Sharpening help

[PappaG]

Basically you are shapening knives that are not fun to sharpen. Yes you should be using a courser stone.
But if you want to enjoy the process much more, get a cheap Shirogami knife. You will enjoy the process much more and feel much more competent.

 

[M1k3]

Forgive me as I’m so new to this. My understanding of maintaining a good edge says that once it is sharp, then it’s not necessary to drop down to lower grits. But, I am not yet a good judge of when a lower grit is needed.

From what I’ve learned in this forum the Chosera 800 behaves like a higher grit rating, but cuts well. The impression I got from working with my Wusthof is that very little was changing, despite a fair amount of slurry, etc...

The SG320 should be faster than a Chosera 400 but I’m worried about taking off too much steel. Will admit this can be fun!

I’m trying to learn and become truly self sufficient with sharpening. Even though I watch YouTube videos (jki and Ryky and more) the learning curve is bigger than I thought.

If it's kind of sharp, sure, don't drop to a coarser stone. But if you're spending a lot of time on the 800 stone and getting nowhere, drop down lower in grit.

 

[ModRQC]

Don’t flog yourself for having trouble with soft ss, it’s no fun and rather hard job especially when dull.

Your results towards what was needed says it all: one was not too dull and went rather well on #800. Perhaps it will go as fast for a dull one if you lower the grit. Then use the 800 to deburr and refine.

It’s no crutch it’s logical progression of a soft ss - going high serves little but starting low when dull is much quicker. Your #800 is a good edge enough for these also, so dull progresses, but still a bit sharp is touched up on the 800.

I think you did well. Use your tools at their best is all there is here. For now.

go back at it!

 

[ModRQC]

Sorry to repeat @M1k3 post at the same time.

 

[Bobby2shots]

Forgive me as I’m so new to this. My understanding of maintaining a good edge says that once it is sharp, then it’s not necessary to drop down to lower grits. But, I am not yet a good judge of when a lower grit is needed.

From what I’ve learned in this forum the Chosera 800 behaves like a higher grit rating, but cuts well. The impression I got from working with my Wusthof is that very little was changing, despite a fair amount of slurry, etc...

The SG320 should be faster than a Chosera 400 but I’m worried about taking off too much steel. Will admit this can be fun!

I’m trying to learn and become truly self sufficient with sharpening. Even though I watch YouTube videos (jki and Ryky and more) the learning curve is bigger than I thought.

GoldCoastMitch,,, how are you at "reading" your bevel? That's really step #1. You read not only with your eyes, but with your finger-tips (or thumb) as well.

 

[M1k3]

GoldCoastMitch,,, how are you at "reading" your bevel? That's really step #1. You read not only with your eyes, but with your finger-tips (or thumb) as well.

Don't read to hard with your fingers though.

 

[Matt Jacobs]

My wife and mom use German stainless knifes. I keep them sharp with a steel and a leather strop. That combo keeps them plenty sharp. If they get to the point of needing a stone then they are in rough shape and probably have divots or chips. At that point I go to my 320 grit and finish on my 800. All of my knifes in White, AS, R2 etc I always go 800 then finish on 5k. My reasoning for doing the soft stainless at 320 is that I can still keep moderate pressure and good technique. If I start at 800 I have to use more pressure or time and my technique falters.