Thread: The honing learning curve...

The only time I did that was when I got my Coticule. I just had to rehone all my razors. Luckily I didn't have too many back then. Well of course then there was the time I was on a pasted strop kick and started stroping with diamond as I used my razors but then realized the diamond produced edges though very sharp didn't last as long as the coticule and that ended that.

Originally Posted by thebigspendur

Well of course then there was the time I was on a pasted strop kick and started stroping with diamond as I used my razors but then realized the diamond produced edges though very sharp didn't last as long as the coticule and that ended that.

Ya know I had just about talked myself out of getting a coticule... till now... FRAG I can't afford one right now... (I have 3 custom kitchen knives being made...) Oh the humanity...

Never ask your wife if she wants a custom knife while your making an order... Looks like I'm having all my christmas presents made by the same knifesmith

Originally Posted by DwarvenChef

Ya know I had just about talked myself out of getting a coticule... till now... FRAG I can't afford one right now... (I have 3 custom kitchen knives being made...) Oh the humanity...

Never ask your wife if she wants a custom knife while your making an order... Looks like I'm having all my christmas presents made by the same knifesmith

Hopefully they are Carters or Moritaka's

Interesting .. so I can sharpen kitchen knives with my Norton 4k/8k stone and not mess it up for my razors ?

Jeff

You can, but you should probably lap it after you've taken your kitchen knives to it; the Nortons are soft, and you want a very flat stone for razors.

Also, 4000 is probably too high a grit for most kitchen knives. You'll end up with a very delicate edge, and you'll have to sharpen much more often. Kitchen knives can and should have some teeth.

The DMT 1200 is great for kitchen knives.

Originally Posted by BertMor

Hopefully they are Carters or Moritaka's

Not for the rest of the family...(my wife is brutal to knives) I've got Butch making a 3 knife set, one for each of us. This will be my daughters first full size knife, with her favorite color handles, Butch's black and red marcata (sp).

Originally Posted by BostonJeff

Interesting .. so I can sharpen kitchen knives with my Norton 4k/8k stone and not mess it up for my razors ?

Jeff

Depending on what kind of kitchen knives you have, will depend on the grit size you want to stick with. As stated above about 1200 being the highest... well that's my lowest grit stone I use on my kitchen knives.

German steels being as soft as they are would probably top out at 1200, but not as a rule. Japanese steel can go as high as your willing to push it. Or can afford

I use the same equipment for both razors and kitchen knives. I do all my razors I'm going to do first. Than work my kitchen knives, flatten the stones when done. That way they are always ready for ether razor or knife when needed.

My work knife is a black and red Butch 'Mycarta'; 10 inch CPM154. I love it, you're gonna love yours. I got mine soooo sharp, and it lasted weeks with just a bit of stropping. My wife is too scared to use my Carters or Takeda's!

And for the rest of you, working a knife on upto 8-12k is not a sin. Japanese knives, properly hardened, can take a smooth edge and cut like a laser.

Originally Posted by DwarvenChef

Not for the rest of the family...(my wife is brutal to knives) I've got Butch making a 3 knife set, one for each of us. This will be my daughters first full size knife, with her favorite color handles, Butch's black and red marcata (sp).

Originally Posted by DwarvenChef

Has anyone else, in their strive to learn the mistery of honing, found that once they acheive a level they are fond of, want to go back and re-hone ALL their razors to that level...
...

Yes, I have been there and done that many times. I have also re-honed certain razors many times in the process of experimenting with different stones, progressions, and techniques. Sometimes it is not the destination, it is the journey.

Originally Posted by dylandog

Also, 4000 is probably too high a grit for most kitchen knives...

I should have been clearer, I was referring to bog-standard German kitchen knifes – Henckels, Wusthof, and so on. I have no experience with Japanese knives, but I have heard it's a different thing with them...

For those of you who use Japanese knives, is it your experience they hold their edge better?