King KDS 1000/6000 is almost identical in price, so you could take that, at least if you are planning to get some more fancy knives later. (Don't confuse the King KDS with the King KW65. They look almost identical, but the KW65 is smaller.)And Since I have an entry level knife , the Victorinox Santoku , and I have no experience sharpening , guess it makes sense to get an entry level stone .
King 1000 ?
I'll try: "I used to use Forschners. They were the most used knives at the time when I worked at hotel kitchens in Hawaii. Later, I discovered Japanese carbon steel knives, and moved on from Forschner." Implied meaning: Forschners are a solid choice for beginners and/or those on a tight budget.Could you rephrase this? I have a hard time grasping what you're trying to say here...
The Mac could be nice. Also of interest should be the Zwilling Diplôme/Miyabi, harder and better steel yet. Under 200$ you won't find much else towards harder stainless, and I don't know where you have access to buy this, but I'd take a good look around still.
King KDS 1000/6000 is almost identical in price, so you could take that, at least if you are planning to get some more fancy knives later. (Don't confuse the King KDS with the King KW65. They look almost identical, but the KW65 is smaller.)
Otherwise, the King 1000-grit stone is a good stone, too. And it is totally fine for soft-steel knives. (A 6000 stone with the Victorinox will require good sharpening technique; without that, chances are that the 6000 side will make the knife cut worse.)
Edit: Almost identical advice from @M1k3 and me
Not behind the edge, at the edge.For paraphrasing someone who knows better than me: because the refined edge won’t hold, since the matrix is weakened behind the edge. I think it has to do with big carbides vs fine abrasive but don’t quote me.
Make sure it's rinsed and properly dry when you're done with it, before storing it away. If you need to use it again before it's completely dry, just follow the normal soaking procedure as if it was dry.So I received my King Home Stone K-45 and used it last night .
Do I need to completely dry it before re-use ?
The following is from the Korin website and looking for clarification . Thanks .
Knife Sharpening Guide: A How-to | KORIN
"Stones can be fragile and should never be over-soaked. Over-soaking will decrease the stone’s quality and make sharpening more difficult. After sharpening, wipe clean and allow to air dry. It is preferable to store stones in a dry towel."
demirtasem,As a beginner I have a question. What happens if I go like 800+3k+Strop on Victorinox or same kind of knives instead of only 1k stone? Can somebody explain it to me?
My problems occur mostly those two problems that you mentioned.are we talking about a knife that's been honed many times, and despite the re-honing, the knife still does not cut well? or,,,, is there visible deterioration of the cutting edge?
Well, I can call my self mostly slicer and rocker. But I don't know the way I need to sharpen the edge according to those information.You also want to think of what type of edge would best suit your needs,,, for example,,, you wouldn't want to sharpen an edge that's used primarily for chopping, in the same manner as an edge that's used primarily for slicing/carving.