holdmyphone
Well-Known Member
- Joined
- May 20, 2017
- Messages
- 75
- Reaction score
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Until recently I've always sharpened my knives on a king kds 1000/6000 combo stone, but I picked up an old razor hone which interestingly gives a less polished edge than the 6k, maybe 4-5k range and I'm liking it. Still great cutting performance with a little more durability and a little more tooth to get through those waxy tomato skins.
I'm probably on the more pragmatic side of things, but I know there are some people out there trying to get ultimate performance and sharpen up to 8k, 10k+ grit for kitchen knives... Of course it also depends on the task and type of knife. I'm curious, how high do you guys go?
I'm probably on the more pragmatic side of things, but I know there are some people out there trying to get ultimate performance and sharpen up to 8k, 10k+ grit for kitchen knives... Of course it also depends on the task and type of knife. I'm curious, how high do you guys go?