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  1. #1

    wet stones for softer steel?

    Are my shapton glass stones suitable for the Wusthoff and Costco knives my wife uses? I usually sharpen them with Arkansas stones, which I'd be glad to clear out if they're redundant.

  2. #2
    Rough ones. Over 500x grit is a waste of time, just finish them on a hone.

    I find that even a 500x glassstone puts an edge polish on it that the knives won't keep long, but it cleans up the edge nicely, and then a run on whatever hone they will usually be subjected to will usually do it.

  3. #3
    Canada's Sharpest Lefty Lefty's Avatar
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    I agree with Eamon. A highly refined edge on a soft steel won't last, and for some reason just doesn't feel right. I, personally enjoy using my old Henckels chef knife with an edge from a ceramic hone (1.2k).
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  4. #4
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by Lefty View Post
    I agree with Eamon. A highly refined edge on a soft steel won't last, and for some reason just doesn't feel right. I, personally enjoy using my old Henckels chef knife with an edge from a ceramic hone (1.2k).
    +1 I stop at 1.2k bester on the one wuesthoff that i've got left and it works just fine.

  5. #5
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    I have been taking the Wusthoffs up to 1k Chosera, works pretty well. I wouldn't go any finer for these this steel.

  6. #6
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    I agree. I usually leave a 400-1k edge on these. The problem will be cleaning-up burrs. Good luck with that.

  7. #7
    i have to sharpen a wustof for a coworker today. probably just take it to 1200.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  8. #8
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    Quote Originally Posted by tk59 View Post
    I agree. I usually leave a 400-1k edge on these. The problem will be cleaning-up burrs. Good luck with that.
    Beston 500, Bester 1.2k. +1 to what Tk said on burrs.

  9. #9
    I actually kinda like taking these to a belgian blue hone and get a decent edge for about a day of home cooking.

  10. #10
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    Quote Originally Posted by memorael View Post
    I actually kinda like taking these to a belgian blue hone and get a decent edge for about a day of home cooking.
    Depends on how much refinement is done, what she's cutting and if she knows how to use a steel. A few swipes on the steel and she'll have an instant 500 edge anyway.

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