Hi Guys, I’m new to this forum, and I’ve been searching specifically for videos and the forums on sharpening Japanese knives using WE. I’m looking for advice, so I don’t ruin the chef’s knife when it comes time to sharpen it. Current WE equipment: Gen 3 Pro Diamond Stones – 100/200, 400/600, 800/1000, 1500/2200, 3000/ blank (3 micron diamond lapping film) , 5/3.5 diamond micron leather strops Low Angle Adapter Digital Angle Gauge Extra Shelf 12” Guide Rods From what I’ve been reading, most people are recommending using wet stones on the Miyabi. The knife is supposed to have a bevel of 9-12 degrees. What I’m concerned about is using the current stones on the Miyabi. I’m considering ordering the Shapton Pro Kuromaku stones designed for the WE @ 320/1000, 1500/2000, 5000/8000. What’s everyone experience with Miyabi knives if any of you have them, should I get the Shapton or attempt with what I have?
just use whetstones for sharpening Japanese knives it will help you to sharpen your knives
