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Thread: Kitchen Knife Honing
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10-01-2019, 05:51 PM #14
- Join Date
- Mar 2018
- Location
- Toronto
- Posts
- 216
Thanked: 15My apologies for rezzing a thread here, but I recently bought a coti with the intent to use on kitchen knives (and razors, if I ever need to). I'm yet to have a need to rehone/touchup myself (my first few were done by honemeisters ofc) but I plan to use a barber hone/thuri for touch-ups, so the Coti is likely for maybe some experimentation and if I ever need to go back a step.
Anyways a few questions, if you guys don't mind:
- Do I need to worry about ruining the Coti with my kitchen knife? I currently have a VERY soft steel Chinese Chefs knife (4Cr13). The one I bought has a blue and yellow side so my idea was to reserve the blue for knives and yellow for razors.
- How would a yellow Coti fit in, in terms of progression with barber hone and a Thuri ("the genuine water hone"), not that I'd necessarily use all 3 in progression, but just curious.
- DMT325 is good to flatten these right?
- Is it just the same slurry stone for both sides? Don't need to worry about mismatching something for slurry stone?