Thanks for the great info.
I’m about to begin sharpening some nicer German & Japanese chef’s knives, is there any reason (generalizing and assuming good technique), 100 to 600K diamonds should not be used for reprofiling before moving onto the 400/600K Chosera’s? Or are the 400/600K Choser’s meant for that task? My goal is to have functional knives with an edge that will last. So, I probably wouldn’t go beyond ultra fine 0.6 um ceramics or 2,000/3000K Chosera’s — for this task I’m not concerned with a mirror finish.
There was a lot information in the replies about different metal compositions and hardness. Are there a couple of good resources where I can learn more? I’ve checked several commercial knife manufactures web sites and some of the info can be scant if not impossible to find.
Now I have a question on new arm maintenance. On the ball joints I’ve been using dry lube. Do you have any other recommendations. The micro adjustment screws are very tight/difficult to move. Is there some form of lube that can be used to allow them to adjust easier?