- Thread starter
- #21
Please, bring on the info, its everything I’m asking for!Yep, forgot the alum, I have a block. fortunately I don't remeber the last time I used it. Kitchen knives and razors. Both need sharpening. both have different techiniques. Kitchen knives will never need a > 10K grit stone. You also won't shave with kitchen knives, the edge geometry is so much different. Razors are honed flat on the stones. Some including me, use a layer of tape to mitigate spine wear. Kitchen knives use an entirely different (30 degree?) angle. After sharpening razors, I find it challenging to go back to sharpening knives, but that s just me. If you have a blade that needs a bevel established, I recommend you start at 1K grit. From there, 4K, 8K, Coticule, JNAT, or 12k to finish. Regarding acquisition of the stones, as the grit increases so does the price. I've done this for about 20 plus years and I got the stones as I progressed just to learn and rely on my own skills to keep my blades sharp. I'm no expert, but I can find and hone my own blades. There is some satisfaction in that. Everyone has their own techniques and goals. It is not my intent to overload you with info, but you asked! Cheers..
I wholeheartedly share a similar feeling about the intent in learning to hone. It’s definitely a higher upfront cost when it comes to the material, but one that I’ll be prepared to make when I’m ready to cross that bridge. I actually wanted to hone my straight edge myself, but Reddit planted a seed of fear in getting it done the first time at least by a professional so I know what it’s supposed to feel like and I agree.
And with regards to your last post, would you happen to have any insight into replacing scales? The one I bought feels a little too extravagant for my taste to be honest so I’m debating if at some point I may want to replace the scale by a professional if they are out there.