Is polishing stainless a waist of time?
Is polishing stainless steel beyond 6k pointless?
The reason why i ask this is because of the complete letdown i felt after i bought and used a superstone 10k for the first time on a stainless blade. From all the talk about the stone, i was expecting a huge, atom splitting performance jump over the arashiyama 6k. What i got was beautifully polished edge, but not much of an increase in performance.:crying:
My feelings soon improved though when i took my carbons to the 10k.
I found the difference in sharpness in jumping from 6k to 10k, alllmost as big as from 1.2k to 6k. My carbon knives really respond to being polished all the way up to 10k.
I think i will stick to carbon or semi stainless in future.
Anyone else feel the same?