Rika 5000 problem

[Andrixxx94]

Hello, I wanted some information from you. I’m new in the world of sharpening stones, I’ve been learning for more than a month. Today I sharpened my knife and I noticed passing to 5000 rika suehiro that after a while of pasting I have as lost the razor edge of the knife, is this possible or did I wrong something? thanks for the answers

 

[Ripcord 82]

Hello, I wanted some information from you. I’m new in the world of sharpening stones, I’ve been learning for more than a month. Today I sharpened my knife and I noticed passing to 5000 rika suehiro that after a while of pasting I have as lost the razor edge of the knife, is this possible or did I wrong something? thanks for the answers

That's a hard question to answer because we really need more info then what you gave us. What is your technique for sharpening? What kind of knife ? What blade steel are you sharpening? What were your previous stones used prior to using the Rika 5k ? Are you edge trailing or edge leading? I have only used my Rika 5k on my Japanese kitchen knives and only edge trailing strokes after the stones has been soaked for about a half hour or more. I do not recommend edge leading with such a soft stone. The Rika 5k,I figure to be more like a 3 or 4k stone. It's one of my favorite stones, actually. Learn to get the edge you want on your first stone in the progression such as a 1k stone that I might use. From there it is all about burr removal with lighter pressure.

 

[Andrixxx94]

I thank you for your answer and now I will give you all the information you need: I sharpened two knives a wasabi kai 18 cm and a Masamoto VG Series Petty 14 cm. As for the stones I used to start king hyper 1000 a Naniwa lobster 3000 and finally 5k rika. My way of sharpening I don’t know how to explain it sincerely, is there any video to tell you how I do it?

 

[Ripcord 82]

With knives like yours, kitchen knives, I use a scrubbing motion so to speak. Holding a consistent angle is paramount and lighter pressure as you complete your progressions. Jon at Japanese Knife Imports has some very helpful sharpening videos that will definitely be of help to anyone new or experienced.I also have the King Hyper 1k. That's a heck of a stone.