Hi there people
Great to be a part of this community.
I have been honing my knife collection for a while.
My collection ranges from Wiltshire, some sheffield stainless steel knives, got a wusthof and i got henckels and a kasumi.
I havent sharpened wusthof, henckels and kasumi yet as i havnt used them!
I got given a massive collection of 'Nella' knives from some chefs which ive been practising on.
Ive noticed with these knives i am having to hone them at about 35 degrees. Am i correct in doing this or should no knife be honed like this?
It seems to bring out the sharpness in them though.
According to this video here:http://www.youtube.com/watch?v=MUdrRE7W0b4
I am to put 4 - 6 LBS pressure on each sharpening stroke. Now that seems an awful lot.
Is that true?
Though i do find with my Victorinox knives and Nella ones it does make them sharp but am i damaging them and will eventually ruin them?
I'm putting 4 - 6 LBS pressure each hone.
But this guy:http://www.youtube.com/watch?v=Teh0Cw84QGQ
is saying different things to this guy: http://www.youtube.com/watch?v=MUdrRE7W0b4
Hard to know whats true!
The same applies to my victorinox Fibrox collection.
When honed at around 30 degrees with hard pressure it does make them sharp BUT i could be slowly ruining them. Need you guys to please help me out with correct angles, LBS of pressure and how often to hone them.
another way i picked up from honing myself is to keep the angle of the knife when i get resistance on the rod from honing it if you know what i mean? Like i keep going more obtuse until i get a bit of resistance then i feel thats the point it needs honing at? Is this also correct?
Hygiplas if anyones heard of these? Seem to be giving me resistence at about 35 degrees so i maintain that 35 degree angle with 5 LBS pressure. But they do come out very sharp. Though this could be the wrong thing to do!