Recent content by WRXpilot

Sorry for not being specific to start with; the advice I saw recommended that german/euro knives taken up through fine India -> soft Ark -> black Ark come out just about as good as is possible for this knife/steel type. On synthetic waterstones, I gather this would be (somewhat) equivalent to...

After reading around some more on the 'net, I saw the suggestion that my Wusthof knives, and other german stainless blades like them, take a better edge on natural Arkansas stones than using synthetic Japanese waterstones. Any thoughts on this idea?

Thanks for the advice so far guys; sounds like the full waterstone approach just isn't worth it on blades this thick and "soft"? I do have some diamond stones (plates, really) intended for sharpening tools. They seem as though they'd be too course for kitchen knives though. It's a set of 3...

Hi all, I have a ~5 year-old set of Wusthof Classics that are in need of some TLC. They haven't seen any maintenance other than grooved and ceramic steels, and they're now quite dull as you'd imagine after 5 years of (home) use on the factory edge. I'd like to bring them back up to...