I use a honing rod on my kitchen knives right before using each time. All are Wusthof, Zwilling and Sakuto. I’ve had them for 35 years. Once a year I methodically sharpen them. Now the pull through sharpeners are like you said……horrible.
They will work on soft steels for a while until the fatigued steel needs to be removed using abrasives . They aren’t useful on high hardness steels unless they are coated with abrasives ceramics or diamonds . I prefer whetstones for my abrasives
Great video mert
Thanks mate
Looking forward to part 2
I have the steel etching now , all I can is it’s very promising
Everyone seriously into sharp knives uses a steel.
Keeps them razor sharp 🌏🇦🇺
Until they learn how to sharpen on stones
I use a honing rod on my kitchen knives right before using each time. All are Wusthof, Zwilling and Sakuto. I’ve had them for 35 years. Once a year I methodically sharpen them. Now the pull through sharpeners are like you said……horrible.
They will work on soft steels for a while until the fatigued steel needs to be removed using abrasives . They aren’t useful on high hardness steels unless they are coated with abrasives ceramics or diamonds . I prefer whetstones for my abrasives
@ they work on my Zwilling and Wusthoff Knifes