Hello
Bought a WE Gen 3 last month after spending way too much time doing online ‘research’. I was a chef decades ago so have a number of knives that were pretty good once and will (hopefully) be back to their former glory soon. I am definitely still at the learning stage – my previous experience of knife sharpening involved steels and the occasional stone, neither of which were particularly satisfactory.
Having lurked around this Forum for a bit, the collective wisdom seems to be that you need to get hold of 5-10 cheap knives for practice and to break in the stones. My first practice knife was a crappy 7″ chef’s knife which has proved challenging due to the curve of the blade and the flimsiness of the material. Do you have any suggestions for practice knives? Should I start with a small straight blade or does that become too fiddly for newbies?
Looking forward to learning from you.