Hi all, another question regarding knife sharpening.
I have 2 shun stones - one is 300/1000 and the other 1000/2000 (I think, might be offer here).
I have just noticed that my knives are sharper when I only use the 300 grit stones to sharpen them. Over the past year, I had been sharpening using 300/1000/2000 and while the knives were sharp they weren't razor sharp as they are now.
I'm left handed (if that matters) and I think I've got my angle down. I read somewhere online that this was a common problem but I guess I want to know what I'm doing wrong so that the higher grit stones are dulling the knives. Is it too much/little pressure, wrong angle, or what?
The thing is, even with the 300 grit I can do the fancy stuff like cut a tomato horizontally without holding down the tomato and the paper stuff. I doubt that it is cut an olive in the air sharp but I can feel a significant difference in sharpness - as a test I sharpened one with the higher grit stones too and one without, both are similar knives.