Thorndahl88
Well-Known Member
- Joined
- Jun 25, 2017
- Messages
- 159
- Reaction score
- 44
Hej guys.
I was wondering how u sharpen ur knives.
What angle do use and What finish do u give the knife for:
pro kitchen with lots of workload.
Home kitchen with less workload.
Finish on jnat cons/pro ?
Do the steel have a big factor on ur sharpening decisions. ?
If u have a specific way of sharpening like the zero grind please list it, and tell why u do it cons/ pro ?
I’m asking because I have been checking up on peter Nowlan and he’s take on sharpening and it fascinated me that there are so many different ways of sharpening and he’s take on the 1 k gritt, and not going all in on high gritt polish.
Nanohone mentioned another way of sharpening, like going up to 6 k and get a smooth edge for then going down to 3 k on one side of the edge to get a more toothy and longer lasting edge.
Dave Martell with he’s progression where he go up to the fine gritt and then down to a medium and up to a finish on a fine gritt again.
Please contribute if u have a specific way of sharpening, or some inputs to the matter I mentioned.
Best regards Niels
I was wondering how u sharpen ur knives.
What angle do use and What finish do u give the knife for:
pro kitchen with lots of workload.
Home kitchen with less workload.
Finish on jnat cons/pro ?
Do the steel have a big factor on ur sharpening decisions. ?
If u have a specific way of sharpening like the zero grind please list it, and tell why u do it cons/ pro ?
I’m asking because I have been checking up on peter Nowlan and he’s take on sharpening and it fascinated me that there are so many different ways of sharpening and he’s take on the 1 k gritt, and not going all in on high gritt polish.
Nanohone mentioned another way of sharpening, like going up to 6 k and get a smooth edge for then going down to 3 k on one side of the edge to get a more toothy and longer lasting edge.
Dave Martell with he’s progression where he go up to the fine gritt and then down to a medium and up to a finish on a fine gritt again.
Please contribute if u have a specific way of sharpening, or some inputs to the matter I mentioned.
Best regards Niels