Grit idea for 1 for whetstone for "maintenance"

Discussion in 'Sharpening Station' started by vk2109, Mar 24, 2020.

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  1. Mar 24, 2020 #1

    vk2109

    vk2109

    vk2109

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    Quick question..is there like an intermediate grit # recommendation (when you own 320/1000/5000) for let's stay you want to give a sharpening boost on a knife that is still ok, for maintenance purpose (before using on a delicate task)?

    or you could just with the finest (5000 in my case).

    Thanks

    Vadim
     
  2. Mar 24, 2020 #2

    podzap

    podzap

    podzap

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    I'd probably use the 1000 for touch up.
     
  3. Mar 24, 2020 #3

    PappaG

    PappaG

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    Agreed. Or add a shapton pro 2000 to your stone collection.
     
  4. Mar 24, 2020 #4

    Kitchen-Samurai

    Kitchen-Samurai

    Kitchen-Samurai

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    I would say this depends on what you want to achieve in terms of the edge (how much bite), the aesthetic finish, what type of knives you use, and what type of steels they are made of. Personally, I like the idea of simply touching up on the finest stone you would use in a regular sharpening session for the knife in question. This means, for gyutos I would touch it up on my 4k (or 6k) stones, for a cheaper stainless knife I would use a 1k or 2k (such as the Shapton pro 2k).
    Alternatively, you may want to think about a strop (maybe loaded with 1 µm diamond) for touching up edges.
     
    vk2109 and M1k3 like this.
  5. Mar 24, 2020 #5

    vk2109

    vk2109

    vk2109

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    that would be for steel like V1, VG10 and White Steel 2 ( Gyuto, Petty and Usuba)
     
  6. Mar 25, 2020 #6

    ryanjams

    ryanjams

    ryanjams

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    Yeah, if you can scrounge up the thirty-something bucks, Shapton pro/kuromaku 2000 is hard to beat for this purpose. Splash and go, slow to dish, enough refinement for most kitchen tasks but cuts enough for those times you need a bit more than just a touch-up. I always keep one at work.
     
  7. Mar 25, 2020 #7

    ryanjams

    ryanjams

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    Otherwise it’s pretty situational... I might strop on 5000 if the edge is almost there and I’m processing some herbs or portioning fish. Might go 1000 if I have a couple cases of tomatoes to tackle. Have to be careful not to raise a burr, especially on 1000
     
  8. Mar 27, 2020 #8

    gman

    gman

    gman

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    if my knife is still sharp enough for most tasks but i want to bring back screaming sharp for some specific task that needs it, i usually start at 2000 or 3000 and then strop on 5000 or 8000.
     

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