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Thread: Dexter stainless

  1. #1
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    Dexter stainless

    I'm sharpening a Dexter stainless slicing cleaver. What grit should I use to finish this guy? Thanks!

  2. #2
    My vote? 220 belt + 1200 rod.

    You could put a high performance edge on it, but it won't last a day in a pro kitchen, a week at home. It'll still cut stuff, but it'll need to hit the honing rod, and won't be refreshable after a short while. Not sure if you do the belt sharpening thing.

    If you don't, I wouldn't take it over the 1k stone. Maybe edge-trailing on a clean 2k or something.

  3. #3
    Senior Member EdipisReks's Avatar
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    i wouldn't take standard western knives past my Naniwa green brick.

  4. #4
    Senior Member ThEoRy's Avatar
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    I'll either use the bester 1200 or the green brick and strop on felt with diamond. Even that may be excessive.
    Starting this harvest I'm a starving startling artist/
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  5. #5
    Canada's Sharpest Lefty Lefty's Avatar
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    Fine Arkansas, or a muddy 1K.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  6. #6
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    Thanks. I'd been debating going higher than 500. I think I'll clean up with a 1k and then see what the user thinks of it. As for belt grinding the edge, I can do it but I prefer to get as much practice I can sharpening with by hand. It's one of those things where it can be tedious but it helps with muscle memory, not to mention my mental state, lol.

  7. #7
    For fillet knives and German Kitchen Knives, I belt sand and then strop usually or finish on a ceramic. Like has been said, they won't hold that polished edge well enough to justify the work, plus with the flex of the blade, it's a bit harder to keep the angles consistent.

  8. #8
    Senior Member Cadillac J's Avatar
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    Just recently sharpened my friends Wusthofs (which went 2 years without any sharpening job) and I started with a 220 Shapton Pro and then Chosera 600. Seemed like a good stopping point, but went on to Bester 1200 to clean up/minimize any burr, and then I dropped back down to the 600 to add more aggressiveness.

    Another buddy of mine had this old carbon pocket knife that I messed around with, and after trying a few different ways, I found my worn DMT C(325) to be the best stopping point to strop/finish on.

  9. #9
    Quote Originally Posted by Cadillac J View Post
    Just recently sharpened my friends Wusthofs (which went 2 years without any sharpening job) and I started with a 220 Shapton Pro and then Chosera 600. Seemed like a good stopping point, but went on to Bester 1200 to clean up/minimize any burr, and then I dropped back down to the 600 to add more aggressiveness.

    Another buddy of mine had this old carbon pocket knife that I messed around with, and after trying a few different ways, I found my worn DMT C(325) to be the best stopping point to strop/finish on.
    Wow, that's a bit surprising. Even cheapo carbon steel takes a pretty decent edge IME(which is limited..."cheapo" and "carbon steel" are somehow disparate concepts these days).

  10. #10
    Senior Member Benuser's Avatar
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    My €6 carbon Opinel gets the same treatment as the Japanese kitchen knives, ending with a Chosera 5k. Except for the angle, 34 degree inclusive instead of 24, because of the softer steel.

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