04-18-2017, 08:00 PM
In the wood shop, I go with what works for planers and carving tools, a DMT or two, with a bit of strop to the burr.
I've found that careful attention to angle seems to be more relevant than the grit, but, that is just my limited experience.
My father passed on a worksharp that he had for lathe tools... Been a number of years, and I still haven't set it up.
I just grab my DMT's and a hard leather strop.
In the kitchen, for me, it depends on the knife and its use.
For my scimitar (meat slicing scary knife), I go with more polish, meat should never be tough
My all purpose chef knives, I go a bit more toothy, as they are more of a push/pull action.
For the Nikiri, I have been going with a high polish, mostly because the action is straight up and down.
My girlfriend kinda freaked out last weekend because she brought her two favorite kitchen knives (both chef's knives) to me to sharpen.
When she was reaching for the serrated 'bread knife', I said 'use the one I just sharpened'.
After she looked at me like I was nuts, she used it and said 'oh my god!'. Cut through a crusty loaf like butter.
It was a bit more on the toothy side.
Anyhow, my .02 on the subject.
And thanks for the pics on the subject Grepper!
Still learning lots from all you folks.
TW.
I've found that careful attention to angle seems to be more relevant than the grit, but, that is just my limited experience.
My father passed on a worksharp that he had for lathe tools... Been a number of years, and I still haven't set it up.
I just grab my DMT's and a hard leather strop.
In the kitchen, for me, it depends on the knife and its use.
For my scimitar (meat slicing scary knife), I go with more polish, meat should never be tough
My all purpose chef knives, I go a bit more toothy, as they are more of a push/pull action.
For the Nikiri, I have been going with a high polish, mostly because the action is straight up and down.
My girlfriend kinda freaked out last weekend because she brought her two favorite kitchen knives (both chef's knives) to me to sharpen.
When she was reaching for the serrated 'bread knife', I said 'use the one I just sharpened'.
After she looked at me like I was nuts, she used it and said 'oh my god!'. Cut through a crusty loaf like butter.
It was a bit more on the toothy side.
Anyhow, my .02 on the subject.
And thanks for the pics on the subject Grepper!
Still learning lots from all you folks.
TW.