sherrib
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- Jan 18, 2015
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Hi All,
For sharpening, I own a double sided 1k/6k stone, a stone flattener and a leather strop coated with green honing compound (chrome oxide.) I'm guilty. Sometimes I let my knives get a little too dull before taking them to the stones. Also, I recently purchased a Kramer Zwilling carbon steel gyuto. I bought it because I am aware that this line is being phased out and I managed to get a very nice discount since I took the stores' demo knife. The gyuto had a couple of minor chips and was dull. I brought it home and sharpened it - it took me about 20 minutes to get a burr going. When all was said and done, I managed to get it very sharp (push cutting paper towel sharp - the entire process took less than an hour altogether.) Before this knife, my daily use knives were a Victorinox Forschner, a couple of classic Wusthofs and a CCK cleaver.
Would you recommend I buy a coarser stone? Not sure if I'm correct, but if I had a 500 grit stone, would it make sharpening a dull knife go faster? I was very very happy with the results I got from sharpening the Kramer, but if I could get the same results but just faster, that would be even better. I wasn't looking to reprofile or change bevels or anything like that, I was just looking to make the process go faster. Not sure if a coarser stone would achieve that or if I'm better off continuing to use the 1k (less chance of accidentally ruining an edge.)
Sherri
For sharpening, I own a double sided 1k/6k stone, a stone flattener and a leather strop coated with green honing compound (chrome oxide.) I'm guilty. Sometimes I let my knives get a little too dull before taking them to the stones. Also, I recently purchased a Kramer Zwilling carbon steel gyuto. I bought it because I am aware that this line is being phased out and I managed to get a very nice discount since I took the stores' demo knife. The gyuto had a couple of minor chips and was dull. I brought it home and sharpened it - it took me about 20 minutes to get a burr going. When all was said and done, I managed to get it very sharp (push cutting paper towel sharp - the entire process took less than an hour altogether.) Before this knife, my daily use knives were a Victorinox Forschner, a couple of classic Wusthofs and a CCK cleaver.
Would you recommend I buy a coarser stone? Not sure if I'm correct, but if I had a 500 grit stone, would it make sharpening a dull knife go faster? I was very very happy with the results I got from sharpening the Kramer, but if I could get the same results but just faster, that would be even better. I wasn't looking to reprofile or change bevels or anything like that, I was just looking to make the process go faster. Not sure if a coarser stone would achieve that or if I'm better off continuing to use the 1k (less chance of accidentally ruining an edge.)
Sherri