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What kind of steel and what's the edge angle? Edit: just saw you already answered.

I was observing some FB forums and other places prior to coming here, and noted that in many sharpening circles, there is the view that grits over 400 are a waste of time. This was explained that for many kitchen purposes, the microserrations from the grit give it a greater ability to slice...

How do you approach working with a knife when you do not know what type or quality of steel it is? Some are unlabeled, quality of stainless is all over the place, etc. When you first get a knife to sharpen, what do you do to assess and determine how you will sharpen it, ie, to what grit level...

Kawa, that makes sense in regards to the bolster. Will put it to the grinder.

What exactly is the advantage of removing the bolster?

I am on a few sharpening FB groups and there's a plethora of people who do it at farmer's markets and wherever else. Coming from a (short) background in straight razors and starting to learn about sharpening knives properly, the differences between farmers market quick jobs, fine kitchen...

I hear ya. The knife shown was part of a block I picked up at the thrift store with about ten knives it by far being the worst, I mostly just needed the block. I intend to practice with all of them. The way my brain works requires me to understand all of how something works for me to be...

I wish I could say I am impressed but I am not.

I don't dispute what you are saying, but the universe speaks to me through experience. Speaking of which, after a few minutes of rubbing it on a $1 stone, it is apparent this is freakishly soft steel. Took me like 3 minutes and the chips are almost completely gone... I had considered maybe...

I was wondering about that too, if it was burnt or some form of rust I am not familiar with.

A bench grinder (don't know the model off the top of my head, got it at a pawn shop like 15 years ago) and a dremel with grinding attachments.

"Decent" meaning usable in my kitchen. Doesn't have to be pretty, though I will try. I may grind it first, but will attempt with dollar strore stones to see what happens.

I'm ok with grinding it, actually looking forward to grinding something and then using a stone. I don't mind that it's going to be a lot of work- I learn by making mistakes, so I start with junk and see what happens.

I found this in a block of knives at a thrift store and got them to practice learning fixing techniques. The knife is a Alan Roberts Stainless Steel Japan, 9". It looks like the previous owenr(s) did a lot of sharpening or attempted to do so, maybe tried some sort of grindwheel, and then used it...

That's what I'm here for.

Hello, I am introducing myself. I am new to properly sharpening kitchen knives, though I improperly but functionally worked on them for years. Relatively recently I got into straight razors, mostly for it to force me to learn the proper way to care for edges, and learned the principles of razor...