Thread: EDC Knife

If your neighbors are like mine you sharpen their knives and then they will say the edge didn't last after using their ceramic plates as a cutting board. So I tell them maybe they should send it to someone who knows what they're doing. Lol

Originally Posted by tcrideshd

I’ll give another piece of advise for knives, you really don’t need to take it that far, 1k-2k is more than sharp enough to shave hair.

I usually finish knives on a washita with a light touch . Recently I touched up my work knife on a King 800 ,cause I had it out, and didn't feel the need to grab the next stone which was in reach. Most of the kitchen knife guys go by the rule 'the crappier the steel, the lower the grit to stop at for best performance'. Of course, nothing wrong with going to a high grit for the fun of it.

Originally Posted by bluesman7

I usually finish knives on a washita with a light touch . Recently I touched up my work knife on a King 800 ,cause I had it out, and didn't feel the need to grab the next stone which was in reach. Most of the kitchen knife guys go by the rule 'the crappier the steel, the lower the grit to stop at for best performance'. Of course, nothing wrong with going to a high grit for the fun of it.

I concur. I rarely ever go past the 1K range but I do have a couple that will take a 2k edge.

There's nothing wrong with a King 800. I had one for years and years. I finally gave it to a newbie to help get him going. I did warn him that it was a thirsty SOB and would soak and soak for hours. It also took days to dry out.