Thread: What do I need for my kitchen knives

I use a Tormek jig/wheel. The grit is 1k. The secret to the finished knife being super sharp is the angle being held dead rigid.
From there a diamond steel maintains the edge.

I use a DMT D8C 325. I might be one of the few, but I don't like my kitchen knives to be extremely sharp.

Originally Posted by JimmyHAD

I use a DMT D8C 325. I might be one of the few, but I don't like my kitchen knives to be extremely sharp.

same here and a diamond steel everytime I use a knife.Unlike a razor, your cutting or chopping on hard surfaces, to sharp is not a good thing for kitchen knives,JMO

I agree 100% with Jimmy had and Pixelfixed. when it comes to the average kitchen knife it makes no sense to use very fine grits stones. Anybody can get excellent results on a 300-400 grits stone. For kitchen knives I use either a Crystolon or an India stone, to refresh the bevel, or sometimes I like to use a Naniwa chosera 400 grit or a Sigma 400 grit and then I finish it on a hard Arkansas or any 1000 grit stone.