Here’s how I do it.
- ChefKnivesToGo
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Re: Here’s how I do it.
Nice video! Thanks for posting. I usually go from SG 500 to 1k to 4K to 8K, but I notice you added a step at 2k and then ended at 6K, before stropping. You're making me evaluate whether I should add a 2k and 6k, and adjust my approach. Thanks for the food for thought.
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Re: Here’s how I do it.
Here's today's finish sharpening moment of zen. I enjoy doing cleavers.
https://www.chefknivestogo.com/mabl2nakicl11.html
https://www.chefknivestogo.com/mabl2nakicl11.html
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- ChefKnivesToGo
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Re: Here’s how I do it.
Every day or two which means I'll sharpen 20-30 knives on them before flattening. More on the lower grit ones since they dish more quickly.
Re: Here’s how I do it.
So a constant push and pull back and forth. Hmm....I need to practice more. I just got me a beginner block Suehiro 1000/3000 and used it on a Wusthof Gourment. Came out even duller then when I first started. Practice makes perfect.