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Page Armory » Blades
Posted: 8/30/2020 12:31:14 AM EDT
So I recently got a custom chefs knife, it's not cheap and I would like to not ruin it. The maker recommended whetstones, but iv'e got no idea where to start other then not on this particular blade.

So what grit(s) are necessary, is there a kit I might consider? I watched a video by Bob Kramer which was informative. Just looking for opinions!
Link Posted: 8/30/2020 1:36:38 AM EDT
[#1]
Get good large diamond stones. Use windex or water to cool the stone. Hard steel is a pain to sharpen with a abrasive stone. I assume you use a hone, Diamond hones work very well also with water cooling. You dont have to cool it but the diamond will wear faster.  Other opinions are valid, I also use a strop for final polish.
Link Posted: 9/1/2020 1:48:36 AM EDT
[#3]
Right on thank you guys!

My question, is the stand really necessary? I assume it's just there for angles?
Link Posted: 9/1/2020 6:31:25 PM EDT
[#4]
Chosera stones are very nice and have great feedback.  The shapton Kuromaku professional ceramic stone arent too bad for the price, but I do not like them as much as the chosera (which are now called the naniwa professional).
Page Armory » Blades
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