Hi everyone!
Questions first:
- If you are sharpening a knife for the first time and the factory edge angle is too wide, for your liking, with which stone do you usually start with, and why do you like that stone?
- I find the Cerax 320 too slow for reprofiling, which stone would you recommend as a significant upgrade in terms of speed?
- Does it make sense to get a Naniwa Traditional 220 or is the difference to the Cerax 320 too small?
I recently started freehand sharpening my knives. I sharpened 9 knives so far and got another dozen lying around (old German and Swiss knives like Zwilling, Wüsthof, Rösle, Victorinox), that are so dull that they are used as cake knives at this point. Many of them have a factory edge angle of 40 degree or more, inclusive (and sometimes uneven).
I sharpen most of my knives to 30 degree inclusive. The right side usually 13-14 degree and the left side 16-17 degree. That just seems the most comfortable position for my hand when I sharpen.
I have trouble holding that steep 20 degree factory edge while sharpening and getting the bevel to 13-14 degree always takes a long time (30-40 minutes for one side). I use light pressure (1-2 pounds, 3-4 pounds max only at the beginning), with a back and forth motion over the stone and I move along the blade in sections. If a stone isn't fast enough while trying to raise a burr, I much rather go to a lower grit stone than using higher pressure on the current stone.
My stones: Cerax 320 (model 401), Bearmoo (probably same as Sharp Pebble) 400/1000, Naniwa Economical combi 1000/3000, Shapton Pro 2000;
The Cerax kinda feels like the Sharp Pebble 400 but is a bit faster I think.
Questions first:
- If you are sharpening a knife for the first time and the factory edge angle is too wide, for your liking, with which stone do you usually start with, and why do you like that stone?
- I find the Cerax 320 too slow for reprofiling, which stone would you recommend as a significant upgrade in terms of speed?
- Does it make sense to get a Naniwa Traditional 220 or is the difference to the Cerax 320 too small?
I recently started freehand sharpening my knives. I sharpened 9 knives so far and got another dozen lying around (old German and Swiss knives like Zwilling, Wüsthof, Rösle, Victorinox), that are so dull that they are used as cake knives at this point. Many of them have a factory edge angle of 40 degree or more, inclusive (and sometimes uneven).
I sharpen most of my knives to 30 degree inclusive. The right side usually 13-14 degree and the left side 16-17 degree. That just seems the most comfortable position for my hand when I sharpen.
I have trouble holding that steep 20 degree factory edge while sharpening and getting the bevel to 13-14 degree always takes a long time (30-40 minutes for one side). I use light pressure (1-2 pounds, 3-4 pounds max only at the beginning), with a back and forth motion over the stone and I move along the blade in sections. If a stone isn't fast enough while trying to raise a burr, I much rather go to a lower grit stone than using higher pressure on the current stone.
My stones: Cerax 320 (model 401), Bearmoo (probably same as Sharp Pebble) 400/1000, Naniwa Economical combi 1000/3000, Shapton Pro 2000;
The Cerax kinda feels like the Sharp Pebble 400 but is a bit faster I think.