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What did you buy
- A cheap tool sharpening block, which has 200, 400, 600 & 800 grit - mostly useful for resetting the bevel
- Dual India stone - 600 / 1200 (ish) grit, for more frequent sharpening
- My grandfather's old ceramic block - feels like 2000 grit, for polishing
- Strop against either my jeans, the back of a leather belt, or a teatowel pulled tight
how long did it take you to master
Yeah, not so much
what are the results like?
Depends on the knife - that Tojiro is super hard, and takes a lot to sharpen. If I'm not paying attention, keeping the angle constant, the edge is a bit cack. But it lasts a long time, and does well with being honed with a steel. I've a few softer Victorinox which sharpen much more easily.
It also depends on the angle / bevel - I used to sharpen a dual bevel, but but now sharpen a very acute angle as it makes for better chopping.
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- A cheap tool sharpening block, which has 200, 400, 600 & 800 grit - mostly useful for resetting the bevel
NotThamesWater
We've got a few Global knives and a Minosharp 3 that does a fair enough job at sharpening but I want to take a step up and learn how to make my knives really sharp.
I'm seeing a fair bit of variety in terms of advice on how best to do this. Everybody seems to recommend a different stone and/or ceramic steel. Different techniques etc.
I'd really appreciate hearing a few personal experiences. What did you buy, how long did it take you to master and what are the results like?