My sharpening experience was like others above. I just used edge leading strokes on the Venev 800 for a touchup and it was tomato whittling sharp in a couple minutes. The effort was similar to a carbon steel knife on that stone. I skipped the strop as it was good off the stone. I can’t skip the strop with my K390 knife, it isn’t tomato whittling sharp off that stone.
Interestingly the edge angle felt natural to me. I’ve had other passaround trials where it felt noticeably different angle than my own knives and I had to adjust. Not this one. Its probably a meaningless observation.
Interestingly the edge angle felt natural to me. I’ve had other passaround trials where it felt noticeably different angle than my own knives and I had to adjust. Not this one. Its probably a meaningless observation.