Imanishi 10k. On harder Japanese steel (AS, especially), I strop on newspaper. German stuff I stop at 6k, and finish on a loaded leather strop.
Sun Sep 08, 2013 9:49 am
I have a few blades that use daily, and a shun ken onion I cherish. I have my friend Aaron Gibson sharpen my knives for when when ever the blades need it.
honesuki blade would be perfect my daily use. Pick me please.
Sun Sep 08, 2013 6:05 pm
Currently don't sharpen, just use a MAC ceramic hone daily. Looking into ordering some stones in the near future so that I can change that.
Sun Sep 08, 2013 7:18 pm
I've used an edge pro for years but have recently purchased a 1000 numbatama and was given a 1000/4000 combo stone that has encouraged me to take the plunge into hand sharpening. I also made a balsa strop loaded with .5 CO that I use regularly. Count me in!
Sun Sep 08, 2013 7:45 pm
King 1k/6k w/10k nagura
remove the wire edge on the end grain of a cutting board.
Getting a knockoff edge pro with some sharpton glass stones and the anglecube to try for better precision.
Sun Sep 08, 2013 11:45 pm
I sharpen my knives beginning with thinning the front (right) side with the cutting edge facing me and applying pressure on edge trailing strokes (pushing away from me). I then proceed to thin the back (left) side of the blade. I sharpen the back side differently by placing the stone horizontally and sweep left to right.
My current progression is a #600 diamond plate followed by a #1000 nubatama hard. At this point I will start to blend the newly thinned angle to the cutting edge. This makes a slightly concave blade face. The back edge I keep at almost zero degree grind.
Normally I would strop a micro-bevel on a #6000 but l sold the stone.
Mon Sep 09, 2013 1:44 am
I don't know how to sharpen yet but I would love to learn
Mon Sep 09, 2013 6:45 am
Cheap Tokio Kitchenware Combo Stone with 240 and 800 grit.
Cheap Sun Tiger Combo Stone with 1000 and 6000 grit.
Selfmade leather strop with 1 micron german straight razor sharpening paste.
Selfmade leather strop with .3 micron PG 17 chromium oxyde pigment.
Depending on condition of the blade i might start further down.
And for my grandmother's cheap-ass knives that she never takes care of: The rough bottom of a coffemug followed by her approx. 70 years old honing steel do nicely.
Mon Sep 09, 2013 11:03 am
I use a 1000/6000 king stone. I also have a 220 diamond plate for repairs and a felt strop and a leather strop for finishing. Next step will be a progression with either an 8 or 10k stone for finishing.
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