Current knives that need sharpening are a Spyderco PM2 in s110v and some shun classic kitchen knives.
I've read that for the s110v, I really should use diamond plates if I don't want to spend hours on it.
I'm looking at getting some dmt diasharp plates. What grits do I really need? I've seem some videos where guys literally step through every grit they sell, and the move on to stropping with a half-dozen different strops down to tiny fractions of a micron. That seems like total overkill. I'm interested in lasting performance, not demonstrations of whittling hair that will cease to be relevant as soon as I actually use my knives. When I bought my PM2 it would cut me if i just touched the blade slightly too hard. That's no longer the case.
These are the plates DMT is selling:
Extra-Extra Coarse (120/120 micron)
Extra-Coarse (220/60micron)
Coarse (325/45 micron)
Fine (600/25 micron)
Extra-Fine (1200/9 micron)
Extra-Extra Fine (8000/3 micron)
Should I start with Coarse, Fine, and Extra-Fine? My PM2 doesn't have any damage and is still relatively sharp. My Shuns are all really dull. My shun 6" utility chef's has a chip about 1mm deep and 2 have broken tips (used to be in a very small kitchen with no counter space that resulted in them falling). Will i need an extra-extra coarse to repair the chipped shuns and the ones with broken tips?
Yes, I could get every single plate, but that seems excessive. What would be the most cost-effective combination? Any recommendations for stropping?
Thanks
I've read that for the s110v, I really should use diamond plates if I don't want to spend hours on it.
I'm looking at getting some dmt diasharp plates. What grits do I really need? I've seem some videos where guys literally step through every grit they sell, and the move on to stropping with a half-dozen different strops down to tiny fractions of a micron. That seems like total overkill. I'm interested in lasting performance, not demonstrations of whittling hair that will cease to be relevant as soon as I actually use my knives. When I bought my PM2 it would cut me if i just touched the blade slightly too hard. That's no longer the case.
These are the plates DMT is selling:
Extra-Extra Coarse (120/120 micron)
Extra-Coarse (220/60micron)
Coarse (325/45 micron)
Fine (600/25 micron)
Extra-Fine (1200/9 micron)
Extra-Extra Fine (8000/3 micron)
Should I start with Coarse, Fine, and Extra-Fine? My PM2 doesn't have any damage and is still relatively sharp. My Shuns are all really dull. My shun 6" utility chef's has a chip about 1mm deep and 2 have broken tips (used to be in a very small kitchen with no counter space that resulted in them falling). Will i need an extra-extra coarse to repair the chipped shuns and the ones with broken tips?
Yes, I could get every single plate, but that seems excessive. What would be the most cost-effective combination? Any recommendations for stropping?
Thanks