Kitchen Knife sharpening stones

JamieM

Extreme sharpness is ephemeral!
With my kitchen knives, once I have them up to my required level of sharpness that means easily shaving hair on my arm, I then maintain them on my Japanese Nakayama, I find the harder stones work better for kitchen knives over synthetics, for the simple reason you are free-handed while trying to keep an angle of around 15 or 20 degrees that's 30 to 40 degrees combined at the apex.
 

Philvantwo

Forum GOD!
For my chisels and plane irons I've been using a Tormek for the last 20 years, you can get a knife jig for them but apparently it takes a bit of practice.
 
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