Thread: The honing learning curve...

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 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?

As a professional chef, I have a passing familiarity with sharp things. The usual German/French knives like Henkels or Sabatier are tempered to around 55rc give or take. Japanese and other 'boutique' knife makers in the US temper to as high as 65rc. They use different steels. They are lighter, thinner and, from a professionals view less forgiving because they need more care. But, they will get sharper and hold their edges longer. However, you must be committed to keeping the blade sharp, and taking care not to abuse the edge, which is a tough thing, most chef's have no clue how to do this.

Originally Posted by dylandog

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?

Well, this thread's been well and truly hijacked!

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

To answer this question though, yes, Japanese blades not only hold an edge longer, they are able to be honed much sharper too. The downside is that they can get fine chips on the edge if not properly cared for (and big chips if they are abused!).

Way to many thousands of razors to go back and check on........I really never did go back, but I will refresh old ones that I put into the current shaving rotation though.........still learning every day too.......

Lynn

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.