Grit, I can't determine what I need from DMT course or fine???

[Tealboy1]

I use various knives for filleting fish and cleaning deer , small game but also like to keep my Chicago cutlery steak knives sharp. Last weekend used my med size buck knife and realized it was only modestly sharp. Steel seems very hard but I eventually got it sharp using friends norton fine stone on his im313.

Anyway, I've decided to get a dmt duo sharp two side and can't figure out if I'd be better with the fine extra fine combo or the course amd fine combo. I don't expect to let the knives get real bad but after cleaning a deer, they do get dull. Will the 600' and 1200 fine extra fine be good enough or am I going to need the course? Will the fine bring me a very sharp edge or is the fine really important? Pls advise and thank you

 

[Obsessed with Edges]

With your steak knives and other simple stainless (like the Buck), you may like a somewhat toothier edge. Especially with lower-RC kitchen knives, they take very well to something like 320-grit or so. With that in mind, if I were looking to use a diamond hone for them, the DMT Coarse/Fine combo (325/600) would be my first choice; I think it's DMT's most versatile combination. On these steels, either grit will set a bevel very quickly, so I personally wouldn't find much use for anything coarser. If you do want to refine your edges a little more, even a pocket-sized hone in EF (1200) can do that quickly; wouldn't necessarily need a full-sized bench hone for that. This could also be done on simple wet/dry sandpaper, as these steels respond very well to it (it's what I use to maintain my blades in steels like these).

BTW, you could also handle these knives with something like Norton's Coarse/Fine Crystolon stone, or their 'Economy' stone (found at Home Depot for ~ $7). Both are silicon carbide. You don't have to use diamond for these steels, but can if you're interested in acquiring a diamond bench hone.

David

I use various knives for filleting fish and cleaning deer , small game but also like to keep my Chicago cutlery steak knives sharp. Last weekend used my med size buck knife and realized it was only modestly sharp. Steel seems very hard but I eventually got it sharp using friends norton fine stone on his im313.

Anyway, I've decided to get a dmt duo sharp two side and can't figure out if I'd be better with the fine extra fine combo or the course amd fine combo. I don't expect to let the knives get real bad but after cleaning a deer, they do get dull. Will the 600' and 1200 fine extra fine be good enough or am I going to need the course? Will the fine bring me a very sharp edge or is the fine really important? Pls advise and thank you

 

[Obsessed with Edges]

Re: your other question as to sharpness of the edge with the Fine grit:

Either or any of the coarse, fine, or ef grits can leave great working edges by themselves. Which grit you choose will depend more on what you use the knife for. The Fine is probably the best all-around for universal use, but great edges can be produced by the coarse or EF as well.


David