[NB - This is a *hypothetical* question. I'm not going to do this, and not asking for tips about bevel setting, or better stones to use. Or indeed for anyone to point out that sharpening a knife is different from honing a razor, without saying why... ]
I can form, flip and remove a burr on Aogami Super with a Charnley &c. in no time at all to put a bevel/edge on a kitchen knife. Using high pressure at first, going down to barely even touching the stone by then end. Takes a few minutes.
Aogami Super is HT-ed harder than the large majority of SRs I guess (?). I'm also having to remove a load more metal to set the bevel/edge initially because a knife is bigger and thicker. Plus I'm freehanding, and holding an angle at high pressure is going to be more difficult than doing the same on a razor.
So... Why couldn't you take a razor from bevel through to finish on a single, fine, stone starting at very high pressure and gradually decreasing the amount used?
I can form, flip and remove a burr on Aogami Super with a Charnley &c. in no time at all to put a bevel/edge on a kitchen knife. Using high pressure at first, going down to barely even touching the stone by then end. Takes a few minutes.
Aogami Super is HT-ed harder than the large majority of SRs I guess (?). I'm also having to remove a load more metal to set the bevel/edge initially because a knife is bigger and thicker. Plus I'm freehanding, and holding an angle at high pressure is going to be more difficult than doing the same on a razor.
So... Why couldn't you take a razor from bevel through to finish on a single, fine, stone starting at very high pressure and gradually decreasing the amount used?