Quantcast

wet stones for softer steel?

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

mano

Founding Member
Joined
Mar 10, 2011
Messages
696
Reaction score
0
Are my shapton glass stones suitable for the Wusthoff and Costco knives my wife uses? I usually sharpen them with Arkansas stones, which I'd be glad to clear out if they're redundant.
 

Eamon Burke

Banned
Joined
Mar 5, 2011
Messages
4,855
Reaction score
9
Rough ones. Over 500x grit is a waste of time, just finish them on a hone.

I find that even a 500x glassstone puts an edge polish on it that the knives won't keep long, but it cleans up the edge nicely, and then a run on whatever hone they will usually be subjected to will usually do it.
 

Lefty

Canada's Sharpest Lefty
Founding Member
Joined
Mar 31, 2011
Messages
5,504
Reaction score
2
I agree with Eamon. A highly refined edge on a soft steel won't last, and for some reason just doesn't feel right. I, personally enjoy using my old Henckels chef knife with an edge from a ceramic hone (1.2k).
 

K-Fed

Senior Member
Joined
Mar 4, 2011
Messages
761
Reaction score
2
I agree with Eamon. A highly refined edge on a soft steel won't last, and for some reason just doesn't feel right. I, personally enjoy using my old Henckels chef knife with an edge from a ceramic hone (1.2k).
+1 I stop at 1.2k bester on the one wuesthoff that i've got left and it works just fine.
 

GlassEye

Senior Member
Joined
Aug 25, 2011
Messages
1,215
Reaction score
0
I have been taking the Wusthoffs up to 1k Chosera, works pretty well. I wouldn't go any finer for these this steel.
 

tk59

Founding Member
Joined
Feb 28, 2011
Messages
4,212
Reaction score
6
I agree. I usually leave a 400-1k edge on these. The problem will be cleaning-up burrs. Good luck with that.
 

JohnnyChance

Founding Member
Joined
Feb 28, 2011
Messages
3,418
Reaction score
15
i have to sharpen a wustof for a coworker today. probably just take it to 1200.
 

Andrew H

The alleles created by mutation may be beneficial
Founding Member
Joined
Apr 1, 2011
Messages
1,890
Reaction score
1
I agree. I usually leave a 400-1k edge on these. The problem will be cleaning-up burrs. Good luck with that.
Beston 500, Bester 1.2k. +1 to what Tk said on burrs.
 

memorael

Senior Member
Joined
Mar 5, 2011
Messages
391
Reaction score
1
I actually kinda like taking these to a belgian blue hone and get a decent edge for about a day of home cooking.
 

tk59

Founding Member
Joined
Feb 28, 2011
Messages
4,212
Reaction score
6
I actually kinda like taking these to a belgian blue hone and get a decent edge for about a day of home cooking.
Depends on how much refinement is done, what she's cutting and if she knows how to use a steel. A few swipes on the steel and she'll have an instant 500 edge anyway.
 
Top