Stone Progression, nothing complicated

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Joined
Feb 17, 2012
Messages
3,854
Reaction score
144
Location
Raleigh, NC
So I’ve been thinking that my edges might be getting too polished. I sharpe much less these days because since I’ve switched to touching them up with a ceramic rod followed by cromium on balsa followed by dimaond spray on leather. Sometimes just diamond/leather. I always cut on a end grain cherry/walnut board

My question is: When I do take them back to the stones, do you think I should stop with the Blue Aoto?

My progression:
1200 Bester with nagura
Blue Aoto with nagura
Ohira Tomae with nagura
Ozuku Asagi with 1 micron diamond spray

I always use very light strokes so I don’t remove too much metal. Do you think I’m going too far? I can’t get the edges to shave hair or catch tomatoes unless I finished up with an Ohira/Ozuku
 
If my bevel is already set I generally go 1k, 2k and microbevel with 6k. That's it. I might strop with bare or loaded leather if the knife needs it.
 
Back
Top