Hi all,
I'm looking for some advice on maintaining my chef's knife (Henckles Four Star 2), namely what stones to purchase. I've done what feels like extensive reading and video watching but i'm a bit stuck. I'm an enthusiastic home cook and spend a few hours in the kitchen each night. I have a budget of £70 and i'm willing to spend the time learning to sharpen on stones.
I'm planning to buy a ceramic hone-rod, possibly this one:
http://www.knivesandtools.co.uk/en/pt/-eden-quality-ceramic-sharpening-rod.htm
I know the Idahone is generally recommended but since i like in the UK, its not a feasible option.
Regarding the stones, i'm unsure what grades i'd need. I thought maybe a 1000K and a 6000K would be a good setup with some available here:
http://www.knivesandtools.co.uk/en/ct/knife-sharpening-equipment.htm
and
http://www.axminster.co.uk/hand-tools/sharpening
I've been reading also about stropping and wondered if that would be something to incorporate into my routine.
Thanks
Mel
I'm looking for some advice on maintaining my chef's knife (Henckles Four Star 2), namely what stones to purchase. I've done what feels like extensive reading and video watching but i'm a bit stuck. I'm an enthusiastic home cook and spend a few hours in the kitchen each night. I have a budget of £70 and i'm willing to spend the time learning to sharpen on stones.
I'm planning to buy a ceramic hone-rod, possibly this one:
http://www.knivesandtools.co.uk/en/pt/-eden-quality-ceramic-sharpening-rod.htm
I know the Idahone is generally recommended but since i like in the UK, its not a feasible option.
Regarding the stones, i'm unsure what grades i'd need. I thought maybe a 1000K and a 6000K would be a good setup with some available here:
http://www.knivesandtools.co.uk/en/ct/knife-sharpening-equipment.htm
and
http://www.axminster.co.uk/hand-tools/sharpening
I've been reading also about stropping and wondered if that would be something to incorporate into my routine.
Thanks
Mel