Thread: Best Stones for Kitchen Knives

The morning after is good after 4 cups of very strong brew, thanks for asking, my sister and brother left messages for me about the drunk calls last night. And yes your stone collection is justified, cause if you enjoy that it is sharp, it's all good. My butcher thinks it's need n his work, but at home , who knows, but what we do at home doesn't seem to need anything sharper than a 1000 grit and mostly just a 325. My routine lets me shave any meat razor thin with no resistance. Tomatoes really cut better at the 325 range.

I know it sounds like I am down on guys and their crazy high grit honing on their kitchen knives, quite the contrary. It's their knives do as they please. And I think perception in the mind justifies the cause. What I do argue is, I have not been able to see any performance difference in the kitchen, I mean a carrot won't complain about razor burn. Heck I overdo somethings myself that really ain't needed, like who needs all these custom high end razors when my old Kinfolks razor shaves just as well? Or why do. Drive a beast of a truck to haul my briefcase?

If I see someone in a side by side slice off in the kitchen, beat my edge, then I would change( I have the stones ) so far non one has done better. In our world we go to extremes so it doesn't surprise me that we would take our kitchens and EDC knives to the limit( my EDC is usually around 600 ). So I love a great edge, but I just don't waste my time on a kitchen knife, beyond what works. Tc