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.