04-20-2018, 10:26 PM
That's a wealth of information for me to digest, Mark. Again I can only say thank you to you, grepper, and Ken for generously sharing your experience. I hope this thread will benefit many more people who find it.
I will order some CBN compound directly from Ken ask you suggested. Ordener's Viel mod seems like just the ticket for tracking adjustment. And that digital angle gauge is the first I've seen of the kind, thanks for the heads-up.
I kinda understand your desire to get the best edge with the least steel removal. For my wife's Japanese kitchen knives, the thought of using a belt grinder just doesn't seem right. (As an aside, I was really into cleavers several years ago. I got my wife a custom Takeda with a Super Blue core, but she actually prefers her stainless Misono gyuto. I still have a couple of CCKs and a Takeda petty. Shapton pros for all of them). The typical stainless kitchen knives will get a 150 grit edge and deburring, and maybe that's it. A major reason why I got the Viel was to do these quickly. In a strange way, belt sharpening might get me to sharpen more on stones, and hopefully I'll get better at both.
Like Ken, I'm also curious why you prefer stones to sharpening over belt grinders. Clearly you have the experience, time, and luxury to choose whatever you want. Out of curiosity, do you sharpen the knives you make on stones also?
Ken, thanks for keeping an eye out for a pyroceram. I'll try to visit some local glass shops in the coming weekends.
I will order some CBN compound directly from Ken ask you suggested. Ordener's Viel mod seems like just the ticket for tracking adjustment. And that digital angle gauge is the first I've seen of the kind, thanks for the heads-up.
I kinda understand your desire to get the best edge with the least steel removal. For my wife's Japanese kitchen knives, the thought of using a belt grinder just doesn't seem right. (As an aside, I was really into cleavers several years ago. I got my wife a custom Takeda with a Super Blue core, but she actually prefers her stainless Misono gyuto. I still have a couple of CCKs and a Takeda petty. Shapton pros for all of them). The typical stainless kitchen knives will get a 150 grit edge and deburring, and maybe that's it. A major reason why I got the Viel was to do these quickly. In a strange way, belt sharpening might get me to sharpen more on stones, and hopefully I'll get better at both.
Like Ken, I'm also curious why you prefer stones to sharpening over belt grinders. Clearly you have the experience, time, and luxury to choose whatever you want. Out of curiosity, do you sharpen the knives you make on stones also?
Ken, thanks for keeping an eye out for a pyroceram. I'll try to visit some local glass shops in the coming weekends.