Great useful info. I've been watching the videos on facebook with sharping techniques; but I doubt I have all the money to buy all those different kind of stone grits. Any suggestions would be great.
Knife Fanatic wrote:
Thanks for the question ntaubs. We should start a separate topic for this question. What are some of the bare essentials? There are articles about this in the newsletter also. Please check back later today, I should have some info up for you.
There's no reason for a dull knife.
Knife Fanatic you ask and shall receive. So my pick for an inexpensive two stone combo would be a:
or the Shapton GlassStone 1000 Grithttp://www.chefknivestogo.com/shgl10gr.html
Personally still like the Arashiyama 6000 as a finishing point for most double bevel kitchen knives. For me it leaves enough teeth and polish combo, it requires little soak, and has the benefit of natural clay in the mixture with the abrasive.
If I could do a 3 stone combo at the best price to performance ratio:
Arashiyama 1000 http://www.chefknivestogo.com/ar10gr.html
Of course a felt deburring block is a huge plus over wood or cork.