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How to sharpen white #1 steel?

post #1 of 2
Thread Starter 

I am looking at getting my first carbon knife. My front runner is a Goko Gyuto because it is stainless clad and has good reviews. 

 

I currently have Norton water sharpening stones up to 8000 grit. Is this a knife that should be steeled (I have a nearly smooth metal steel) or is this more of a job for a ceramic honing rod or other methods?

 

Any input on the knife/white#1 in general would be appreciated as well.  Thanks

post #2 of 2

here's a whole playlist of knife sharpening videos if you're interested...

http://www.youtube.com/playlist?list=PLEBF55079F53216AB

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