EdipisReks
Founding Member
- Joined
- Mar 1, 2011
- Messages
- 4,045
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I still dont understand what touch up means.
My knives are either ******** dull or sharp. There is no in-between.
sounds like a bad case of wire edge.
I still dont understand what touch up means.
My knives are either ******** dull or sharp. There is no in-between.
Or some very seriously and stringent standards. I view my edges as sharp or dull. Although some times I deal with the dull and allow it to linger depending on the food that is going to be cut, then dull becomes passable or sharp enough.
i consider my knives as sharp enough [...] or in need of sharpening.
Holy $h1+ me to exactlyI do touch-ups on a leather strop glued to a piece of scrap wood or, if I'm in a hurry, a dickoron sapphire steel. If I need to put a fresh edge on, honestly any 1000 or 1200 grit Japanese waterstone will work fine. I have a 1000 grit shapton that looks cool and a $40 (I forget the name) 1000 grit for work, but I the edge i get on both is the same. Your stone-flattener is really the key piece. Many of my co-workers can't seem to be bothered to get one and keep asking me why their edge sucks so hard :viking:.
Welcome JDA,fairly dull Stainless needs an aggressive Med. stone.Bester 1200 is a great stone that is not much more than the ones you are considering.Another option is a big King brick 1000 esp. if others are using the stone.Save your nice stones for your own use.
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