Do any of you have a kitchen knife or a kitchen knife collection?
I bought a chefs knife last November and was wondering what grit stone to purchase to sharpen it. It's a Shun so it's pretty sharp already. Since it's pretty sharp, should I start with a 1000 grit and then go to 4000 to finish it?
Help?
I bought a chefs knife last November and was wondering what grit stone to purchase to sharpen it. It's a Shun so it's pretty sharp already. Since it's pretty sharp, should I start with a 1000 grit and then go to 4000 to finish it?
Help?