Thanks again, I have sharpened around 20 knives. I have a dozen small steak knives that I started with to break in the stones. I picked up a 10 times loop and so far all the knives look pretty good. The steak knives are at 22 and most of the Wusthof’s area at 20. I have two Wusthof Santoku knives that I put at 18. I plan on sharpening several more before I touch those Shun knives. The Shun’s are pretty new and what started me down this learning how to better sharpen knives slippery slope. I am sure we have all been here. Pick up some nice knives and then you need the best sharpener. After you get the best sharpener you want even nicer knives.
I am trying to figure out how sharp I need or want to keep these knives. I don’t mean any disrespect to the skill and time some spend on this but I think at some point the edge is for looks and to prove how sharp you can get a knife just because you can. I think I have already figured out how to keep them sharp enough for most any cook. The fun part might be how far do I want to take this.
