Dear all,
noob here.
I checked the forum about how to learn sharpening your knives and I felt overwhelmed.
I know that you should use different grit and know well your angle, but I thought I would start with a "user friendly" solution.
I went ahead and bought the C-sharp Lansky system (orange), that you find on Amazon for a few bucks.
Well, I gave it a try, using 20° angle (C-sharp has ceramic 600 grit). I felt it was a honourable compromise.
Tested first on a kitchen knife and it worked, then on a Case knife and.. it kinda worked.
Then used on my Inkosi: it....worked a bit... In the sense that blade was very dull and now I cut paper bit better.. But not exceptional.
So, my question: should I go on and continue for more sharpening or is it heresy to use the C-sharp on the Inkosi?
Thanks for your patience.
noob here.
I checked the forum about how to learn sharpening your knives and I felt overwhelmed.
I know that you should use different grit and know well your angle, but I thought I would start with a "user friendly" solution.
I went ahead and bought the C-sharp Lansky system (orange), that you find on Amazon for a few bucks.
Well, I gave it a try, using 20° angle (C-sharp has ceramic 600 grit). I felt it was a honourable compromise.
Tested first on a kitchen knife and it worked, then on a Case knife and.. it kinda worked.
Then used on my Inkosi: it....worked a bit... In the sense that blade was very dull and now I cut paper bit better.. But not exceptional.
So, my question: should I go on and continue for more sharpening or is it heresy to use the C-sharp on the Inkosi?
Thanks for your patience.