- Joined
- Jun 11, 2016
- Location
- Sydney
Well, what grit are they?I would love to learn how to sharpen my knives, got 3 stones I think Japanese but not stones they are man made
anyway can get the edge ok but never really sharp, garfish butterfly fillets sharp..
If anyone wants to hand out any pointers, or where I’m going wrong.. I’m all ears
what worked for me is taking my time with the stones, spend some time polishing the edge before you move up. Same sharpening movement but no pressure.
Don’t ignore the stropping as well. Edges which seem ok literally scream once they stropped well.