Logan
Well-Known Member
Hi, so I can get a knife almost push cutting sharp on a so called 400 grit diamond stone and barely push cutting on a so called 600 grit which seems way finer than the 400 and I can get barely to push cutting typing paper and slicing it pretty well. Even after deburring and doing descending strokes and then alternating strokes on the Shapton Pro 2000 the knife gets worse at cutting paper, contrary to every video I have seen and likely pretty much the whole sharpening community, even if I go light. A person in the business says to sharpen at 320, go to the 2000 with descending strokes and after that go to a leather stop which I guess is supposed to bring out the benefit of the 2000. He doesn't believe a 1000 is much different than a 2000?? I'm thinking of trying to get rid of the 2000, getting an 8 inch stone at 320-400, maybe an 800 to 1000 and then a strop. Anyhow I'm very disappointed in my results with such a well thought of stone. I just do basic crude cutting for every day food but it would be nice to easily push cut onions with little resistance and have a quick way to get back a good edge every day. Even like a 1200 ceramic rod was better than the 2000 Shapton. I had a rod I liked but lost it and I tried 2 others that were seemingly not as good but they still made the edge sharper after the 600 grit. What to do? I'll only have moderately priced stainless knives. Thanks