Quote:
Originally Posted by Kilinim
After 2 years, I think it's time to sharpen my generic Henckel chef knife. Any recommendations for a whetstone?
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It’s about having the proper variations of grit. I go 400, 1000, 2000, 4000, ceramic rod, leather strop. With a German knife though I’d say you’re wasting time going above 2000. The steel isn’t as hard as Japanese Damascus so if you go too fine you will just fold the edge over. You want a 17.5-20 degree sharpening angle. Soak the stone overnight and keep it wet. After 2k go to the honing steel.