Richard

Nope, bought it new off Amazon so it’s never been touched since then except by me with the WEPS.  I think you’re all right, it’s damaged and I might as well just accept that fact.  Amazing the difference of the other set of knives with the Friodur steel, night and day.  Thanks all for the inputs and advice.

Here’s some more pics with a little more definition.

So I’m looking at going with some finer grit stones and begin on providing a more polished result to those who want that.  I currently have the 800/1000 diamond and the 1200/1600 ceramic.  It seems that the next set of stones would be the 2200/3000 diamond but the vibe I’m getting from this thread is that it’s a no-no to do a d…[Read more]

That is not a serrated knife edge, those are the undulations I’m referring to on the edge of my 6” chef’s knife.  I’ll post more pics once I have my coffee and read the paper.

Nothing similar to that has ever been used. Only butcher block for vegetables and plastic for meats.

Well, I’ll Sharpie it and check the angle before lightly plowing into it.  Thanks guys!

Thanks so much Organic, any idea about a microbevel?  The video that Clay made a few years back is where I heard mention of it.

Looks like more of a podcast with people joining in and asking questions.

Ha ha, lots to learn!

Who is this guy?

I think you have to first of all evaluate the condition of the blade.  Are there chips?  How severe?  Then decide the grit to use.  You start at 200 and after inspection, maybe go to 100 so less time is invested.  No chips?  Maybe start at 800 and go from there.

I guess I’m wondering about his claim of making the edge weak by not checking for a burr after 200, he got a bunch of likes so I’m thinking that us here on this forum constitute a different opinion.  I myself did two knives this afternoon and had a burr at 1600, did a couple of dozens stroke and I consider it a work of art.

Tommie, I agree with you about the clamp position.  Look at what I did yesterday to mine.  I used the existing table and stone rest.

A topic popped up in another forum regarding how far through the grit progression should one try and obtain a burr.  I commented that I will look for a burr as long as I can still feel one which is pretty high.  I got this response, am I wrong in my methodology?

Here’s the one I bought, it’s pretty inexpensive and it’s 250x.

https://www.amazon.com/gp/product/B00XNYXQHE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Greetings Dave!  It’s a great forum and you’ll have a short learning curve with all your experience.

Welcome to the forum Frank and get sharpening!

Yep, disassembling it and cleaning makes a world of difference.  You wouldn’t think that it would hinder your ability to clamp down on the knife that much but it does and it’s easy to do.