AllenOK
New member
What all can you suggest that a professional cook would want? How many different stones am I going to need (not want, but actually need?).
I currently have a Smith tri-hone setup, with an aluminum oxide "coarse", and two natural Arkansas whetstones, one in "medium" and the other in "fine". I'm not actually sure about the level of grit.
I do not, at this time, own any Japanese knives. I may purchase one in the future.
Will I need a diamond stone of any sort, to really cut a good bevel on a knife?
I know some of you all use the blue masking tape to protect the finish of the knives you sharpen. I have some at home, and we use LOTS of it at work.
I don't know if I want to build a strop to maintain a really fine edge.
I believe I'm going to need a ceramic rod to hone the edges, correct?
Any other advice/tips? And yes, I have some good beater knives to practice on without killing my work knives.
I currently have a Smith tri-hone setup, with an aluminum oxide "coarse", and two natural Arkansas whetstones, one in "medium" and the other in "fine". I'm not actually sure about the level of grit.
I do not, at this time, own any Japanese knives. I may purchase one in the future.
Will I need a diamond stone of any sort, to really cut a good bevel on a knife?
I know some of you all use the blue masking tape to protect the finish of the knives you sharpen. I have some at home, and we use LOTS of it at work.
I don't know if I want to build a strop to maintain a really fine edge.
I believe I'm going to need a ceramic rod to hone the edges, correct?
Any other advice/tips? And yes, I have some good beater knives to practice on without killing my work knives.