I need to sharpen my Trizor

[JWK1]

Yes, I've been putting it off for years. I bought a set back in the early 90s before I knew any better. Well, the steel is not soft. The last time I tried to sharpen a couple of them I just gave up. I was using an Edge Pro (yes, I got on of those before I knew any better) with the standard stones. It felt like I was trying to sharpen some smooth quartz. Anyway, I've got an 8" chef knife that I do use for specific purposes. It comes in very handy for very certain things.

Does anyone know the R rating on these things? Any advice on what I should use to sharpen it? I only have 3 King stones right now. 300, 800, and 1200. I don't imagine them working very well, and I further imagine them dishing my stones within minutes.

Any suggestions?

 

[JWK1]

OK, I found out that chef's choice trizor claims R60 for its knives. It shouldn't be that hard, but man, it's really tough to sharpen. I've been spoiled by cheap high carbon steel.

 

[Rangen]

It's gotta be the composition more than the hardness that makes it tough to sharpen. Bet diamonds would do a nice job. Venev, Naniwa, NSK, vitrified.

 

[blokey]

1% carbon 4% Mo with some vanadium sounds like 154CM, shouldn’t be too hard

 

[M1k3]

Start at your lowest grit. Using some sharpie on the edge, will give you a good visual indicator of where you are, and are not, removing metal from.