Quote:
Originally Posted by westopher
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.
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I ended up buying a King 1000/6000 whetstone and after a learning curve, I managed to get my knife tomato thin sharp lol. I'm finding it doesn't stay sharp for very long though.