CaptPat
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- Oct 2, 2011
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This weekend I thought I'd practice my sharpening skills using some less valuable kitchen knives--Cutco paring, a Zwillings paring, a no-name paring and a Forschner boning. I was using a King 800 and King 1200 which had been soaked overnight.
I experienced chipping (small nicks) in each blade except the Forschner. The Cutco had the most with about 6 nicks in a 3.5" blade. None of the blades had any knicks when I began. Both stones were smoothed with an Atoma 140 before I started, the stones were thoroughly rinsed before I started sharpening.
The good news is that save for the nicks each knife if considerably sharper. Now what could be causing that chipping?
Thanks in advance.
Pat
I experienced chipping (small nicks) in each blade except the Forschner. The Cutco had the most with about 6 nicks in a 3.5" blade. None of the blades had any knicks when I began. Both stones were smoothed with an Atoma 140 before I started, the stones were thoroughly rinsed before I started sharpening.
The good news is that save for the nicks each knife if considerably sharper. Now what could be causing that chipping?
Thanks in advance.
Pat