Folks this short video is designed to accompany the article I wrote on the importance of pressure and how you manipulation of pressure on each water stone has the potential to improve your edges.
This is something I do, it is nothing strange, no trick, it is simply a matter of spending an extra couple of minutes on your stones to ensure your final edge is as clean as you can possibly make it.
Bottom Line is to create a burr on both sides of the knife on your first stone and then focus on removing that burr (cleaning the edge) on each stone.
Peter
Nice, keep up the good work, I really enjoy reading your blog.
ReplyDeleteSo far I've read all there is so keep posting :-)
What about the Sigma 13000#? Have you tried anything else from Sigma Select II? I'm using them all from 120-13000 looking to get the Suehiro Gokumyo #20000 grit (@ 0.5 µm) as my next stone, but not shure I need it after the 13000#
Stay Sharp
Hi, thanks for the reply. I rarely use my 13k but I do use it for Stropping. It's my favourite of the Sigma stones. I have tried the 1k & 3k but I'm not fussy about them. They work nicely , I just have a bunch of other ones I prefer. The 3k stone is very good.
ReplyDeleteThe blog is good enough I again n again read this. pete
ReplyDeleteThanks for a great video Peter. I shall consult this now and then to keep my technique "sharp". ;-)
ReplyDeleteThanks Chef :) Pat yourself on the back for taking sharpening as seriously as you do.
ReplyDelete