I've been into folders and fixed blades for a while, but I have my first decent kitchen knife on the way (a Tojiro Shirogami gyuto from CKTG - very much an entry-level knife but a big step up for me.)
I'd like to get proficient at free hand sharpening, since my 1x30, Norton India, and Sharp Maker probably aren't ideal for the Tojiro.
I thought I'd get some DMT stones for the gyuto, and I could also use the DMT for my re-profiling knives before putting them on the SM. (you'd think Spyderco, as proud as it is of the SM, would have their factory edges at 40 degrees inclusive to match the SM, but they never do. But I digress.). A course DMT plate would also come in handy for hatchets and axes, etc.
However, I notice on some of the dedicated kitchen knives fora that there's not much love for the DMT Duo-sharp/dia-sharp plates for Japanese knives. Then again, many of them are far more OCD about their edges than I plan to be. (I don't need 'slice a grape horizontally without it moving' sharp. I do want 'impress your non-knife aficionado friends' sharp.
)
If you guys tell me to bight the bullet and get waterstones, I will. On my budget, that probably means the King 1000/6000, plus something coarser that you guys recommend.
I'm inclined to go with the DMT because of the faster cutting and no need for flattening. I'd also be up for finishing with diamond-charged stropping if that's the way to go. I currently strop with green rouge but would like to try the others.
What do you guys think? I am all ears and appreciate any advice.
I'd like to get proficient at free hand sharpening, since my 1x30, Norton India, and Sharp Maker probably aren't ideal for the Tojiro.
I thought I'd get some DMT stones for the gyuto, and I could also use the DMT for my re-profiling knives before putting them on the SM. (you'd think Spyderco, as proud as it is of the SM, would have their factory edges at 40 degrees inclusive to match the SM, but they never do. But I digress.). A course DMT plate would also come in handy for hatchets and axes, etc.
However, I notice on some of the dedicated kitchen knives fora that there's not much love for the DMT Duo-sharp/dia-sharp plates for Japanese knives. Then again, many of them are far more OCD about their edges than I plan to be. (I don't need 'slice a grape horizontally without it moving' sharp. I do want 'impress your non-knife aficionado friends' sharp.
)If you guys tell me to bight the bullet and get waterstones, I will. On my budget, that probably means the King 1000/6000, plus something coarser that you guys recommend.
I'm inclined to go with the DMT because of the faster cutting and no need for flattening. I'd also be up for finishing with diamond-charged stropping if that's the way to go. I currently strop with green rouge but would like to try the others.
What do you guys think? I am all ears and appreciate any advice.
