Hi all, I have a few questions about sharpening AEB-L steel compared to Victorinox Forschner steel. I recently bought a Richmond Artifex 240mm. I am a prep cook for a high volume catering company and I do a lot of meat prep on plastic cutting boards.
I am having a bit of trouble sharpening and developing a burr on the Artifex. I got a combination sharpening stone from a family member, which may be a budget stone from Chinatown. It seems to develop a burr easily on a Forschner. Is this normal? From what I've researched, AEB-L seems to be an easy to sharpen stainless steel. Is AEB-L suppose to be harder to sharpen than the Forschner steel? And do I seem to have an extremely slow cutting stone.
The Artifex does get sharp after a long time of sharpening; however, after a full day of preping both the Artifex and Forschner gets dull, but the Forschner seem to feel a bit sharper. Would this be mainly due to the natural thinness of the stamped Forschner blade?
I do plan on purchasing quality stones, but have yet to jump the gun; I'm trying to figure this out first.
Thanks in advance!