Quote Originally Posted by Linc View Post
I think the real question there is, are these knives good enough to use on this hone? I don't think the blade will have the hardness to really be of any use if sharpened on the 8k side, even the 4k side will probably be too fine to put a new edge on these blades - depends just how blunt they are.

You can try though, use an x pattern as you would with a razor, but you have to concentrate to ensure you are holding the knife at the right angle; you will feel more draw when you have the full bevel contacting the hone surface. The hard part is getting a consistent edge all the way along the curve of the blade. I'd just use the 4k unless you have a 1k, in which case I'd use that, then finish with a steel.

IMO if you want a knife that really hones well, you have to go for a Japanese laminated blade. The level of sharpness you can obtain with these knives makes me giggle like a school kid!!

I agree with this, there are certainly some kitchen knives which are the same as a Zeepk razor, the only way you can get them sharp is basically with a grind wheel. Give your knives a try though and if it don't work invest in some quality knives.

Its true Japanese laminated knives are great (I don't like Global though) but German knives hold an edge equally well. Some cheap quality German knives include Giesser, Victorinox (that might be Swiss) and F.Dick. Out of those 3 I prefer the F.Dick then Giesser haven't gotten attached to Vitorinox. I have several Japanese knives but 90% of the time I use German ones.