bookgeek97
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- Joined
- Nov 19, 2017
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Hey folks,
Would love to pick your brains on the two following touch-up methods for a knife that's rated at 62-64 HRC (basically, a harder steel)
1) Stropping on a polishing Japanese water stone (6000 grit)-- nothing but edge-trailing strokes on alternating sides of the edge
2) Honing on a ceramic rod
My impression is that #1 is the way to go, but I've also heard feedback that that is just "wasting" good metal. This knife is strictly for home cooking, and I tend to like an edge with more bite (polishing on a 6000 grit is where I stop when it comes to a sharpening session).
Thoughts or feedback?
Would love to pick your brains on the two following touch-up methods for a knife that's rated at 62-64 HRC (basically, a harder steel)
1) Stropping on a polishing Japanese water stone (6000 grit)-- nothing but edge-trailing strokes on alternating sides of the edge
2) Honing on a ceramic rod
My impression is that #1 is the way to go, but I've also heard feedback that that is just "wasting" good metal. This knife is strictly for home cooking, and I tend to like an edge with more bite (polishing on a 6000 grit is where I stop when it comes to a sharpening session).
Thoughts or feedback?