Thread: DMT 8c for knife sharpening as well?

I have a Nani 12k and a DMT 8c (325 grit) en route from SRD. The DMT's for lapping, of course. I'm wondering if I can use that for sharpening my kitchen Wusthofs as well.

Here is DMT's FAQ. See # 2.

I'm not sure where the 325 grit would fit into the progression for a knife, but a DMT would most definitely work for a knife. DMTs are reportedly a little rough at first and need to be broken in for razors, but I can see them working very well for a knife. Wait for others to chime in, but I think it would be just fine.

EDIT: Jimmy beat me to the punch, that link should give you all the info.

Originally Posted by Basset

I have a Nani 12k and a DMT 8c (325 grit) en route from SRD. The DMT's for lapping, of course. I'm wondering if I can use that for sharpening my kitchen Wusthofs as well.

You can use them for sharpening our Wuthofs. The DMT8C will shape them quickly. You might want to find another stone between the DMT and the 12K, something along the lines of 2K IMO. This way you could initially shape the knives with the DMT, but then maintain them on the 2K and 12K stones, saving your daimonds.

Just an opinion, but I think 12K is a little too good for a Wusthof. After about 5K, I've found very little performance difference in the knife.

Good luck!

Wusthof's own stone is a 240/800 described as coarse/fine. I think they have a finer model too. 1000/2000. According to their site, they say "The grey side of the stone with the coarse grain is suitable for removing small flaws, dents, etc. and to prepare the edge for honing. The green [looks black to me but I'm guessing its dark dark green] side with the finer grain is used to hone the edge to the desired sharpness. " Their description of the finer hone doesn't really state their intention, just describes how to hone your knife. Somewhere I read (amazon maybe?) that the 240 leaves distinct scratches in the blade, though I don't think they lapped it/broke it in or anything. However, +1 on jendeindustries. If it were me I'd want something finer to finish on. (Henckel's hone set goes from 250 all the way to 8k)

Sharpening kitchen knives has been a hobby of mine for a while, and I'm more interested in that than honing straight razors! The DMT 325 is a great shaping stone. Agressive, but the scratch pattern is easily removed by finer stones.

On your Henckels or Wusthofs, the rockwell hardness is pretty low, actually. They made these knives to be tough, but not particularly sharp. When I sharpen german knives for family/friends, I max out at 1000 or 2000 grit. The steel just doesn't have it to go much higher. I sometimes go 4 or 5k like jendeindustries, but the edge holding isn't there. A toothier 1000 grit edge lasts longer.

you can use your 12000 grit stone only if you like wasting time and stone.

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I've polished german knives up about 1/2" on the bevels just to get them to slide through easier. Finish the edge on a 1200 King after, Works great

@ dc: did you watch the hamaguriba videos? that dude said to leave the area above the first shinogi but under the second hazy (kasumi) so it food wouldn't stick.... I might try that soon....

The DMT 325 or red 600 mesh is my favorite way to set bevels on knives. 1200 is as high as I go on many knives. Some knives will hold an 8k+ edge, some won't.

Rob over at Ardennes has BBW and this other stone, a lower grit glued to a board called a Cotacarb. I have one, they're great for Kitchen knives...I have a set a Pro S Henckels...