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 Post subject: touch up or full sharpening progression
PostPosted: Mon Jun 30, 2014 2:46 pm 

Joined: Sun May 04, 2014 4:59 pm
Posts: 19
I really enjoy sharpening my knives. The problem is that I'm a home cook, so my knives don't get much abuse. Because of that I don't have really a motive to sharp my knives every week. Question: can I keep touching up with a finishing stone every week or it's better to wait the point when I will have to make the full sharpening progression?
Thanks!


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 Post subject: Re: touch up or full sharpening progression
PostPosted: Mon Jun 30, 2014 3:07 pm 

Joined: Tue May 29, 2012 12:29 am
Posts: 875
It's better to touch up on the fine stone weekly than to wait until dull, no one like to use a dull knife.

Constantly going to a 1k and grinding away on a bevel will drastically reduce the life of your blade too.

I use chicken as my standard, once the edge does not effortlessly slice the chicken it needs to be sharpened. This is typically at the point the edge just starts to loose it's shaving edge.


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 Post subject: Re: touch up or full sharpening progression
PostPosted: Mon Jun 30, 2014 3:25 pm 

Joined: Tue Jan 21, 2014 8:58 pm
Posts: 135
+1. Better to touch up as needed than let it deteriorate.


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 Post subject: Re: touch up or full sharpening progression
PostPosted: Mon Jun 30, 2014 3:37 pm 

Joined: Thu Jun 13, 2013 12:25 pm
Posts: 301
What stone and grit finishing stone are you using as a touch up ?


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 Post subject: Re: touch up or full sharpening progression
PostPosted: Mon Jun 30, 2014 4:20 pm 

Joined: Sun May 04, 2014 4:59 pm
Posts: 19
5000 (king), 8000 and 10000 naniwa (but I don't take all my knives to 8000 or 10000). Probably I should buy one 3000 stone to some of my knives (I jump from 1000 to 5000 and I have readed that 3000 is a nice end to a knife that will work with protein, but I don't know if it is true) , but for now I use this three.


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 Post subject: Re: touch up or full sharpening progression
PostPosted: Mon Jun 30, 2014 4:28 pm 
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Joined: Sat Mar 22, 2014 2:38 pm
Posts: 205
2000 to 3000 is a good edge for a lot of kitchen knives.

pat



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there is never enough time to do it right, but there is always enough time to do it over.
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 Post subject: Re: touch up or full sharpening progression
PostPosted: Mon Jun 30, 2014 4:38 pm 

Joined: Tue May 01, 2012 9:37 pm
Posts: 346
Location: Pensacola, FL, USA
There was another thread recently where stropping was suggested as a touch up.

8k-edge-t6913-10.html


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 Post subject: Re: touch up or full sharpening progression
PostPosted: Wed Jul 02, 2014 10:45 pm 

Joined: Sun May 04, 2014 4:59 pm
Posts: 19
Thank you all for the advices!


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