Carefull there, sharpening methods and choice of abrasives is as personal as politics or religion. As far as I'm concerned, there is no "best", but a zillion factors that contribute to a choice of method or abrasive.
Rule #1 of Knife Club: we don't talk about those people. /img/vbsmilies/smilies/wink.gifOf course, we all know that anyone who sharpens their knives with anything other than other water stones and by hand (Edge Pro products also being acceptable) is destined to burn in hell for all eternity./img/vbsmilies/smilies/biggrin.gif
Hi Cole,(I'm Cole, for the record. My last name is Peters. Common mistake w/ the username!)
However, it's perfectly feasible to spend $150 and get a great starter setup for sharpening w/ stones. I bought a King combi-stone (1000/4000) and a DMT DiaSharp 220x for flattening the stones, and I doubt I'll *need* to replace any of that in the near future, although there are higher-end options out there, of course. Seems a small price to pay in order to keep a beautiful knife in great shape.
Basically, ignore my post and go do this if you have the chance. It was Jon's video that I linked to, anyway! Haha!you're in LA? If you're interested, stop by and i'd be happy to talk with you about water stone sharpening any time.
I’m having difficulty understanding this post, especially the part aboutI'm using the diamond metal plates, and they are working fine. I got a rougher 200. 400. 600. 800. 1200 grits.
If these are supposed to make your knife dull, then you just need to get the right area dull, and it will make the other areas sharp, as that is all a sharpener can do. They were pretty inexpensive.
They should last a good while. Unless the knife needs a new profile, I would not put it on a wheel.
Last time I gave one of my knives to a "pro" sharpener, they hacked a chunk of the blade off.
Grinding metal takes away sharpness. So the angle you use is the most important part. Doing it a few times and testing your results using a sharpness tester will help build the right memory or "muscle memory".I’m having difficulty understanding this post, especially the part about
“ if these are supposed to make your knife dull, then you just need to get the right area dull and it will make all the other area sharp . “
Can you please explain?