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Re: How high is too high for kitchen knives?

Tue Mar 11, 2014 8:43 pm

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.

Re: How high is too high for kitchen knives?

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.


It is true, what you read, that some people sharpen softer HRC steel (like some German knives) to 2k and stop. A 2k finish will behave differently on different steels. The difference maker is that high HRC knives tend to take a steeper edge and chip. Whereas softer HRC knives would rather roll over than chip. The finer, thinner an edge is on a <60 HRC will roll faster still.

Re: How high is too high for kitchen knives?

Wed Mar 12, 2014 4:00 am

Agreed, again.

:)

Re: How high is too high for kitchen knives?

Wed Mar 12, 2014 4:46 am

I really like my yellow Henckel. I find I can't put much of a dent in it with anything less than a lower grit (~1k)...unless I want to spend a bit of time.
(I do end up refining it with a higher grit...and touch up's however...)

But my experience is basically what Rook referred to...tougher steel takes more grit.

Re: How high is too high for kitchen knives?

Thu Mar 13, 2014 5:09 am

My soft stainless I stop at 2k. Most of my carbons I take to 4k but will go to 8k sometimes just to have a little fun.
No more than I use my 6k and 8k stones they'll last me a lifetime!
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