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…
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…
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…