Thu Sep 27, 2012 9:33 pm
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.
Thu Sep 27, 2012 11:34 pm
1k is typically a good stopping point.
Fri Sep 28, 2012 12:55 am
Deburr and strop very lightly at 2000 perhaps.
Fri Sep 28, 2012 10:55 pm
1k. 2k at the very most.
Just don't strop it.
Sat Sep 29, 2012 1:50 am
Nice, that should save some time, I think they have more knives then I have things to sharpen......
Sat Sep 29, 2012 3:51 am
Ok, So why don't you want to strop a Wusthof? Will it not take to it? Thanks
Sat Sep 29, 2012 9:49 am
You should not look for a polished edge. It wouldn't hold, and you're loosing the bite.
Sat Sep 29, 2012 10:43 am
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.
Sat Sep 29, 2012 9:00 pm
I've not been explained why this is, but I'm still looking.
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