Recently I stumbled upon the video Mark has on his Sharpening Videos on CKtG where his friend Curtis Chung demonstrates an alternative method of sharpening and in his case, he is using Chosera's. His method is a very fluid, sweeping motion that is, as Marks says, very elegant and in the case of Curtis, one that yields very impressive results.
The sweeping motion used allows full contact of the entire length of the knife edge on the stones with each sweep , you are not sharpening in sections and therefore the result is a uniformly sharpened edge. I on the other hand, a person who sharpens the blade in sections could potentially not reach the same results due to an inability to complete the process in a uniform matter.
My problem is that in his method there is no stopping to check for a burr, you just keep going and the burr is removed but that visual check is not made, I don't think it has to be made in his method but it just feels strange not to do so.
Also, in his video he is sharpening a new knife, the 15 stroke count he uses would not be sufficient on a dull knife. Curtis is a very meticulous sharpener as seen in the video.http://www.chefknivestogo.com/nach10supowa.html
(Also, I have never felt that the edge I create is not sharpened evenly, with practice it is quite simple to ensure there is no gaps between the heel, belly and tip of the knife).
I find the "Curtis" method very easy to follow and to keep count of strokes. Does anyone here have any experience with the method that Curtis Chung uses and if so, how is it on dull knives, very dull knives that is. Is it just a matter of increasing the stroke count, i.e starting at 50 maybe and counting down from there?