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Posts by Benuser

Thank you both, guys!
Do you really think these very high grits do make any sense where kitchen knives are concerned?
I would suggest starting frankly above the edge, at a lower angle. As the very edge is polished, you may see whether the very edge has been reached by verifying the scratch pattern.
What have you used untill now?
http://m.youtube.com/watch?gl=NL&hl=en&client=mv-google&p=EBF55079F53216AB&v=xwnFrjiAA_8
The Globals come out of the box with a convex edge. Normally a sharpener will establish a V-edge. Most Global models are therefore quite thick behind the edge. Very different approaches are possible. I just propose mine, not pretending...
To me, the knife seems to be a Fujiwara FKM. Good entry knife, great geometry. Could you provide any information about that 800-stone? The grit systems used by various manufacturers may differ. And even with stones having the same grit...
http://www.chefknivestogo.com/fufkm24wa.html
Not so sure about the unintended asymmetry of this Artfex produced by Fujiwara. The comments on CKtG's site all refer explicitely to its asymmetry.
Are you sure it's Dave who packages stones in CKtG sets??
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