I sharpen my plane irons dead straight across, because that is what I do with chisels and nobody told me otherwise. The result is that every pass leaves a visible line where the corner of the iron has dug in slightly.…
Freehand on a 1000 and 6000 combination stone, and I have been eyeballing roughly twenty degrees for everything because that is what I was taught. The German knives hold up fine but the gyuto dulls noticeably faster…
New to waterstones. Flattened my 1000 with a lapping plate on Sunday, sharpened four kitchen knives over the week, and a straight edge already rocks on it. Is that normal wear or am I doing something that eats stone…
Two German chef's knives, one Japanese gyuto I saved up for, and three cheap knives that live in a drawer. Realistically I would sharpen maybe four times a year and I genuinely do not want a new hobby. The options seem…
Bench chisel, 25 degree primary with a 30 degree micro bevel on a 1000 then 6000 waterstone. It comes off the stones sharp enough to pare end grain cleanly, but after roughly two mortises in dry white oak the edge has a…
German kitchen knife, sharpened on 1000 and 3000 waterstones. Straight off the stones it pops hairs and slices paper cleanly. After dicing two onions and a butternut squash it will not bite a tomato skin. That is maybe…
I can get an edge off my stones that slices printer paper cleanly and shaves the hair off my forearm, and then it struggles with a tomato three days later. Clearly whatever I am testing is not what the kitchen is…
Six months into freehand sharpening. On the 1000 I can raise a burr along the whole edge and feel it easily with a thumb. Move to the 6000 and I feel nothing on either side no matter how many passes I do, so I never…
Three inherited carbon steel kitchen knives, all with a very obtuse edge from years of a pull through sharpener, one with a 2mm chip. I need to remove real metal. Budget is about 70 for one purchase. I already own a…