Thread: Kitchen knives on razor hones?

Yeah I think you could but I would not go any higher than 220 simply for what your useing the knife for.. Your cutting fruit, veggies, meats or what ever with these they do not need the edge that your straight razor does infact you can actually do more damage to the knife by making it that sharp -- the first 3 to 4 cuts will be awsome yet once that steel rolls over you will probably spend a lot of time getting it out -- the other issue is the stone that you spent your hard earned money for getting "dish" and you having to lap it down for your razor which depending on how much you sharpen will depend on how long it lasts -- water stones are softer than oil stones -- 3rd option you might want to concider is sanding while this is NO GOOD for a straight razor it is exellent for a kitchen knife 1" belt sander with a gum stick and a 220 belt a little practice and you can churn out upwards of 75 kitchen knives in about 45min. also this is how buck, k bar etc. edge there knives initally as well as almost any grind shop I know this is long winded but hope it helps

best of luck
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