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Vent: I used to sharpen my knives on a cheap stone, then tried a proper 1000/6000 grit combo
For years I used a basic hardware store stone that cost maybe fifteen bucks. My knives were okay, but they never felt truly sharp. Last month I finally bought a good Japanese water stone with two grits. The difference was night and day after just one session. The edge it put on my boning knife was so clean it went through silverskin like it was nothing. Anyone have a favorite brand for their sharpening setup?
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joseph_green137d ago
Yeah, that cheap stone is basically just wearing the metal down, not actually sharpening it. The jump to a proper water stone is huge because you're building a real edge. My only tip is don't forget the lower grit side for fixing chips or really dull blades, the 6000 alone can't do that heavy work. I ruined a good edge once trying to polish out a nick.
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sanchez.ivan7d agoTop Commenter
What about the actual water part though? I see people using them dry or with way too little water, and it just gums up the stone. You gotta keep that surface slurry going or you're just grinding for no reason.
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