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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...

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...

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...