For the past few years, I've been sharpening my own knives to good effect. I feel like my experiences have been on track with common wisdom, so my experience met my expectations.
Eg:
Of note, I've tried two new things based on a vendor's recommendation:
Stones :
Anyway, any ideas or should I post some videos?
Eg:
- Shun Vg-10 is chippy when sharpened at low angles, but performs well at more obtuse angles
- TF Denka is chippy on first sharpening, then holds a very acute edge for a very long time.
- Carter White steel is easier to get a refined edge than Murata blue, and is easier to sharpen on more stones
- Raising a burr, weakening, then removing with Jon's horizontal cross stroke works well, got a nice toothy edge.
Of note, I've tried two new things based on a vendor's recommendation:
- Sharpening with both right and left hand for better left - side angle consistency (mostly successful)
- Sharpening at a slightly lower angle for a sharper feeling knife (maybe less successful)
Stones :
- King 220/1000
- Togiharu 1/4k (most common)
- Gesshin 2k (common)
- Gesshin synthetic natural (common)
- Naniwa 8k
Anyway, any ideas or should I post some videos?