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Olly398
Sharpened all my kitchen knives. First time I've ever given it any teal effort (mrs_com can't stand the noise and she was away this weekend). I only have a two sided stone with 400 & 1000 grit along with a fairly basic steel. They are a million times better than when I took them out of the drawer but I can't help but think they could have a smoother/more polished edge. Is it worth getting a finer stone or am I just being overly picky? They are Sabatier professionals from TK Maxx so I think I only paid about £40 for them.