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 Post subject: Wusthof.... where to stop
PostPosted: Thu Sep 27, 2012 9:33 pm 

Joined: Wed May 23, 2012 4:20 pm
Posts: 102
I have agreed to sharpen some wusthof knives for a friend, and was wondering.... what grit would you stop at? ive heard everywhere from 500-5k, so just not sure how much of an edge it will take/keep.


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 Post subject: Re: Wusthof.... where to stop
PostPosted: Thu Sep 27, 2012 11:34 pm 

Joined: Tue May 29, 2012 12:29 am
Posts: 840
1k is typically a good stopping point.


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 Post subject: Re: Wusthof.... where to stop
PostPosted: Fri Sep 28, 2012 12:55 am 

Joined: Wed May 16, 2012 1:49 am
Posts: 270
Location: Amstelveen, The Netherlands
Deburr and strop very lightly at 2000 perhaps.


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 Post subject: Re: Wusthof.... where to stop
PostPosted: Fri Sep 28, 2012 10:55 pm 
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Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
1k. 2k at the very most.

Just don't strop it.



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Eamon Burke
http://burkecutlery.com
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 Post subject: Re: Wusthof.... where to stop
PostPosted: Sat Sep 29, 2012 1:50 am 

Joined: Wed May 23, 2012 4:20 pm
Posts: 102
Nice, that should save some time, I think they have more knives then I have things to sharpen......


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 Post subject: Re: Wusthof.... where to stop
PostPosted: Sat Sep 29, 2012 3:51 am 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 160
Ok, So why don't you want to strop a Wusthof? Will it not take to it? Thanks


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 Post subject: Re: Wusthof.... where to stop
PostPosted: Sat Sep 29, 2012 9:49 am 

Joined: Wed May 16, 2012 1:49 am
Posts: 270
Location: Amstelveen, The Netherlands
You should not look for a polished edge. It wouldn't hold, and you're loosing the bite.


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 Post subject: Re: Wusthof.... where to stop
PostPosted: Sat Sep 29, 2012 10:43 am 

Joined: Fri Aug 03, 2012 10:01 pm
Posts: 203
True indeed. I bought my wife a set of wushofs many years ago thinking they were the cat's meow. Having plenty of enthusiasm, but no knowledge of metallurgy, I would proudly bring the edge all the way through 15K, then strop. I would sit the little lady down and give her a demonstration of how the finished edge would have my arm hair fleeing in terror, and cut well in the kitchen. However, a few days later the Murray Carter 3 finger test would leave me scratching my head. Now I will say that the Chef's knife does actually hold that edge for a surprising duration, but the paring knives are smoked days after. I've vowed to my wife that she will be amazed at the kitchen cutlery that will someday soon be replacing the current lineup....can you say "Gyuto" honey? awww yea.


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 Post subject: Re: Wusthof.... where to stop
PostPosted: Sat Sep 29, 2012 9:00 pm 
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Joined: Wed Apr 25, 2012 2:55 pm
Posts: 473
I've not been explained why this is, but I'm still looking.



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Eamon Burke
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