To slurry or not to slurry

[kenhills]

To slurry or not to slurry that is the question. I have recently purchased a number of Japanese water stones up to 6000 grit. I am getting my knives real sharp but not hair popping sharp. If I invest in the stone that creates the slurry will I see an improvement in the edge? For what it is worth I have both natural and man made (King Brand) 6000 grit stones.

 

[Zeasor]

To slurry or not to slurry that is the question. I have recently purchased a number of Japanese water stones up to 6000 grit. I am getting my knives real sharp but not hair popping sharp. If I invest in the stone that creates the slurry will I see an improvement in the edge? For what it is worth I have both natural and man made (King Brand) 6000 grit stones.

I had a similar problem with my King stones, even with the Nagura stone for begining the slurry on 4000+ stones . Someone suggested I use a stropping (edge trailing) stroke instead of a cutting stroke into the slurry. It worked. Let me know if that helps.

 

[StretchNM]

I use my King waterstones on scandinavian grinds. I work in an oval pattern, back and forth. When I get near to where I'm going to swap up to the next finer-grit stone, I cut into the stone in the traditional shaprening stroke for several strokes.

I leave the slurry and use it. Not ever having done anything different when sharpening chisels (and now knives), I don;t know if it improves the edge or not.