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It took you 3 hours with the DMT #1200? The chip was either substantial, or it sounds like your stone has worn down a bit past it's prime (or you're a slow sharpener!:fim:). Even with little...

I'm finding that, too! :tu

I'm wondering how this can apply to other kinds of knives. Do you think a kitchen knife will work better is less pressure is used while sharpening?