Got myself an Edge Pro that I'm very happy with. Ben mentions in his video that many people bring their cutlery to the 600 stone and stop. I've also read that doing crazy levels of polishing on kitchen knives don't let them cut as well (at least waxy substances like tomato skins) due to their lack of 'teeth'. But I've seen lots of posts of people stropping their kitchen knives and using 10,000 grit stones (Chosera, Naniwa).
Anyone have any experience on how much polish to put on their cutlery? And I suppose this would be more regarding nice German/Japanese knives rather than your $10 Farberware.
Anyone have any experience on how much polish to put on their cutlery? And I suppose this would be more regarding nice German/Japanese knives rather than your $10 Farberware.