On my fourth knife now using WEPS. It’s a Santoku stainless steel kitchen knife probably in the sub-$20 price range. Nothing fancy or high end.
It has historically been re-sharpened on a Sharpmaker at 20 degree 40 inclusive. My wife uses this thing like it is a ball peen hammer and the edge is in literally very rough shape. Lot’s of nick and chipped spots in the edge. I set it up on the WEPS at 20 degree and took it back to 100 grit and have brought it up to 800 grit where I stopped. It took some of the damage out but not all of it.
Any suggestions or strategies on how to eventually correct this or recover it back to a decent edge? Or chalk it up as a good practice knife and buy her something else?
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