guitarmanchu
Well-Known Member
- Joined
- Jul 21, 2017
- Messages
- 52
- Reaction score
- 4
So I decided to take the plunge into investing into some fine Japanese knives after years of working with Henckels and Wusthofs. Have a Gesshin Ginga stainless and some Toyamas in Blue-2 that I absolutely love. What a step up! Just bought my first set of stones - 400 grit and a King 1000/6000 combo. The problem is that I'm terrified of wrecking these knives with my weak sharpening skills.
I've been trying to practice on my cheaper knives before working on these ones. I've watched the tutorial videos by Jon and others on how to sharpen properly, and think I'm doing it right, but I can't get my knives back to their factory edge, no matter how hard I try. I can get a decent sharpen on a coarse 400 stone, but the minute I move to the 1000 or 6000, I lose my edge. Pretty sure I'm keeping the angle the same.
Granted these cheaper knives are stainless which are harder to sharpen, but I don't understand why my edge is disappearing as I move up grits.
Assuming this is common for a newbie. Is it a pressure issue? Am I not doing enough strokes?
Any sage wisdom?
I've been trying to practice on my cheaper knives before working on these ones. I've watched the tutorial videos by Jon and others on how to sharpen properly, and think I'm doing it right, but I can't get my knives back to their factory edge, no matter how hard I try. I can get a decent sharpen on a coarse 400 stone, but the minute I move to the 1000 or 6000, I lose my edge. Pretty sure I'm keeping the angle the same.
Granted these cheaper knives are stainless which are harder to sharpen, but I don't understand why my edge is disappearing as I move up grits.
Assuming this is common for a newbie. Is it a pressure issue? Am I not doing enough strokes?
Any sage wisdom?