Please Recommend 3 Grits

[JJ_Colt45]

As some have said it can be a real pain to sharpen soft stainless blades. I will say once I got a "good" quality kitchen knife there was no going back to the cheaper (soft "stainless") kitchen knives.

That said when I do sharpen cheaper kitchen knives I use a Naniwa 400 or Norton India coarse/fine combo stone and I keep a Naniwa Atoshi 2000 in my kitchen.

 

[Glock Guy]

I keep a DMT extra fine Diamond plate (with the little rubber feet) and a strop in the kitchen drawer for touchups.

My typical touchup routine is just a few very slow, edge-LEADING strokes on the DMT, followed by a couple passes on the strop. That’s about all it takes to get everything back to shaving sharp again in our kitchen.

… Unless my wife messes up the blade opening something she should not be using a knife for in the first place!