Tue Mar 11, 2014 8:43 pm
Tue Mar 11, 2014 9:15 pm
NolaDNA wrote:I think we already covered coarse vs fine for a sharp edge. Definitely depends on preference along with intended use and cutting technique.
I was just wondering if there was any merit to my reading that some people stop at 2k for german steel. I am still in the practicing stage. Using some cheap knives of unknown steel, but I do have multiple steel types in my daily use knives. I've only used a 400 and 1k so far.
The way I see it, a knife on any stone will be sharper than it was before. It was just something I was thinking about as another variable in the elusive "best" knife/stone/technique/etc.
Wed Mar 12, 2014 4:00 am
Wed Mar 12, 2014 4:46 am
Thu Mar 13, 2014 5:09 am