what's the right tool for sharp my knifes for a santoku and a european chef knife?
I've got a Victorinox Fibrox wide blade 8-Inch Chef's Knife and a 7-Inch zwilling santoku motion (it's not a 4 strars. check there [http://database.zwilling.com/artikel...63312/size/600)
1) what's the right sharpening steel for sharp mi knifes?
2) do I need 2 different sharpening steel?pls tell me why, I want learn
3) is a set of 2 water stone better? why? but isn't a sharpening steel cheaper?
pls use a basic english, I'm not english mother tongue
I like the diamond plates for stainless knives like yours. They sharpen knives quickly and wear out very slowly. This product will work for you:
A sharpening steel will clean the edge of your knives and can be used between sharpening sessions. It will not do well for sharpening. 1 would be enough.
What is your mother tongue? There are people on here from all over the world.
Sharpening steel will not sharpen a knife. It will make the edge last longer.
If Diamond Plate is not yours, you can buy Norton IB-8 Combo, works well for cheap stainless.
Also you can try water stones. Good beginner stone King 1000. But King is much slower then the Norton. King can be used as next step from Norton IB-8 for more refined result. This is because King is a higher grit stone.
Or King combo 1000/6000
Don't use a rod. It will fatigue the steel, and the fatigued steel has to get abraded with the next sharpening session. I use a Chosera 800 with these stainless, and deburr perhaps on a 2k. For maintenance strop on the 2k.
For stones in Europe, have a look at knivesandtools.com
thank you guys: I didn't know who the sharpening steel cant sharp my knifes. I was wrong
to be honest I didn't think who the tools for sharp my knifes could cost more than my knifes
anyway I'm an italian pizza maker. sometimes I work around Europe
I have another question: what can I use when I don't have the time to use the water stones? I found that at 15€: Zwilling Ceramic Knife Sharpener http://i01.i.aliimg.com/wsphoto/v0/1...pg_220x220.jpg
I happen to know both the Victorinox and the Zwilling Motion, and both are better off with stropping on a 2k, I believe. Stay away from gadgets, please.
"Sharpening" steel's real purpose is for straightening and re-aligning back rolled edges. It's a maintenance tool. You need to get one also.
Get either SILICON CARBIDE or DIAMOND.
I understand: no cheap rubbish, the right tool for a good job
what does "2k" mean? 2000 grit?
Originally Posted by Benuser
I've got a cheap Vogue Diamond Sharpening Steel http://www.nisbets.co.uk/vogue-diamo...Detail.raction can this rubbish work?
Originally Posted by LKH9
You need a "real" STEEL with vertical grooves along the surface, which is not abrasive at all. Stay away from abrasive steels please.
Originally Posted by luko
Most people really have no idea what "steel" is made for, seriously. It's to repair rolled edge of soft stainless knives.
thank you guys. your advices are precious
so, all what I need are 2 stones for sharpening and a steel with vertical grooves for the maintenance?
what grid? 400/1000? 600/1000?
and is a sandpaper good for keep flat the stones? or do I need a specific tool for flattening?