Dickoron Micro. Almost polished. Oval. Use with a very light touch and respect the edge's asymmetry.
Diamond rods are crazy aggressive. You wouldn't touch up with a 320 stone, wouldn't you?
With very hard ones (>62Rc) it won't do much, as they don't get out of true. For refreshing, which is probably nothing else than removing some micro-corrosion, use simply cardboard, leather, denim, even the palm of your hand. Do not use your pants. It will considerably reduce its life span, the pants' I mean.
Hello Benuser! My first knife was two knives were Japanese. The first one was a Mcusta gyuto, then I got a Takeda, which I still have. I like it a lot, but then I got a Carter MS and to me the difference was night and day. I find them more interesting, artistic, and perform better. I feel that the rest of the world has just as much (I think more) tradition than japan. I think Japanese knives are a bit over rated because of the romanticization of the Katana in novels and movies.
My pleasure, Brian. Leather or cardboard. Next step is a fine stone for touching up by performing a few edge trailing strokes and deburring. I use a small piece of Belgian Blue or Coticule for that.
Yes, I do. I use ceramic rod, white. I believe is 8000 grit. I hone often, it help extend the life of your edge. It also bring the edge right back when you are doing lot of cutting. You should hone often.
800 grit! Extra cero lol typo
Thank you for your answer, so I was wrong again. I looked up my rod and it is a messermeister 1200 grit white. What do you recommend I use during prep time ?
